1. THE COMMERCIAL KITCHEN

2. 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

3. WORKSTATIONS AND WORK LINES
WORKSTATION is a work area containing equipment and tools needed for accomplishing a specific set of culinary tasks.
Fry station
Grill station

4. 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

5. Five common arrangements of work lines
Straight line
L-shape
Back-to-Back
U-shape
Parallel or Face to Face

6. 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

7. 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

8. 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

9. Work Flow
Work flow is the planned movement of food and kitchen staff as food is prepared
Good work flow requires
Planning
Timing
communication

10. Mise en place-to put in place
Gathering all the raw materials required for your station
Making sure you have all the equipment and tools required for
Your culinary operation

11. Work flow Communication Critically important
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