06 — Cleaning Services
Restaurant Cleaning
Hygiene-led cleaning for food service premises — front of house presentation and back of house discipline, handled as two distinct scopes.
Overview
Deep and routine cleaning designed for restaurants, kitchens and dining areas.
Restaurants carry a standard that is inspected, not merely observed. Back of house, that means degreasing schedules, colour-coded equipment and cleaning records that stand up to scrutiny. Front of house, it means a dining room that reads as immaculate under low light.
Hope Star treats the two as separate scopes with separate methods. Kitchen work is scheduled around service — closedown cleans after last cover, periodic deep degreasing of extraction canopies, ranges, fryers and floor channels overnight. Dining room work focuses on glazing, upholstery, table bases, floors and the details that show under downlighting.
All chemicals used in food preparation areas are appropriate to food-contact environments and applied to a documented method.
Scope
What this service includes
- 01Kitchen closedown cleaning after service
- 02Extraction canopy, filter and duct-access degreasing on cycle
- 03Range, fryer, grill and preparation surface degreasing
- 04Floor channels, drains and gully cleaning with odour control
- 05Cold room, storage and dry goods area cleaning
- 06Dining room floors, table bases, banquettes and upholstery
- 07Bar areas, glassware shelving, service stations and pass
- 08Customer and staff washroom sanitising
Suited to
- Restaurants, cafés and casual dining operators
- Hotel and venue kitchens
- Central production kitchens and catering units
- Bakeries, patisseries and food retail counters
Key benefits
Why customers ask for it
- Scheduled around service
- Work happens after last cover or before first, never across a live service period.
- Two scopes, two methods
- Back of house is a hygiene discipline; front of house is a presentation discipline.
- Records you can show
- Degreasing and deep-clean cycles are logged and dated for inspection.
- Food-safe chemistry
- Products used in preparation areas are selected for food-contact environments.
Method
How the work is carried out
- 01
Split the scope
Kitchen and dining areas are surveyed separately and given distinct method statements.
- 02
Fit the service pattern
Closedown, overnight and periodic tasks are timetabled around covers.
- 03
Degrease and sanitise
Back of house is degreased and sanitised with colour-coded, food-safe equipment.
- 04
Present the room
Front of house is finished for low-light presentation — glass, floors, upholstery, detail.
- 05
Log and sign
Cycles are recorded and dated so the record is ready when an inspection arrives.
In detail
Restaurant Cleaning in practice
A plated dish being served in a restaurant dining room
A commercial kitchen preparation area in use
Enquiries
Request a Quote — Restaurant Cleaning
Tell us about the space and how often it needs attention. We will come back with a written scope and a price — no obligation.
- Phone
- +974 3370 0162
- Location
- Street 860, Zone 6, Building 19, Doha, Qatar
- Business hours
Saturday – Thursday 7:00 — 19:00
Friday On request