Kitchen waste must be separated and disposed of correctly. Reducing food waste saves money, and proper disposal keeps pests away. At the end of the day, closing checks leave the kitchen safe, clean and ready for the next shift.
Why it matters
Overflowing bins attract rats, flies and cockroaches. A missed check, such as a fridge left open, can mean binning a whole day's stock.
Key ideas
Separating waste
Most kitchens separate food waste, recycling such as cardboard and glass, and general waste. Follow your kitchen's system and local rules.
Used cooking oil
Never pour oil or fat down the sink, as it blocks drains. Let it cool, then put it in the sealed collection container.
Closing checks
Most kitchens use a checklist covering food, equipment, cleaning, bins and security, so nothing is forgotten.
Step by step
- 1
Cover, label and store food that is safe to keep.
- 2
Discard food the chef says cannot be kept.
- 3
Switch off and clean equipment, leaving fridges and freezers on and closed.
- 4
Take bins to the correct outside containers.
- 5
Complete the checklist and tell the chef before you leave.
Do
- Flatten cardboard before recycling it.
- Keep bin lids closed and the bin area clean.
- Wash your hands after handling waste.
Common mistakes
- Don't pour fat or food scraps down the sink.
- Don't leave full bin bags inside overnight.
- Don't switch anything off unless you've been told to.
The situation
At closing, you find the grill fridge door slightly open and the display reading 9 °C.
What a professional does
You close it and tell the chef straight away. The chef decides what can be kept, based on how long it was warm, and you note it on the checklist.
Useful phrases
“Chef, the grill fridge was open. It's reading 9 degrees.”
“Bins are out. Can you check before I go?”
Pro tip
Take bins out by the most direct route, never through preparation areas.
Quick check
Why should you never pour used oil down the sink?
Think about it, then show the answer
It sets and blocks drains, causing floods, smells and pests.