Kitchen is a busy place and cross-traffic can really hamper the operation. There are certain factors that one needs to keep in mind while planning a kitchen. This is usually done by facility planning department which carefully plans the layout of the kitchens. Some hotels contract out these services but certain hotel chains, such as Oberoi Hotels and Resorts, have their own facility planning department which is responsible for planning and layout of all the kitchens.
RECEIVING ―> STORING ―> PROCESSING ―> COOKING ―> SERVING FIG : General workflow pattern in a kitchen. When we talk of designs of a kitchen, it would generally mean the overall planning of the space with regards to size and shape of the operations. Layout would mean the detailed arrangement of the floor of the kitchen and allocation of places for the kitchen equipment to be placed where the specific tasks would be carried out.
A well-planned layout is not only important for the smooth workflow in the kitchen but it also adds to the profitability of the entire operation. Smooth workflow will ensure timely pick up of food for a busy meal period thus creating happy guest and good timely pick up of food for a busy meal period thus creating happy guest and good reputation. Such an operation is also directly linked to the motivation and overall morale of the staff.
Pf Kitchen Design Notes
Well-planned kitchen operations would always follow a basic three-flow pattern, which would be back-front-back. All the raw materials are received at the kitchen (back of the operations) then processed and sent to the restaurant are received (front) for consumption. The leftover unstable food is brought back and disposed as garbage.
Receiving area is a place where the goods are received into the hotel. This place is not only used to receive raw food commodities, but also to offload all the supplies of the hotel. This area also restricts the entry of unauthorized personnel into hotel and is located near the rear entry of the hotel also known as staff entrance. Various jobs are carried out in the receiving area and this is one place in the hotel where all the supplies are received. From food commodities to engineering supplies, everything lands up at the receiving dock, where the items are checked as per specifications given to the supplies and recorded in various formats. Let us discuss some of the receiving procedures carried out at this place.
All ordering is done through the purchase department for proper control. All order sheets should be sent to the purchase department in the evening, at the time agreed by the kitchen and the receiving department. If any order is placed directly to the suppliers due to emergency, a mail should be sent to purchase stating the reason as well as the ordered quantity. The procedure of ordering through purchase ensures that the orders are placed to the suppliers in time and the receiving can be done as per the standards specified by the hotel. When the goods are received, they are entered into a format known as daily receiving report (DRR).
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Receiving personnel take charge of the receiving of vegetables, stacking, and cleaning of the receiving area. The receiving clerk receives the commodities as per the standard specifications agreed by the hotel and the vendor.
A standard purchase specification with photographs of the product should be made available to the receiving clerk to make the receiving more accurate.
Labels: Food Production Notes, Food Production Notes Semester 2, Hotel Management, Hotel Management Notes, IHM, IHM Notes, KITCHEN ORGANIZATION, KITCHEN ORGANIZATION & LAYOUT, Layout, UNIT 5A successful commercial kitchen layout is easy to use, meets the restaurant’s needs, and enables your service staff to deliver an amazing restaurant experience. Whether you’re building a restaurant from scratch, or have (literally) hit a wall with your current design and need to renovate.
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Now that you understand the components of a functional commercial kitchen, and have thought about elements such as safety and ergonomics, it’s time to start designing your restaurant’s kitchen. Take inspiration from these five popular commercial kitchen layouts.
The assembly line configuration consists of a central row or island that starts with food prep and ends with a completed item that is ready to be taken to be served.
This commercial kitchen layout facilitates the production of lots of the same type of dish over and over again. The assembly line works best with multiple cooks who are each responsible for one part of the food production process.
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The assembly line layout is best for fast food restaurants or restaurants with limited menus that have similar preparation styles, like pizza parlors or build-your-own bowl restaurants.
The island commercial kitchen layout starts with the ring layout and adds a central preparation or cooking station. For example, a kitchen may have storage units, washing stations, and food prep counters along its perimeter, and cooking equipment in its center.
The island setup is best for restaurants with ample kitchen space to ensure that the island doesn’t create an obstacle for the BOH team.
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The station layout creates separate zones for each type of activity that goes on in the kitchen or for each kind of dish that is prepared in it. For example, a restaurant could have a soup and salad station, meat station, frying station, and baking station.
The station commercial kitchen layout keeps the kitchen organized and allows different types of dishes to be prepared at the same time. This layout helps BOH staff divide and conquer. You can hire a specialized chef for each station rather than a line cook to create everything from start to finish.
This layout is best for restaurants with diverse menus and lots of staff. The station layout is suited for large operations like hotel restaurants, catering kitchens, or event space kitchens.
Which Kitchen Layout Is The Most Efficient?
Restaurants with small kitchens should avoid the station-based configuration as it doesn’t allow for multitasking. You’ll need ample space and staff to make this type of kitchen function smoothly.
In this commercial kitchen layout, all stations and equipment are on the perimeter of the kitchen. In a very tight space, kitchen equipment is placed along only parallel two walls.
If your kitchen is large enough to have a ring layout with empty space in the center, you can have multiple cooks in the kitchen and they can easily rotate to work multiple stations at once. In a very small space, like a food truck, the galley kitchen is the only option space allows.
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An open kitchen layout lets customers see the action that usually takes place behind the scenes. Any commercial kitchen layout can be turned into an open kitchen by taking down a wall.
To ensure guest safety, it’s best to keep hot cooking appliances as far away from customers as possible. A glass partition between the service area and guest seating is a smart choice to protect the food from unexpected sneezes or coughs.
The open kitchen is great for entertaining guests. An open kitchen is also a good opportunity to maximize a small space. You can create a chef’s table seating by placing bar stools in the kitchen.
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Open layout kitchens are typically seen at high-end restaurants or restaurants with small commercial spaces. Watching the cooks prepare dishes becomes an integral part of the dining experience.
Before designing a commercial kitchen space, it’s important to account for the needs that the kitchen must fulfill and the equipment associated with those needs. When you know what components need to fit into space from the beginning of the design process, you will be able to design your commercial kitchen layout more effectively.
Your restaurant’s kitchen will store a variety of items including cooking tools (utensils, pans, etc.), food (produce, meats, dry goods), and place settings (glasses, plates, linens).
Layout Of Commercial Kitchen (types, Drawing A Layout Of A Commercial Kitchen)
Your kitchen will need separate storage units for each of these needs, such as a refrigerator for perishable foods, a pantry for dry goods, and cupboards for place settings and tools.
A lot of cleaning goes on in a commercial kitchen to ensure the safety of the food that’s being served and the dishes that it’s being served on. We recommend creating separate washing stations for food and for dishes so that dirty dish suds never land on clean produce! Your washing stations will need commercial dishwashing machines, sinks, and drying racks to run smoothly.
A commercial kitchen may have several food preparation areas depending on what kind of food is on the menu. The food prep section of a restaurant’s kitchen consists of counter space, cutting tools, and storage containers.
Key Kitchen Design Notes (by An Engineer!)
Place food preparation zones near a refrigerator so that your BOH team can quickly and safely store raw ingredients until they’re ready to be used.
Unless your restaurant’s concept is raw foods, your kitchen will need quite a bit of cooking equipment to execute your menu. Most restaurants have gas range-oven combinations and commercial fryers, and some specialized cooking appliances. A kitchen display system makes it easy for BOH staff to keep up with incoming tickets.
A commercial kitchen’s service area is used for plating dishes and handing them off to servers to deliver to diners. A service area should have heat lamps to
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