Training employees to work in the back of a restaurant is just as important as training employees for the front of the house.
Here are some important things to include when training back-of-the-house staff:
- Food preparation: Employees should be trained on proper food handling techniques to ensure food safety and sanitation. This includes knowing how to store, prepare and cook food as well as how to prevent cross-contamination.
- Cleaning and maintenance: Teach employees how to properly clean and maintain kitchen equipment and tools, including ovens, fryers, grills and utensils. They should also understand how to properly dispose of waste and garbage.
- Recipe adherence: It is important that employees follow recipes closely to ensure consistency and quality in the food they prepare. Train them on how to accurately measure ingredients and follow instructions.
- Time management: In a busy kitchen, time management is crucial. Employees should understand the importance of timing and how to prioritize tasks to ensure that orders are completed efficiently and on time.
- Teamwork and communication: In a kitchen, teamwork and communication are essential. Train employees on how to communicate effectively with each other and how to work together to complete tasks.
- Safety: Working in a kitchen can be hazardous, so it's important to train employees on how to work safely. This includes understanding how to use equipment safely, using protective gear and being aware of potential hazards.
- Training: Overall training is very important to the success of your restaurant as well as employee retention. Many people will not stay long at a job where they don't feel like they know what they're doing and/or don't feel like they're a part of the team. Training helps by making sure employees know how they are doing and what they could improve upon as well as making them feel like they are invested in the success of the business.
Overall, training employees to work in the back of a restaurant should focus on creating a safe and efficient working environment with a focus on food safety, hygiene and quality.