Post on 16-Jan-2016
THE COMMERCIAL KITCHEN
WORK STATION/WORK LINES
• “A good workflow helps you get the most work done with the least effort. Even small details, like an outlet where you need one, have a big effect.”
• Elaine Bell• Elaine Bell Catering
Co
WORKSTATIONS ANDWORK LINES
• WORKSTATION is a work area containing equipment and tools needed for accomplishing a specific set of culinary tasks.
• Fry station • Grill station
Work Sections and Work Lines
• Workstations are the building blocks of a kitchen.
• Workstations are combined into larger work
• Work lines are geometric arrangements of equipment
• Designed to fit the available space
• areas called work sections.
• To improve the efficiency of staff
• Determine how equipment, cooking, preparations and storage areas are placed
Five common arrangements of work lines
Straight lineL-shapeBack-to-BackU-shapeParallel or Face to Face
Work Lines
• Straight line is usually considered the most efficient work line
• Equipment is typically placed along a wall
• Back to back is very efficient
• Requires a large amount of space
• Often used in large restaurants
Work lines
• L-shaped uses a limited amount of space and provides a large amount of work space
• Work line is out of the line of traffic
• Work space will be divided into two work areas (examples; one for food preparation and the other for cooking; one for dish drop-off and the other for dishwashing
Work lines
• Parallel or Face to Face• Two work lines are arranged
face to face with one common work aisle
• Requires a large amount of space but is quite efficient
• Maximum of work surface• Can lead to traffic jams and
multiply workers’ steps, reducing efficiency in a larger kitchen
• Often used in dishwashing areas
Work Flow
• Work flow is the planned movement of food and kitchen staff as food is prepared
• Good work flow requires
• Planning• Timing • communication
Mise en place-to put in placeGathering all the raw materials required for your stationMaking sure you have all the equipment and tools required forYour culinary operation
Work flow
• Timing be aware of the role they play in making each diner’s experience a pleasant one
• Bring all diners’ food out at the same time
• Communication• Critically important• An individual who is in
charge of each workstation
• Always acknowledge an order from the chef, say “Yes Chef!”
• And repeat the order