Monday Basics
सोमवार की बुनियादी बातें
Start the week with the five basics every kitchen must reset every Monday morning: personal hygiene, storage discipline, knife safety, labelling and clean-as-you-go. Play before the first prep call. Ten minutes. One habit locked in.
हफ़्ते की शुरुआत पाँच बुनियादी बातों के साथ करें — हाथ धोना, fridge shelf rules, knife safety, labelling और clean-as-you-go। Prep शुरू होने से पहले पूरी team के साथ चलाएँ। 10 मिनट। एक आदत pakki।
Play in order
Start sprint →- 1
EP 01 · 1:50How to Wash Hands the Pro Kitchen Way — FSSAI 8-Step Method
The single most fundamental discipline in a commercial kitchen — and the one most consistently done wrong. Use this 90 seconds to reset the team's default.
- 2
EP 03 · 1:49What Goes Where in the Fridge — Top-to-Bottom Shelf Rules
The shelf you put your chicken on can put a guest in hospital. Top-to-bottom hierarchy is not decoration — it's drip physics.
- 3
EP 07 · 1:48The 3 Knife Rules That Save Your Fingers — Sharp = Safe
Most cuts happen with dull knives, not sharp ones. Three rules — Sharp, Grip, Step back — that separate professional kitchen safety from injury.
- 4
EP 08 · 1:493 Labels Every Container Needs — Item, Date, Initials
One sticker with one word isn't a label — it's trash. Three fields on every container: what, when (prep + use-by), who. That's FIFO's foundation.
- 5
EP 04 · 1:40The 1-Minute Habit That Saves Your Whole Shift — Clean As You Go
Two hours of extra scrubbing at end of shift — or three seconds every minute. This is the discipline that separates smooth kitchens from chaotic ones.
Run this sprint at the start of every shift on Monday.