A Restaurant Kitchen

The kitchen, no matter the size, is considered as the command central of an eating place. It is the place your menu comes to being. It is where foodstuff is all set in readiness to be served. Therefore, walking into a restaurant kitchen, one may expect a typical one where there is a kitchen manager shouting out orders to the chefs, possibly huge fryers and grills, big ovens and maybe several stations where different types of foods are prepared. Whereas all these could be correct, a smooth running kitchen is more than the workforce and equipments set up inside it. To run a successful kitchen, the activities inside are broken down into smaller jobs arranged in such a manner that it will maximize the performance and effectiveness. The smaller jobs this paper will discuss are cleanups and food storage, food preparation, meal cooking and serving. 

It astonishes the large amount of cleaning and washing is needed in a kitchen. This includes the utensils, sinks, dishwashers, dish drainers and racks. This subdivision forms the opening of our list for the reason that there has to be clean dishes to prepare, cook and serve your foodstuff on. Dishwashers will quickly clean plates, while other utensils can be cleaned in the sinks and this enhances efficiency in the kitchen. For ease of the servers to hurriedly drop dirty dishes, and the chefs to access clean dishes without trouble, this segment of the kitchen is supposed to be positioned close to the kitchen entrance and next to the storage area. The storeroom can be divided into dry, cold and nonfoods storage. Consider not storing cleaning chemicals above dishes, foods, or food equipments in order to keep food away from contamination. The receiving part could also be located in this area to cut down the distance inventory has to pass through the eating place.

The food preparation area is normally located near the storeroom. This not only saves time the chefs use to pick clean dishes and plates to prepare the food on, but also keeps the kitchen organized. This part has different sinks for activities such as washing, cutting and mixing the produce. It also has equipments such as meat slicers, vegetable cutters, food packaging appliances and weighing scales. The area has a segment for slicing and grinding meat, cutting and mixing vegetables, making salads, and measure or weigh foods and categorize them into batches. From the preparation area these prepared foodstuffs are taken into the cooking area.

The main dishes are brought to life in the cooking area. Therefore, this segment ought to be located close to the service area at the front of the kitchen. Additionally, equipments such as microwave ovens, fryers and rice cookers are housed in the cooking area. The same way food preparation area is split into several divisions, the meal cooking area is also divided into minor parts such as frying, boiling and baking stations. Finished meals from the cooking area need to be quickly served to the customers. For this reason, the last section of the kitchen, the service area, needs to be located at the front.

In conclusion therefore, when it comes to restaurants, the excellence of food is directly impacted by what happens in the kitchen. There is no standard presentation of a kitchen. Nevertheless, the variety of tasks such as cleanliness in the kitchen and food preparation, and how they are organized will always reoccur for any successful kitchen. In addition, meal cooking and most importantly, serving also play a big part to how smooth the kitchen will run. 

Works citedMealey, Lorri. “Restaurant Kitchen Stations.” The Balance, 2017, www.thebalance.com/restaurant-kitchen-stations-2888868