Kitchen Responsibilities During Events
Have fun and enjoy cooking with a professional Chef and the camaraderie of Les Marmitons.
In the interest of hygiene and providing the best possible experience for everyone there are some basic courtesies and rules that we all follow.
Take direction from your team leader. Let the team leader work with the Chef unless the Chef approaches you.
When moving about the kitchen with a knife, hold it against the side of your leg.
In the event of an oil or grease fire, DO NOT throw water on it (it will instantly convert to steam, create a fireball, and burn you severely) or powders (which can explode). Cover with a wet towel, or stand back and let kitchen staff or the built in fire suppression system extinguish the fire.
NEVER carry a pan that’s on fire.
No alcoholic beverages are permitted in the kitchen.
a) before starting to prepare food;
b) after sneezing, coughing into hands or blowing nose;
c) on returning from the washroom, even after hands were washed there; and,
d) after working with raw meat, fish or produce and before handling cooked food.
Clean utensils and equipment after food preparation and before handling cooked or processed food.
When tasting or sampling food use a clean spoon or utensil. Do not use finger(s) even if the Chef does.
Do not use other team’s ingredients without asking that team’s Captain.
Do not interfere with another team’s or fellow team member’s assignment without asking or being directed.
When members are being addressed during introductions or during the meal please refrain from talking.
If you burn or cut yourself ask the event coordinator or an executive member for help with cleaning and dressing the wound.
We have a uniform and everyone is expected to wear it, including and especially the hat when preparing and plating food.
Guests should wear an apron and a head covering; an effort is made to have spare head coverings on hand.