Why it isn't a detail
A cook touches food that someone else is going to eat. That alone says it all.
A hand that wasn't washed, a hair on the plate, a uniform that hasn't been changed for days. For the guest, these aren't details. They are the reason they won't come back. And for their health, they can be something far more serious.
The basics that aren't up for discussion
You don't need a manual. You need consistency.
- Hands. Wash them before you start, after every break, after raw meat, after the toilet, after your phone. Every time.
- Nails. Short and clean. No nail polish, no false nails.
- Hair. Tied back and covered. A cap or a hairnet. And beards kept tidy.
- Uniform. Clean every shift. The apron gets changed when it gets dirty, not at the end of the week.
- Jewellery. Rings, bracelets and watches stay in the locker. They collect dirt and can fall into the food.
- Body. A shower before your shift, a deodorant without a strong scent. The kitchen is a closed, hot space. Everyone notices everything.
In the season: where people let things slip more easily
The season has its own difficulties, and I know them well. Shared rooms, few clothes, one washing machine for many people, twelve hour shifts without a day off. The tiredness is real.
But tiredness isn't an excuse. The guest on the island doesn't know you are in your third week without a day off. They only know what they see and what they eat.
In a permanent job: where habits set in
In a permanent job the risk is different. It is letting standards slide. The place becomes familiar, the team becomes friends, and at some point the apron stays on a bit longer, the nails grow longer, washing your hands becomes rushed.
Nobody notices from one day to the next. But after months, the kitchen has changed. And nobody remembers when it happened.
How to deal with it as a chef
It is one of the most awkward conversations you will have. And that is exactly why you have to have it the right way.
- In private. Never in front of the team. The aim isn't to embarrass someone. It is to solve the problem.
- Be specific. "Your apron needs to be changed every shift." Not "take a bit more care of yourself".
- With respect. Sometimes there is something else behind the problem: exhaustion, money troubles, something personal. Ask before you judge.
- The same rules for everyone. And for you first. A chef who asks for cleanliness in a dirty uniform will never be listened to.
- Provide the means. Uniforms, lockers, soap, paper towels, a place to change. You can't demand something the space doesn't allow.
And if it is your colleague?
If you aren't the one in charge, your position is harder. You don't want to be the one who tells on people. But you don't want to work next to something that bothers you and puts the food at risk either.
If you get on well with them, tell them yourself, calmly and in a friendly way. Often the other person simply hasn't realised. If nothing changes, tell the chef. You aren't doing it to expose them. You are doing it for the kitchen.
Questions and Answers
Why is a cook's personal hygiene so important?
Because a cook touches food that someone else is going to eat. Poor hygiene can cause food poisoning, fines from inspections and damage to the business's reputation.
What are the basic hygiene rules for a cook?
Frequent hand washing, short and clean nails, hair tied back and covered, a clean uniform every shift, no jewellery, and a clean body before work.
Is hygiene harder during the season?
Yes, because of shared accommodation, tiredness and few days off. But the rules don't change. With enough uniforms and a steady routine, it can be done.
How do you talk to a cook about their hygiene?
In private, specifically and with respect. You say exactly what needs to change and ask whether there is a reason behind the problem. Never in front of the team.
What do you do if a colleague neglects their hygiene?
If you get on well, you tell them yourself, calmly. If nothing changes, you tell the chef. It isn't about exposing anyone. It is about food safety.