Lesson Overview
Run the opening, during-shift, and closing safety checks, report injuries, hazards, and equipment failures accurately and promptly, then complete the final scenario-based assessment.
Opening checks
Before the first order is fired, walk the kitchen the way Marisol walked it with Kiara.
Confirm the fire-suppression system over the cook line shows a current inspection tag and a gauge in the green. Confirm the red manual pull station is visible and unobstructed. Confirm both extinguishers by the staff entrance are in place, pressurised, and within their inspection date: the Class K for grease and oil, the ABC for other fires.
Walk all 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. All clear, all unlocked, nothing stacked in front of them. Confirm every four-foot-wide aisle is clear.
Check the handwashing sink by the staff entrance for soap, single-use towels, warm water, and a clear drain. Record walk-in, freezer, and holding temperatures. Confirm the wall rack holds all four colour-coded boards, clean and sanitized. Check floors are dry, lights work, extraction is running, and no boxes, oils, or linens sit near heat sources or equipment vents.
During the shift
Every two hours, recheck holding temperatures, walkway clearance, and the handwashing station. Deal with spills as they happen. Reset your station between tasks rather than at the end of the night.
Closing checks
Turn off and isolate all cooking equipment, and confirm the gas is shut at the main. Let fryer oil cool fully before filtering or straining; never move hot oil. Clean the hood filters on schedule. Cool, cover, label, and date all food for storage, discarding anything past its cumulative danger-zone time. Empty and wash bins, clean and sanitize surfaces, dry the floors. Confirm nothing is stored near the cook line or the vents. Keep exits clear and unlocked until the last person leaves. Complete the temperature and cleaning logs, and hand over any open issue to Chef Dominic or Marisol in person.
Reporting incidents
Report every injury, burn, cut, slip, chemical splash, allergen error, equipment failure, pest sighting, and near miss. A near miss is a warning you get for free; a repeated near miss becomes an injury.
Report within the shift, while details are fresh. Give the facts: what happened, where, when, who was involved, who witnessed it, what was damaged, and what you did immediately. Record the corrective action taken, whether that was cleaning a spill, isolating a machine with the out-of-service tag, or discarding a product. Then confirm your supervisor has seen the report.
Nobody at Brisa Laman is disciplined for reporting honestly. People are disciplined for hiding something. "I would rather stop service for ten minutes than explain an injury to someone's family," Chef Dominic says.
Final assessment
The final assessment presents realistic Brisa Laman situations drawn from all nine lessons: a grease fire on the cook line, a delivery arriving warm, a guest with a shellfish allergy, an unlabelled spray bottle, a blocked exit. Choose the action you would actually take on shift.
The passing score is 80%. Pass, and your certificate is issued. Fire safety, clear exits, clean hands, and the correct cutting boards: that is the Brisa Laman standard.