Use of Kitchen Equipment

Train BOH teams to handle kitchen tools and machines safely, efficiently, and consistently. This standards-driven course blends short videos, station demos, assessments, and downloadable handouts/checklists.

What you’ll learn

• Pre-use safety checks, PPE, and correct setup for common kitchen equipment

• Proper use, cleaning, and care of knives, smallwares, ovens/ranges, fryers, grills, mixers/slicers/blenders, steamers/combi ovens, hot & cold holding, and dish machines

• Temperature control and probe use for cooking, cooling, reheating, and holding

• Sanitation & maintenance basics: daily/weekly cleaning, guards, calibration, and simple troubleshooting

• Awareness and when to escalate to maintenance/vendors