Home Chef Housekeeping Guide

 

The kitchen is a central hub of activity in most homes. It's where meals are prepared, enjoyed, and sometimes, the source of some post-meal disarray.

Fortunately, implementing a few key housekeeping practices can significantly impact the cleanliness and organization of your kitchen space. If you take even 1 tip from this post or find anything useful here, I'd be the happiest person in the world! 

 

Washing up

Accidental cuts & breaks

Never put knives, glasses in a sink full of dish water, instead keep them aside in clear view. It’s too easy to lose track of them in the soapy water, then fish around for them and get accidentally cut Also placing glasses in dish water could result in breakage when you stack heavy pans on top of it.

Used oil disposal

Don't discard used oil into your sink, this will damage your drain over time! I generally let excess oil cool down first and then dispose it in a used Yogurt box

Gear for different strokes

Use different sponge, dishcloths for cleaning dishes and wiping counters to prevent cross-contamination. Honestly, its just gross to use the same sponge for the entire kitchen

Wash Like a Pro

Start with the least greasy items first – think glasses, cutlery, and then plates. Leave the pots and pans with tougher grime for later. This prevents cross-contamination from transferring greasy residue to cleaner dishes

Dish Towel Dilemma

While some folks prefer drying dishes with a dish towel, it can become a breeding ground for bacteria if not washed and sanitized regularly. Consider letting dishes air dry for a more hygienic approach.

Manage Time Like a Pro!

While waiting for water to boil or food to bake, use that time to wash a few dishes. I’ve often had the best creative ideas while washing dishes in a zen state

Clean Your Sink

After washing the dishes, disinfect the sink with a food-safe disinfectant or a hot water and vinegar solution. This ensures your sink doesn't become a breeding ground for germs and you don’t have to literally throw the kitchen sink!

Clean Your Aprons

Also don’t forget to throw your aprons in the washing machine once a week. Do check the care labels on your apron before washing up!

 

Food Expiry

Know Your Codes

A "Use By" date indicates the last day food is expected to maintain peak quality and safety. "Sell By" dates are for retailers, not consumers, and don't necessarily mean the food is unsafe afterward.

When in Doubt, Throw it Out

Expiry dates are guidelines, not guarantees. Use your senses (sight, smell, and texture) to assess food freshness. If something looks, smells, or feels off, discard it

Proper Storage is Key

Store raw meat on the bottom shelf of your fridge to prevent juices dripping onto other foods. Keep fruits and vegetables in the crisper drawers to maintain freshness

First In, First Out (FIFO)

Push older items to the front of the fridge for prioritization. Use up older items before opening new ones to prevent food waste.

Dry Doesn't Mean Eternal

While pasta, flour, rice canned goods, spices and masalas have a long shelf life, they can eventually lose quality. Check the "best by" date and rotate your canned food stock. Store dry foods n airtight containers in a cool, dry pantry to prevent spoilage.

 

Routines

Regular cleaning is an essential part of a healthy and happy kitchen. 

Instead of me yelling instructions and what you should do every day, I thought it would be better to write checklists here so you can see what works best for you and your kitchen.

You can print this checklist to use in your kitchen.

I have included a daily, weekly and monthly cleaning checklist.

Download here