Cooking with Gas in Restaurants

Introduction

Gas is the engine of the professional kitchen. It is fast, responsive, and trusted by chefs at every level — from neighbourhood bistros to Michelin-starred kitchens. But that power comes with real responsibility. A gas kitchen that is operated correctly is one of the safest and most efficient cooking environments in the world. A gas kitchen where staff are undertrained, complacent, or cutting corners is one of the most dangerous.

This guide is designed to give every member of your kitchen team — from a first-week prep cook to an experienced head chef — a thorough, practical understanding of how to use gas cooking equipment well, how to recognise and respond to hazards, and how to build the daily habits that keep everyone safe.

Read it. Know it. Apply it. And revisit it regularly — familiarity is not the same as competence.

Part 1: The Power of Cooking with Gas

Why Professional Kitchens Choose Gas

Gas has been the dominant cooking fuel in commercial kitchens for over a century, and for good reason. When chefs talk about control — the kind of precise, immediate, intuitive control that separates good cooking from great cooking — they are almost always talking about what gas makes possible.

Instant Response Time: Gas burners heat up and cool down almost instantaneously. When you need to drop from a rolling boil to a gentle simmer in two seconds, gas lets you do that. Electric cooking surfaces — including induction — introduce a lag between your adjustment and the cookware's response. In a busy service environment, that lag matters.

Visual Flame Feedback: The flame is your thermometer. Experienced cooks learn to read flame height, colour, and behaviour the same way a skilled driver reads the road. This visual feedback loop builds intuition over time in a way that a digital readout simply cannot replicate.

Reliability During Power Outages: In South Africa, where load-shedding remains a real operational challenge, a gas-powered kitchen continues running when the electricity goes out. This is not a minor benefit — it is a genuine business continuity advantage that can mean the difference between a full service and sending guests home.

Even, Radiant Heat Distribution: Gas flames wrap around the base of a pan, distributing heat more uniformly than flat electric surfaces. This reduces hot spots, promotes more consistent cooking results, and gives the cook greater control over the behaviour of different proteins, sauces, and preparations.

Versatility Across Cooking Techniques: Gas supports an enormous range of techniques — high-heat searing, low-and-slow braising, rapid wok tossing, delicate sauce reduction, direct flame charring — in a way that no single electric alternative can match.

Cook's Confidence: There is an intangible but real dimension to cooking with gas. Most trained cooks feel more in command at a gas range. That confidence translates into better performance, especially under pressure.

Natural Gas: What It Is and How It Works

Natural gas is a fossil fuel formed from the decomposed remains of ancient organic matter — plants and animals compressed over millions of years under heat and pressure. Its primary component is methane (CH4), a molecule that burns cleanly and efficiently.

In a commercial context, natural gas is delivered to your premises through an underground pipeline network — in South Africa, this infrastructure spans thousands of kilometres and is maintained to strict safety standards. Unlike LPG (liquefied petroleum gas, delivered in cylinders), piped natural gas is continuous — there are no cylinders to run out, no deliveries to schedule, and no refilling to manage mid-service.

Key benefits of natural gas for commercial kitchens:

Lower emissions than most alternative fossil fuels — natural gas produces approximately 50% less carbon dioxide per unit of energy than coal, and burns with very little particulate matter when the appliances are properly maintained.

Greater energy efficiency — less of the energy produced by burning natural gas is wasted as ambient heat compared to electric resistance cooking, reducing both operating costs and kitchen ambient temperature.

Lower operating costs — natural gas is generally less expensive per unit of energy than electricity in most South African contexts, and the cost advantage compounds significantly in a high-volume commercial kitchen operating across multiple shifts.

Continuous availability — no interruption to service during electrical outages, which is increasingly relevant as South African businesses adapt to an unreliable grid.

Long equipment lifespan — commercial gas ranges, ovens, and fryers, when properly maintained, have operational lifespans of 15–20 years or more.

LPG vs. Piped Natural Gas: Know Which System You're Using

Not all gas kitchens use the same fuel source, and the distinction matters practically for your team.

Piped Natural Gas (PNG) is delivered through an underground municipal or commercial pipeline directly to your premises. It is supplied at a consistent, low pressure and is essentially continuous — you will not run out mid-service. The supply is controlled via a mains shutoff valve, which is typically located at the meter box outside the building.

Liquefied Petroleum Gas (LPG) is stored in pressurised cylinders or bulk tanks on your premises and delivered by truck. LPG is heavier than air — this is a critical safety distinction. Natural gas (methane) is lighter than air and rises when it leaks, dissipating relatively quickly in a ventilated space. LPG (propane/butane) is heavier than air and sinks, pooling at floor level in drains, pits, or low-lying areas where it can accumulate to dangerous concentrations without rising and dissipating.

Every kitchen team member should know which fuel system their kitchen uses. This affects how you respond to a suspected leak, where gas accumulates if there is a leak, and where the shutoff points are located.

Ask your manager to confirm your fuel type if you are unsure. Post it clearly in the kitchen.

Part 2: How to Cook with Gas Safely and Effectively

Pre-Service Equipment Checks

Before lighting a single burner, spend two minutes doing a physical check of your cooking equipment. This habit takes almost no time when everything is fine — and it is the habit that catches problems before they become incidents.

Burner inspection: Check every burner for grease buildup, food debris, or physical blockages in the burner ports. A partially blocked burner will produce an uneven, inefficient flame that wastes fuel and can cause uneven cooking. A completely blocked port creates a dead spot in the flame ring that can cause incomplete combustion. Clean blocked burners with a stiff brush — never use a toothpick or metal implement to poke ports while the burner is connected to the gas supply.

Grate condition: Grates should sit level and stable. A rocking or damaged grate can cause pans to sit unevenly, spill contents, or fall — all of which are fire and burn risks.

Ignition system: Test the igniter on each burner before service. If the igniter fails or sparks inconsistently, report it to management before the shift begins. Use a long-handled lighter or match as a backup, but do not continue service on a repeatedly malfunctioning igniter without maintenance attention — it means gas is flowing before ignition, which is dangerous.

Gas connections and hoses (LPG kitchens): Visually inspect flexible hose connections for cracking, brittleness, kinking, or discolouration. Do not use any appliance with a visibly damaged hose. Gas hoses in commercial kitchens should be replaced every 5 years regardless of visible condition.

Ventilation: Confirm that your range hood and exhaust fans are operational before lighting any burner. Never cook on gas in an unventilated or poorly ventilated space — this is the primary cause of carbon monoxide buildup in kitchen environments.

Clearance check: Ensure that the area around and above the burners is clear of flammable materials — paper towels, plastic wrap, cardboard packaging, cloths, and oil containers should never be stored within 30 cm of an open flame.

Lighting Gas Burners Correctly

The correct ignition sequence is simple but non-negotiable. Deviating from it — especially lighting the match or igniter after turning on the gas — is one of the most common causes of flash burns in commercial kitchens.

Correct sequence:

1. Ensure ventilation is on.

2. Position your igniter or long lighter at the burner before touching the gas knob.

3. Turn the gas on.

4. Ignite immediately — within 1–2 seconds of turning on the gas.

5. Observe the flame — confirm it is blue, even, and stable.

6. Adjust to the desired heat level.

Never turn on the gas and then walk away to find a lighter. Even a few seconds of unlit gas in a confined burner cavity creates a miniature accumulation that will ignite with a loud pop or flash when eventually lit. In an enclosed space, this can cause serious burns.

If a burner fails to light on the first attempt, turn the gas off completely. Wait 30 seconds. Try again. Do not repeatedly attempt to ignite a burner that is not catching — the gas is accumulating with every attempt.

Flame Management: Reading and Controlling Your Fire

The flame is the most direct communication your equipment has with you. Learning to read is a fundamental professional skill.

Blue flame: Correct. A steady, bright blue flame with a clearly defined inner cone indicates complete, efficient combustion. This is what you want.

Yellow or orange flame: Incorrect. A yellow or orange flame indicates incomplete combustion — the gas is not burning efficiently. Common causes include a blocked burner port, an incorrect air-to-gas ratio, or a faulty regulator. A consistently yellow flame should be reported, and the appliance should be taken out of service until maintenance has assessed it.

Floating or lifting flame: The flame is lifting away from the burner surface. This indicates excessive gas pressure or insufficient air supply. It can cause the flame to blow out unexpectedly, leaving gas flowing unlit. Do not continue using a burner exhibiting this behaviour — shut it off and report it.

Flame blowing out in service: If a burner flame is extinguished by wind, draughts, or spills during service, turn the gas knob off immediately and wait at least 30 seconds before re-igniting. This clears any accumulated gas from the burner area.

Flame size and cookware matching: The flame should always be contained beneath the base of the pan. Flames licking up the sides of cookware waste energy, create an uneven heat profile, overheat pan handles, and increase the risk of igniting anything above the pan. Match your flame to your pan size.

Cookware Selection for Gas Cooking

Not all cookware performs equally on gas, and using the wrong equipment compounds risk and reduces quality.

Heavy-bottomed pans — cast iron, stainless steel with an aluminium or copper core, carbon steel — are the standard for gas cooking. Their mass absorbs and distributes heat evenly, reducing hot spots and preventing scorching. Thin, lightweight pans on gas create hot spots, buckle with high heat, and produce inferior results.

Flat bases: Warped or curved bases make poor contact with the flame pattern, creating uneven cooking. Check your pans regularly for warping — it is especially common in lower-quality stainless steel after thermal shock (placing a very hot pan under cold water).

Pan-to-burner sizing: Use a pan that is appropriately sized for the burner. A small pan on a large burner wastes energy and creates a dangerous flame halo around the base. A very large pan on a small burner creates cold spots in the centre.

Handles: Pan handles on gas equipment get significantly hotter than on induction or electric. Use oven cloths or heat-resistant gloves consistently — this should not be a sometimes habit; it should be every time.

Woks and carbon steel: Gas is the only cooking method that makes traditional wok cooking possible. The high, concentrated heat and the ability to toss ingredients through an open flame are exclusively achievable with gas. Carbon steel woks require seasoning and should not be cleaned with soap or steel wool, which destroys the seasoning layer.

Daily Best Practices on the Line

These are the behaviours that separate a safe, professional kitchen from an accident waiting to happen. They are not difficult — they require only consistent attention.

Keep all pan handles turned inward, parallel to the range edge or 90 degrees to the front of the stove. A handle pointing outward over a walkway will be caught by a passing team member at some point — it is not a matter of if, it is a matter of when. The result is a spill of hot liquid or a dropped pan, with burn injuries a near-certain outcome.

Space pans appropriately across the range. Crowding pans together affects flame behaviour, traps steam, and makes the cooking area difficult to manage safely. Where multiple burners are in use, allow enough space between pans for the cook to work without reaching over open flames.

Never leave a lit burner unattended. This is one of the most frequently broken rules in busy kitchens and one of the most dangerous. A sauce that boils over, an oil that reaches its smoke point while you are at another station, or a pan that runs dry — all can become fires in under a minute on an unattended gas burner. If you need to leave your station, turn down or turn off the burner.

Never use gas burners for heating the kitchen or drying items. Gas burners are cooking appliances, not space heaters. Using them to warm a cold kitchen or dry wet cloths or uniforms is both unsafe and a fire risk.

Do not store anything on or above active burners — no paper, no cloths, no containers, no seasoning shelves. Keep the cooking zone clear.

Turn off burners immediately when not actively needed. Do not leave burners burning on low while waiting for the next order. Close the valve, conserve the gas, and reduce ambient heat in the kitchen.

Close gas valves at the appliance level at the end of service — and confirm at the mains level at close-of-day. This should be part of every close-of-kitchen checklist, signed off by the closing manager.

Part 3: Hazards, Emergency Protocols, and Safety Systems

Understanding the Risks

Gas cooking is safe when managed correctly. It becomes dangerous when safety systems are bypassed, maintenance is deferred, staff are untrained, or warning signs are ignored. Every person working in a gas kitchen must understand not just the rules, but the reasons behind them — because understanding why makes compliance automatic, not grudging.

Gas leaks are the primary risk in any gas kitchen. Natural gas and LPG are both flammable over a range of concentrations in air — roughly 5–15% for natural gas (methane), and 2–10% for LPG (propane/butane). Below the lower explosive limit, the gas will not ignite. Above the upper limit, it is too rich to ignite. Within the range, any ignition source — a spark, a pilot light, a light switch — can cause ignition or explosion.

Natural gas suppliers add a chemical odorant called mercaptan (the smell of rotten eggs) to make leaks detectable by smell at concentrations well below the explosive threshold. This is your first line of detection. Train every staff member to recognise it.

Carbon monoxide (CO) is produced by incomplete combustion — gas burning in conditions of insufficient oxygen. CO is odourless, colourless, and tasteless. You cannot detect it without a detector. At low concentrations, it causes headaches, dizziness, and nausea — symptoms commonly mistaken for other causes. At high concentrations, it causes loss of consciousness and death. CO poisoning is one of the most preventable serious hazards in a commercial kitchen, and its prevention is almost entirely dependent on adequate ventilation and functional CO detectors.

Grease fires are distinct from ordinary fires and must be treated differently. Water applied to a grease fire causes a violent steam explosion that spreads the burning oil across a wide area. Only a Class K (wet chemical) fire extinguisher — specifically designed for cooking oil fires — should be used on a grease fire. Covering the pan with a lid to cut off oxygen is also effective for contained pan fires. Never use water on a cooking fire.

Burns remain the most common physical injury in gas kitchens — affecting hands, forearms, and faces. The combination of open flames, very hot cookware, and the proximity of multiple cooking stations means that the risk is ever-present. Burns are almost entirely preventable through correct technique, appropriate protective equipment, and consistent habits.

Gas Leak Response Protocol

Every person in the kitchen must know this procedure by heart — not just where it is written, but what to do without having to find the document.

If you smell gas or suspect a leak:

Step 1 — Do not panic. Do not run. Move calmly and deliberately.

Step 2 — Do not operate any electrical switches, light switches, or ignition systems. Do not use your phone in the immediate area. Any electrical spark can ignite accumulated gas.

Step 3 — Turn off all gas burners and appliances at the appliance-level controls.

Step 4 — Shut off the mains gas supply valve. Every staff member must know where this valve is located before they ever start their first shift. Post its location clearly in the kitchen.

Step 5 — Ventilate. Open doors and windows if it is safe to do so. Do not turn on extractor fans if the leak is significant — the motor can spark.

Step 6 — Evacuate all staff from the kitchen immediately.

Step 7 — Once outside and at a safe distance, call your gas supplier's emergency line and the fire department. Do not re-enter the building until cleared by the emergency services.

Step 8 — Do not resume service until a qualified gas technician has inspected the installation, identified the leak, made the repair, and certified the installation as safe.

Post the emergency numbers for your gas supplier and local emergency services in a visible location in the kitchen. Review them at least quarterly.

Fire Response Protocol

For a pan or burner fire (small, contained):

Step 1 — Turn off the gas supply to the affected burner immediately.

Step 2 — If the fire is in a pan, cover it with a lid, a baking tray, or a damp cloth (not wet) to cut off oxygen. Do not move the pan.

Step 3 — Do not use water under any circumstances on a cooking fire.

Step 4 — If the fire does not extinguish within 30 seconds of being covered, treat it as a major fire.

For a larger kitchen fire:

Step 1 — Alert all staff immediately. Begin evacuation.

Step 2 — Call the fire department.

Step 3 — Use a Class K wet chemical extinguisher if trained and if the fire is still small enough to safely attempt suppression. Do not put yourself between the fire and the exit.

Step 4 — Shut off the mains gas supply only if it can be done safely and without approaching the fire.

Step 5 — Evacuate. Do not attempt to salvage equipment or stock.

Step 6 — Account for all staff at the designated assembly point.

Fire extinguisher types and their correct uses — every staff member must know this:

Class A — ordinary combustibles (wood, paper, fabric) Class B — flammable liquids (petrol, oil, solvents) — note: not cooking oil Class C — electrical fires Class K / Class F — cooking oil and fat fires (the only type suitable for kitchen grease fires) CO2 extinguishers — suitable for electrical fires and some liquid fires; safe to use near food

A Class K extinguisher should be mounted within visible reach of every cooking station. The extinguisher must be inspected and certified annually by a qualified fire equipment service provider.

Carbon Monoxide Safety

CO is the silent hazard. Its prevention is simple; its consequences when ignored are severe.

Prevention: Every gas kitchen must have adequate, continuously operating mechanical ventilation — a range hood and exhaust system that is switched on before any burner is lit and remains on throughout service and for at least 15 minutes after the last burner is turned off. The ventilation system should be serviced and cleaned at least every six months. Grease-clogged ductwork reduces airflow and is itself a fire risk.

CO detectors should be installed at breathing height (not at ceiling level, where CO can accumulate before reaching detector level) in or immediately adjacent to the kitchen. They must be tested monthly and replaced according to the manufacturer's schedule — typically every 7–10 years for the sensor, though battery replacement is more frequent.

If the CO alarm sounds:

Step 1 — Evacuate everyone from the kitchen immediately. Do not investigate. Do not go back for belongings.

Step 2 — Once outside, call the fire department and/or emergency services.

Step 3 — Do not re-enter until emergency services have cleared the building and the source of CO has been identified and rectified.

Step 4 — Anyone who was in the space and is experiencing headache, nausea, dizziness, or confusion should receive medical assessment. CO poisoning is not always immediately apparent in its severity.

Burns: Prevention and First Response

Prevention — the non-negotiables:

• Use oven gloves or heat-resistant mitts every time you handle hot pans, trays, or lids — not sometimes, every time.

• Assume every pan on a gas range is hot until you have physically verified otherwise.

• Warn colleagues when moving hot items through the kitchen — a simple "hot" called out clearly as you move prevents the majority of contact burns.

• Do not reach over open flames or active burners — always approach from the side.

• Dry your hands and your protective equipment before handling hot items. Steam from wet gloves or cloths transfers heat more rapidly than dry contact and causes deeper burns.

• Tie back loose clothing and apron strings that could contact a flame.

For a burn injury:

Minor burns (redness, superficial): Run cool — not cold — water over the area for at least 10 minutes. Do not apply ice, butter, toothpaste, or any home remedy. Cover with a clean, non-stick dressing. Document the injury in the accident log.

Serious burns (blistering, deep tissue, large area, face or hands): Call for immediate assistance. Do not remove clothing stuck to the burn. Cool the area with running water for 20 minutes. Call emergency services. Keep the person warm and calm while waiting for medical assistance. Document in the accident log.

Every kitchen must have a fully stocked first aid kit with appropriate burn treatment supplies, maintained and checked monthly. The location of the first aid kit must be known to all staff.

Part 4: Equipment Maintenance

Why Maintenance Matters

Equipment that is not maintained is equipment that will eventually fail — and in a gas kitchen, equipment failure is not just a service disruption. It is a safety risk. Blocked burners, faulty igniters, degraded hoses, and failing thermocouples are not inconveniences to be worked around. They are hazards to be fixed.

Maintenance responsibility is shared: kitchen staff are responsible for daily cleaning and pre-service checks, management is responsible for scheduling professional servicing, and the business is responsible for ensuring that no one is asked to work with equipment that has known, unfixed safety issues.

Daily Cleaning and Maintenance

Burner cleaning: After every service, allow burners to cool completely before cleaning. Remove grates and burner caps. Wash with hot, soapy water and a stiff non-abrasive brush. Clear burner ports with a thin, stiff brush or a soft wooden skewer — never with metal implements that can damage the port openings and alter the flame pattern. Rinse thoroughly and dry completely before reassembly. Wet burner components will produce poor ignition and irregular flames.

Grate cleaning: Grates should be soaked and scrubbed after service or at a minimum, weekly. Baked-on grease is both a hygiene issue and a fire risk. A combination of hot water, degreaser, and a stiff brush is effective. Rinse and dry thoroughly.

Range body and drip trays: Grease-soaked drip trays are one of the most common causes of kitchen fires. Empty and clean them daily. Do not allow grease to accumulate.

Range hood and filters: Grease-saturated hood filters dramatically reduce exhaust effectiveness and are a significant fire risk. Filters should be cleaned at least weekly in high-volume kitchens — more frequently during peak periods. Check your extraction rate after cleaning — a noticeable improvement in suction is evidence of how compromised the filters were.

Scheduled Professional Servicing

In addition to daily kitchen cleaning, all gas appliances and infrastructure require scheduled professional maintenance. This is not optional — it is a legal and insurance requirement in most jurisdictions, and a basic operational safety obligation.

Gas appliances (ranges, ovens, fryers, salamanders): Professionally serviced at least annually by a qualified gas appliance technician. Service should include burner inspection and cleaning, ignition system testing, thermocouple and safety valve function check, pressure testing, and a full operational test after service.

Gas installation (pipes, regulators, meters, flexible connections): Inspected by a registered gas installer at least every two years, or immediately after any suspected leak, damage, or significant building work.

Range hood and extraction system: Professionally cleaned and inspected at least every six months. High-volume kitchens may require quarterly cleaning. This is a legal requirement under most fire safety regulations.

Fire suppression systems (if installed): Inspected and tested annually by a certified fire safety contractor. Suppression systems are only effective if they are correctly charged, correctly positioned, and correctly linked to the gas shutoff.

CO detectors: Tested monthly (press test button), sensor replaced per manufacturer's schedule (typically 7–10 years). Log all tests.

Fire extinguishers: Inspected annually by a certified fire equipment service provider. Wall-mounted in visible, accessible positions. Never removed from their position except for use or annual service.

Part 5: Staff Training Module

Training Objective

To ensure every person working in or around the kitchen understands how gas cooking equipment works, how to operate it correctly and safely, how to identify warning signs before they become incidents, and how to respond effectively and calmly in any gas-related emergency.

This is not a once-off reading exercise. Gas safety training should be delivered at induction, reinforced at every new staff member's first practical shift, reviewed annually as a team, and revisited immediately after any gas-related incident or near-miss — however minor.

Module Contents

Part 1: What gas is, how it works, and why professional kitchens use it Part 2: Pre-service equipment checks and the correct lighting procedure Part 3: Flame management, cookware selection, and daily best practices Part 4: Hazard awareness — leaks, fire, CO exposure, and burns Part 5: Emergency response protocols — what to do, in what order, without hesitation Part 6: Equipment maintenance responsibilities — daily, weekly, and annual Part 7: Legal obligations — employer and employee responsibilities under South African OHS legislation

Legal Framework — South Africa

Kitchen staff and management in South Africa operate under several pieces of legislation that are directly relevant to gas safety:

The Occupational Health and Safety Act (OHSA) No. 85 of 1993 requires every employer to provide a safe working environment, to identify and mitigate workplace hazards, to train employees on those hazards, and to maintain equipment in a safe condition. Failure to comply can result in fines, prosecution, and the suspension of business operations.

The Pressure Equipment Regulations under the OHS Act govern the installation, operation, and maintenance of gas pressure vessels and piping systems — including the LPG cylinders and bulk tanks common in many South African restaurant kitchens.

The National Building Regulations and municipal by-laws govern ventilation requirements for commercial kitchens. Operating a gas kitchen without adequate ventilation is a code violation as well as a safety risk.

Every employer must maintain a written hazard identification and risk assessment (HIRA) document that covers gas-related risks in the kitchen. This document must be reviewed annually and updated after any incident.

Knowledge Assessment Questions

Use these questions at the end of the training session to confirm understanding. Every team member should be able to answer all of them correctly before being cleared to operate gas equipment unsupervised.

1. What colour should a correctly functioning gas burner flame be? What does a yellow or orange flame indicate?

2. What is the correct sequence for lighting a gas burner? What must you never do?

3. If you smell gas in the kitchen, what are the first three things you do?

4. Where is the main gas shutoff valve located in this kitchen? (Point to it.)

5. What type of fire extinguisher is used for a grease fire? Why must you never use water?

6. What is carbon monoxide? Why is it particularly dangerous in a kitchen environment?

7. If the CO alarm sounds, what do you do?

8. What are the three things you check on a gas burner before starting service?

9. How often must professional gas appliance servicing be carried out?

10. What South African legislation governs workplace safety, and what is your employer obligated to provide?

Daily Safety Checklist

Complete this checklist at the start of every service. Sign and date. Retain for your records.

Date: _________________ 

Shift: _________________ 

Completed by: _________________

Any issues noted: _______________________________________________ Action taken: _______________________________________________ Reported to: _______________________________________________

Weekly and Monthly Maintenance Log

Annual Professional Servicing Record

Emergency Contact Reference Card

Post this card in a visible location in the kitchen. Every staff member must know where it is.

Gas Emergency (leak or suspected leak): 

Gas supplier emergency line: _______________________ 

Local fire department: _______________________

Medical Emergency: Emergency services (South Africa): 10177 (ambulance) / 10111 (police) Nearest hospital with emergency department: _______________________ 

Address: _______________________

Kitchen Manager / Head Chef (after hours): 

Name: _______________________ 

Number: _______________________

Building Manager / Facilities: 

Name: _______________________ Number: _______________________

Gas Appliance Service Provider: 

Company: _______________________ Number: _______________________

Mains Gas Shutoff Location: _______________________ 

Fire Extinguisher Locations: _______________________ 

First Aid Kit Location: _______________________ 

Assembly Point (evacuation): _______________________

Final Thought

A gas kitchen is a powerful environment. The same energy that allows a chef to reduce a sauce in 90 seconds, sear a perfect crust on a piece of protein, or maintain a precise simmer for hours is energy that must be handled with full awareness and consistent respect.

Safety is not the opposite of speed. The most efficient kitchens are almost always the safest ones — because safe kitchens are run by trained, attentive, disciplined teams who have made good habits automatic. They don't stop to think about whether to turn the gas off when they leave their station. They just do it. Every time.

Build those habits. Train them. Hold each other to them. And treat every pre-service check as the most important two minutes of your shift — because occasionally, it will be.

Document version: Upgraded edition. Review annually and after any gas-related incident. All staff working in a gas kitchen must sign a confirmation of having read and understood this guide before commencing unsupervised service.

Staff acknowledgement: