Cleaning and maintenance of crockery, glasses and cutlery as well as other kitchen equipment as well as putting away all utensils in the kitchen area or at the consumption points in the catering industry,
including cleaning of the entire scullery area and disposal of the waste generated.
Cleaning and maintenance of crockery, glasses and cutlery as well as other kitchen equipment as well as putting away all utensils in the kitchen area or at the consumption points in the catering industry,
including cleaning of the entire scullery area and disposal of the waste generated.
3-level gastronomy on the 1st, 2nd and 4th floors of the FBC:
1st floor: main scullery, serving area, dining room, tray return conveyor, self-service coffee counters
2nd floor: small scullery, production, cafeteria, dining room, tray return conveyor, self-service coffee counter
4. AND: Repräsentationsküche
The floors are connected via a gastronomic freight elevator
Technical equipment scullery:
(Transportation of dishes from the 2nd floor via conveyor tower to the utility room on the 1st floor)
1. AND: 1 Bandspülmaschine, 1 Tablet- und Besteckbandspülmaschine, Aufgabestation Nassmüll
2nd floor: 1 pot dishwasher (for black dishes such as pans, pots, gastronorm containers (GN), etc. and partly dishes from the cafeteria), feed station wet waste
Up to 1300 meals a day are planned in the company catering plus approx. 200 guest rounds (coffee and cake as well as breakfast) in the cafeteria and approx. 700 guest runs at the vending machine stations (coffee).
Operating times of the pot sink:
Monday to Friday
1st shift: 07:00 - 15:30
2nd shift: 10:00 a.m. - 2:00 p.m.
Operating times scullery/runner:
Monday to Friday
1st shift: 07:00 - 15:30
2nd shift: 10:00 a.m. - 2:00 p.m.
A maximum of 2 to 3 times a year there may be assignments at special events.
The personnel required for this is variable and always depends on the size of the event.
The staffing requirements for special events are agreed between the client and the contractor in good time in advance of each event.
Opening hours can be extended or reduced depending on development/requirements.
1. Transport of dirty dishes
2. Washing, transporting and storing the cleaned dishes
3. Provision of empty tray return trolleys in the company restaurant/transfer of the full
Tray return trolley to the main scullery
4. Replenishment of consumption points with clean dishes
5. Cleaning and maintenance of the machines and sculleries
6. Other cleaning services
7. Disposal of food waste in designated containers