Lesson Overview
Handle, carry, and store knives safely, inspect equipment before use, respect electrical, gas, steam, and hot-oil hazards, and isolate and report anything damaged rather than working around it.
Knives
A sharp knife is safer than a dull one. A dull blade needs force, and force slips. Have your knives sharpened on schedule and check the edge before service.
Use the claw grip: fingertips curled under, knuckles forward against the flat of the blade, guiding the cut. Cut on a flat, stable board with a damp cloth or mat underneath so it cannot slide. Cut down and away from your body, never toward your hand.
If a knife falls, step back and let it land. Never catch it. Carry a knife at your side, blade pointing down and the edge turned behind you, and call "Sharp" as you move. Never wave, gesture, or point with a knife in your hand.
Never leave a knife in a sink of water, under a towel, or hidden in a bowl. Someone will reach in. Wash knives individually, dry them immediately, and return them to the magnetic rack or their sheath. Use the correct knife for the job, and never use one to open boxes or pry lids.
Inspect before you switch on
Check the cable for cuts or exposed wire, the plug for scorching, and the housing for cracks. Confirm the guard is fitted and the blade or bowl is locked in place. Confirm the switch is off before you plug in.
Guards on the slicer and the mandoline are not optional. Use the pusher and the cut-resistant glove on your guiding hand, and never finish a piece of product by hand. Unplug every machine before cleaning, dismantling, or clearing a jam, and never reach into a bowl while the motor is turning.
Tie long sleeves and remove loose cloths near any rotating part. Jewellery is already off, and hair is already restrained.
Electricity, gas, steam, and hot surfaces
Never touch a plug, switch, or appliance with wet hands, and keep cables off wet floors and away from heat. One appliance per socket; no daisy-chained extension leads.
If you smell gas, do not operate any switch, light, or extractor. Shut the gas valve, tell Chef Dominic, and clear the area using the three exit routes: the staff entrance at the back, and the two exits into the dining area, one near the washing area and one near the bar.
Open steam and combi ovens with the door angled away from you, stand back, and let the steam escape before reaching in. Lift pot lids with the far edge first. Treat every pan handle as hot, and use dry cloths only.
The fryer deserves its own line. Never leave hot oil unattended, not even for one minute. Lower baskets slowly to avoid splash, keep water away from the oil, and filter or drain only once the oil has fully cooled. If a pan catches fire, turn off the heat and cover it with a lid. Never throw water on a grease fire; it can cause an explosion. The Class K extinguisher by the staff entrance is for grease and oil, the ABC for other fires, and the red manual pull station activates the fire-suppression system over the cook line.
Isolate and report
If equipment sparks, smokes, trips a breaker, runs hot, makes a new noise, or has a damaged guard, switch it off, unplug or isolate it, attach the out-of-service tag, and tell Chef Dominic. Do not repair it, tape it, or "work around it for tonight." Record it on the maintenance log so the next shift knows.