Restaurant Employees and the Restaurant Kitchen
Commercial kitchen design is no simple matter. It is so complex, in fact, that there are restaurant consultants that specialize in providing advice on how to build a restaurant in order to make the restaurant kitchen run as smoothly as possible during hours of operation. Commercial kitchen design starts at restaurant kitchen layout and ends at commercial kitchen appliances, with a myriad of details to be decided in the middle. Each different station should be equipped with its specific equipment to optimize efficiency. The layout must be conducive to smooth flow and delicious results. There is not one right way to plan a restaurant kitchen layout, but a few factors can be taken into consideration to begin the plans of how to build a restaurant.
The Dishwashing Stations
A few basic stations must be differentiated to make it most comfortable for restaurant employees to work in a restaurant kitchen. The dishwashing station is useful to cooks, barmen, and waiters. However, it is an in-between station that should not be in the center of the stress of the line. The ideal location for the dishwashing station is off to the side, with a window for waiters and barmen to place dirty dishes, and receive clean ones, and a storeroom for plates and other serving dishes, so cooks can have easy access for plating dishes.
The Cold Line
The salad, dessert, and prep stations may each be defined, or may be combined. In some businesses, restaurant employees can play the role of dessert chef, cold line cook, and prep cook all at once. For fresh and fragile ingredients, such as desserts, doughs, and vegetables, which are handled by such cooks, a cool environment with quick access to commercial kitchen appliances such as a refrigerator and salad station, are crucial in order to keep the food as sanitary and fresh as possible. The station should have a magnet strip for holding the many types of knives that may be necessary for tasks from cutting lettuce to fileting fish. Ideally, the cold line should be as far away from the hot line as possible.
The Hot Line
The hot line will need to be near the oven, gas range, grill, deep fryer, and any other commercial kitchen appliances that use heat. The hot line can be separated into components such as a grill station, frying station, and sautéing station, but smaller businesses tend to choose to combine these, having a few cooks cover the service.
Wrapping it all Up
In the center, ideally between the hot and cold lines, will be the expediting section. Here, final touches will be made to the dishes, such as garnishes and cleaning plate shoulders. An expeditor will ensure that the dishes are brought to the right tables, and are up to par. Having the expediting section in the center will make it fast and convenient for cooks from the hot line and the cold line to deliver the dishes, while eliminating the risk of them getting in each other’s’ ways. By having an organizing and preplanned structure for restaurant kitchen layout, business can make use of the full potential of the space available for the restaurant kitchen, and provide the most comfortable working environment possible for restaurant employees.