Kitchen Staff Training Record Checklist

I have been fully trained on my site specific fire evacuation procedure. I have been shown all fire routes and exits along with the fire assembly point. I have been explained the importance of the fire doors and trained to ensure that these are NOT propped open with anything but electromagnetic device.
Fire resisting doors fitted to locked cupboards which have 'FIRE DOOR, KEEP LOCKED' signs must be kept locked at all times.

I have been fully trained on knife safety. I understand all the risks and hazards involved when using knives and will do so in a safe manner.

I have been fully trained on spillage policy. I am responsible to clean as I go to promote safe environment. I understand that I must have correct footwear at all times when on duty.

I have been fully trained on how to use the decarboniser. I know PPE must be worn at all times when using the decarboniser. I understand all the risks and hazards involved when operating the decarboniser and will carry out this task in a safe manner.

I have been fully trained on how to use spiraliser and mandolin. I understand all the risks and hazards involved when operating spiraliser and mandolin and will carry out this task in a safe manner.

I have been fully trained on how to ignite, use, turn off and clean deep fat fryer. I understand all risks and hazards involved when operating the fryer and will carry out this task in a safe manner.

I have been fully trained on how to use blender and robot coupe. I must ensure that correct equipment lids are in place before use. I understand all the risks and hazards involved when using blender and robot coupe and will do so in a safe manner.

I have been fully trained on how to use cream whipper. I understand all the risks and hazards involved when using cream whipper and will do so in a safe manner.

I have been fully trained on how to use bain marie and sous vide. I understand all the risks and hazards involved when using sous vide and bain marie and will do so in safe manner.

There is various equipment throughout the kitchen that I must use daily. I have been demonstrated how to use all equipment. I understand all the risks and hazards involved when using equipment and will do so in a safe manner.

I have been fully trained on how to use dry ice in the kitchen. I understand all the risks and hazards of dry ice. I will ensure I handle it with care and with correct PPE.

I have been fully trained on how to use blowtorch and what for. I understand all the risks and hazards involved in blowtorch use and I will carry out this task in a safe manner.

I have been fully trained on how to carry hot pots and pans and how to raise awareness when passing by. I understand all the risks and hazards and will ensure I carry out this task in a safe matter.

I have been fully trained on how to use stairs while carrying and how to raise awareness when passing by. I understand all the risks and hazards and will ensure I carry out this task in a safe matter.

I have completed COSHH online course. I have been trained on how to use chemicals. I understand all the risks and hazards and will use chemicals only as intended with correct PPE where required.

I have been trained on rotisserie meat core temperature records procedure. I have been explained and demonstrated how to check the core temperature. I understand all the risks involved and will follow the procedure at all times.

I have been fully trained on defrosting procedure. I have been explained and demonstrated how to do so in a safe manner and where the records are kept.

I have been fully trained on delivery acceptance procedure. I have been explained and demonstrated how to carry out the task and record the details on trail.

I have been fully trained on bulk production cooking and cooling temperature recording procedure. I have been explained and demonstrated how to carry out the task and record the details on trail.

I have been fully explained cleaning schedule importance. I understand that I must always clean as I go and carry out deep cleaning tasks as scheduled. I must ensure that all cleaning is carried out in a safe manner.

I have been made aware of Acrylamide legislation changes. I understand our procedure and will follow the guidelines provided.