Safety and Deportment


When you put on the White Jacket there are expectations of safe practices and deportment that go with it. Please make every effort to follow these guidelines.

General Kitchen Deportment

  • Address the chef as Chef

  • Do not start cooking without receiving instructions from the chef

  • Share! Space, equipment, etc...

  • Do not take ingredients off another teams table without receiving permission

  • We get busy cooking and chatting. Remember to thank the chef personally for sharing their time


For members the kitchen dress is:

Les Marmitons jacket, Les Marmitons hat, long pants, and closed toe shoes. An apron is optional, but a good idea.

Guests require:

Head covering (e.g.: ball cap, etc.), apron, long pants, and closed toe shoes.

Personal Equipment

The facility is well equipped for a couple of chefs, but is not equipped for a Les Marmitons event with around 30 cooks in the kitchen. We expect every member to attend equipped with a kitchen kit that includes:

  • Chef’s knife

  • Paring knife

  • Peeler

  • Measuring spoons

  • Measuring cups

  • Whisk

  • Wooden spoon

  • Tongs

  • Pastry brush

  • At least one kitchen towel

  • A piping bag and tips are nice to have.

Guest should bring at least a chef knife and peeler.


Knife Safety:

Knives should not be left on cutting boards or close to the edge of a table
When walking with a knife it must be carried point down, spine forward, slightly away from your body near to the leg
Let people know you are walking with a knife

Stove Safety:

Only people working on the stove should be in the area
Show consideration for others
Let people know when you are turning on a burner


When carrying hot items or large items let people know. Calling out "HOT" or "BEHIND" is the universal kitchen signal to keep people aware.
When opening an oven door calling out "DOOR" and "HOT"


Wash Hands

  • Before starting to prepare food

  • After sneezing, coughing into hands or blowing nose

  • On returning from the washroom, even if hands were washed there

  • After working with raw meat, fish or produce and before handling cooked food

Hat or other head covering is to be worn when preparing or plating food

Cutting Boards are colour coded. The usage is as follows:

  • Red: Raw meat only

  • Yellow: Raw poultry only

  • Blue: Raw fish only

  • Green: Produce only

  • White: Multi-purpose (Must be washed after every use; Try to avoid use for raw poultry and ensure they are commercially washed immediately)

Refrigerator: store meat at the lower levels of a refrigerator with produce and other ingredients above


Spoons should be washed after every use
Do not use your finger (even if the chef does)