HANDOVER OF SHIFT

Purpose 

To ensure that kitchens are handed over in a correct and timely fashion.

Policy 

Shifts are handed over every time correctly.

Procedure 

Outgoing Staff:

• Wait for the next shift to arrive.

• Check what is needed for the arriving shift (business forecast)

• Check the existing mise en place against the business forecast

• Try to finish as much of mise en place as possible the before handing over

• Ensure the work area, tools and equipment is clean

• Check with the sous chef before going home

Incoming Staff:

• Try to arrive 15 minutes ahead of your assigned work time, so your colleagues can go home in time.

• Talk to your colleagues about what has to be done and check on ongoing cooking activities.

• Check food against the mise en place list and start production immediately.

• Check with the sous chef for production.