hi everyone, I am new here.
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I am no pro, but I worked for years in a biochemical laboratory, which is amazingly similar to a kitchen - to the point where the core crew in the lab said that we won't trust a new guy who cannot cook.... Lesson learned there - plan your prep and clean as you go, just don't let the mess build up. That's all, basically.
I see you're a student. Good luck with your studies!
As far as there always being a mess, that's pretty unacceptable in most places. We have to know where the items we need at ANY time can be grabbed at a moments notice. It is a dangerous kitchen. Messey kitchens can cause accidents including slip/falls, fires, cuts and bruises. and from a food safety issue, A messy kitchen is a HACCP issue too.
Your chef or kitchen manger should expect a spotless kitchen at all times. The previous crew should not be allowed to leave without an inspection. Just like we do Mise en Place for food. Everything should be in it's place as for as equipment too.
Genemachine. Did you see that they're sending doctors through kitchens now to learn insight about pathogen vectoring in medical situations