KITCHEN ORGANIZATIONAL AND LAYOUT
GENERAL KITCHEN LAYOUT
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 the size and shape of the operations. The 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.
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 of as garbage.
