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

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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