LEISURE & HOSPITALITY
SERVING UP 5-STAR QUALITY
Simon Gasson, Joint Managing Director of So Clean, explains how his team enjoy the atmosphere of cleaning in one of London’s most prestigious 5-star hotels.
In the kitchens and banqueting suites of a luxury hotel close to Hyde Park Corner, an army of specialist ‘catering’ cleaners ensures that elaborate dinners are presented on gleaming china and frenetic kitchens are maintained in a spotless condition. Nothing less is acceptable to the clients, the hotel’s Executive Head Chef and Back of House Manager.
As Simon explained: “The hotel is one of our most challenging and yet rewarding contracts for a number of reasons, including round-the-clock activity, an eye-wateringly strict standards regime and a special type of teamwork.” Six years into the relationship, however, So Clean have developed systems and processes to make sure their clients don’t often have cause to complain.
24/365 OPERATION So Clean is no stranger to seven day a week cleaning, but 24 hours a day, 365 days a year comes with its own set of challenges, the first of which is to provide a team of seven full time staff, plus supervisor, working across three eight-hour shifts and all trained to a consistent standard. The serious work takes place during the ‘night shift’ when floors, walls, cooking equipment and stainless steel fittings are all cleaned. ‘Virtually a deep clean every day,’ according to Simon. Much of this work is undertaken using Thermostar dry steam machines, expensive investments that nevertheless pay their way in terms of efficiency and results. When it comes to the actual deep clean, which happens once a week, the So Clean team are additionally trained in the skills necessary to strip, sanitise and rebuild kitchen equipment whilst working around gas and electric appliances.
54 | Tomorrow’s Cleaning September 2016
Taking place during core operating hours, the other two cleaning shifts are focused on supporting the chefs and waiters during service, which can include banquets for up to 900 guests. Here the staff work as kitchen porters supervised by active team leaders, ensuring breakfast, lunchtime and evening services are run professionally. Tasks include manning dishwashers, cleaning pots and pans, and keeping trolleys and other vital equipment clean during service.
TEAMWORK Probably the most important aspect of contract delivery, however, is team spirit, both within the cleaning team and as an integral part of the hotel team. Simon said: “This is definitely not a traditional contract where each staff member goes off and works in their own area. The atmosphere is just as you’d expect in a professional kitchen where everyone is on their mettle from start to finish – staying alert, and listening out for instructions from the chef teams. You hear a lot of ‘Yes Chef’ from our guys.
“Then there is the critical moment at the transfer from one cleaning shift to the next when the teamwork kicks in again. This is when our outgoing supervisor briefs their incoming counterpart on the service taking place during the next shift, which sets the tempo for the work of the So Clean team.“
THE QUALITY FACTOR With a world class reputation to maintain, the hotel does not tolerate poor standards. So Clean’s Area Manager carries out a joint standards audit with a member of the chef team every Wednesday morning at seven o’clock. The audit is carried out on an iPad and is bespoke to the
kitchen environment, with results tracked against the contract SLA. “We do weekly audits”, explained Simon, “as it means that any problem gets picked up and remedied early on. We appreciate that working in an immaculate kitchen is essential for hygiene and good staff morale.”
Operating behind the scenes in a busy hotel may not be ‘cleaning as we know it’ says Simon, but the feeling is the same when it’s over – a job well done.
www.soclean.co.uk twitter.com/TomoCleaning
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