HOTEL KITCHEN LAYOUT
| Main Sections | Sub – Sections 1 Stations |
| Hot-foods section | Sauce /Grill/Fry section |
| Hot-foods section | Roast section |
| Hot-foods section | Fish section |
| Hot-foods section | Soup station |
| Main Sections | Sub – Sections 1 Stations |
|---|---|
| Banquet section | Holding and Pick up section |
| Room Service kitchen | Grill station |
| Fry station | |
| Hot Range section |
What are the three areas of the kitchen?
4 rows · Mar 12, 2020 · Basically, the main kitchen is divided into the following sections: The hot sections (the main ...
What are the major spaces in a kitchen?
A simple and effective method for making an ergonomic and efficient kitchen is to divide it into five different areas: 1 – The cooking zone, 2 – The provisions zone, 3 – The washing area, 4 – The preparation area. 5 – The storage area.
What are the different parts of a hotel kitchen?
Jan 26, 2022 · A minimum passage aisle of 3’ (.91 m) must be maintained between the edge of the bar counter and nearby cabinetry. G-Shape Kitchens have overall widths that range from 13’-16’ (4-4.9 m) and depths from 12’-15’ (3.7-4.6 m). G-Shape Kitchens should be planned with an overall area of roughly 136 ft2 (12.6 m2).
What is the average size of a kitchen?
Nov 27, 2015 · The Storage section: This section of the kitchen is designed in two; the cold storage area and the dry storage area. The cold storage involves areas occupied by the freezers and the commercial refrigeration systems. The dry storage area is that section that the dry foods are stored also known as the shelving unit.
What are the sections of kitchen?
Basically, the main kitchen is divided into the following sections:The hot sections (the main cooking areas) Still rooms.The vegetable preparation area.The cold section.The pastry/ bakery section.The butchery section.The larder.Temporary kitchen.
Which kitchen is been divided into many sections?
central kitchenLogically and technically speaking, it is known as the central kitchen which has been divided into many sections and sub-sections. It covers a large area and has several sections like continental, oriental, Italian, Japanese, bakery, Indian section – with tandoor and halwai as a subsection – larder and so on.
What are the 5 areas of a catering kitchen?
The 5 components of a commercial kitchenStorage.washing station.Food preparation.Cooking station.Service area.13-Aug-2019
How many sections does a hotel have?
11 Departments In a Hotel.
What is a work section in kitchen?
□ Workstations using the same or similar equipment for related tasks. are grouped together into a work section. □ Good kitchen design maximizes the flow of goods and staff from. one area to the next and within each area itself. A workstation is a work area in the kitchen dedicated to a particular task.
What is cold section in kitchen?
“Garde Manger—Modern, large production kitchens refer to this area as the pantry section, cold kitchen, or garde manger. This is the area in the kitchen where all cold foods are prepared and stored. It can be as small as a one-person station or as large as a separate kitchen the size of half a football field.”10-Oct-2011
What are the 4 kitchen zones?
#1: Work space and prep zone. Allocate ample counter space for this zone. ... #2: Cook zone. Make sure you ventilate this zone well. ... #3: Wash and clean zone. Regular cleaning of this zone is essential. ... #4: Storage zone. Access your requirement and create adequate storage space. ... #5: Additional zone (Serve)29-May-2020
What are the key sections and its function within a commercial kitchen?
The 5 components of a commercial kitchenStorage.washing station.Food preparation.Cooking station.Service area.13-Aug-2019
What is the size of kitchen?
Standard kitchen size in India:– in india, standard size of kitchen should be 8 ft wide by 10 ft long represented as 8 ft × 10 ft (2.4 m × 3m), this is standard size of kitchen that allowing 2 people to working inside it, taking minimum 2 feet width for platform and clear distance of 6 feet for freely movement and ...
What are the 5 areas of room division?
the rooms division consists of the following departments: front office, reservations, housekeeping, concierge, guest services, security, and commu- nications.
What is kitchen in hotel called?
The main kitchen has further sub-sections such as Indian Kitchen, Continental Kitchen, South Indian Section, Tandoor. ... Pantry – Most of the orders from the pantry section, such as tea/coffee, sandwiches, salads, raitas, etc. are serviced. The pantry operates 24*7*365 days.25-Jul-2020
What is the size of a hotel kitchen?
Calculate your kitchen size Generally speaking, you'll need to ensure at least five square feet of kitchen space for every seat in the dining area, meaning that a hotel restaurant boasting a hundred seats should also have a kitchen of 500 square feet. The details may vary according to your specific needs.04-Dec-2017
What is the line in the kitchen?
The Kitchen Line. Last but certainly not least is the kitchen line, the area where the servers pick up their food, although “the line” sometimes refers to the line of stations in a kitchen. It's often manned by the expeditor — the individual who's responsible for sending dishes to the dining room looking great.
What is a station in a restaurant?
A station is a designated area where a certain type of food is prepared. Stations help keep a restaurant kitchen running smoothly. The number of stations in an establishment depends on the restaurant’s menu. One restaurant might have several stations with specialized equipment, while another might have just one or two areas ...
Who created the Brigade de Cuisine?
The mother of all brigade de cuisines might be the one that's credited with being the first, created by Chef Georges Auguste Escoffier in the later 1800s.
What is a sauté station?
A sauté station is typically equip ped with a multiple-burner gas range, sauté pans and tongs. It usually has its own prep area with all the cook’s necessary ingredients, as well as a cutting board, cooler, and seasonings.
What is a fryer?
The fryer — or fryolator as it's sometimes called — is for foods like chicken wings, onion rings, and French fries. A great deal of food that goes into a fryer is frozen, so most fry stations have their own freezers. Other necessary equipment includes fry baskets, tongs, and bowls for breading.
What is a garde manger?
Many modern kitchens include a garde manger position here as well. The garde manger, often a cook rather than a chef, creates salads as well as cold appetizers and might plate some desserts as well.
Do you need an oven for pizza?
And, of course, you'll need an oven . You can invest in a specialty pizza oven or use the ovens in your gas range. A large oven that can cook several pies at once is your best bet if pizza is the focal point of your restaurant and you plan on serving a lot.
What are the three major areas of the kitchen?
The first three spaces of the kitchen are considered major. They are: the cooking area, the washing area, and storage area for supplies. These are the areas of the kitchen that create the three sides of the activity triangle. (I will talk more about the activity triangle in a future post). The food preparation area is central to all activities ...
What is the food preparation area?
The food preparation area is central to all activities of the kitchen. The last area of the kitchen is the storage of the utensils and crockery. Each area corresponds to a particular activity. Each should be isolated at a specific time of preparing a meal: for the gathering of ingredients to the table service.
What is the best layout for a small kitchen?
A single row or one-wall kitchen is considered the most suitable layout for a small kitchen. All necessary equipment and storage can be found in this design although it is noted to be lacking in sufficient counter space. A kitchen cart with the top surface used as a butcher block can be an efficient addition.
What is a broken peninsula kitchen?
Broken Peninsula Kitchens are kitchen layouts that split cabinetry and fixtures along two parallel walls with one wall ending in an extended bar counter. Based on the G-Shape Kitchen, Broken Peninsula Kitchens remove kitchen equipment from the back wall for greater movement space or for passage.
What is kitchen layout?
In a kitchen layout, this is the area where food is prepared and it comprises the areas where the ovens, steamers, microwaves among other preparation equipment are installed. This section should be well spaced to prevent collision between the employees in the kitchen.
What is the most important part of a kitchen?
This is one of the most important sections in any kitchen layout. This part should have a three compartment sink that can be used for washing, rinsing and also for sanitizing. It also includes the area where the mops, dusters and cleaning materials and chemicals are placed. This area should also have a trash and waste area where the waste bins are put.
What is the dry storage area in a kitchen?
The dry storage area is that section that the dry foods are stored also known as the shelving unit. This kitchen section should enable stacking such that the boxes of food and other ingredients do not fall or even cause injuries.
Why is anatomy important in a restaurant?
Kitchen anatomy is the most crucial aspect of any restaurant and may be considered as the heart and soul of any restaurant. It dictates the working and the movement within the kitchen. Defining the different sections of the kitchen helps to increase the ease and productivity to the safety of the kitchen staff, when it pertains to food production.
What is a brigade kitchen?
Historically, large fine-dining kitchens modelled their structure on that of the army or navy where jobs were broken down into clearly defined and structured subdivisions – known as the brigade system. In cooking, these subdivisions are referred to as ‘stations’ run by a lead chef responsible for reporting back to the executive chef.
What is a pastry chef?
A Pâtissier or pastry chef prepares all sweet items including desserts for their restaurant. In smaller kitchens, they may also be tasked with producing pasta, bread and other baked goods. Some larger restaurants or specialty cake shops may also employ a separate decorator responsible for creating sophisticated embellishes for cakes such as chocolate carvings or complicated sugar work.
What is a Rotisseur station?
They will be tasked with cooking all red and white meat utilizing a variety of cooking methods. While the name ‘rotisseur’ suggests roasting is the primary one, this is not in fact true. A rotisseur will also grill but often braise meats too, using a quick sear to lock in flavor and then a long, slow roast either on the stove or in the oven.
What is a saucier?
As the name implies, a saucier is responsible for the creation of sauces. In some cuisines - such as French - the sauce is the star of the culinary show, bringing together often disparate elements and textures to imbue one harmonious flavor.
What is a saute pan?
Sauté pan: Coming in a variety of sizes, a sauté pan is quite shallow with a large, flat bottom and straight sides. The flat bottom ensures there is enough room for all the food to fit in one layer while sautéing, avoiding food over-crowding which leads to stewing and/or steaming.
What is the best knife for cutting meat?
A chef or Santoku knife – very versatile in creating anything from fine slices through to rough chops. A utility knife – similar to the above but more adept at producing even slices. A cleaver – for chopping large meat bones. A boning knife – essential for de-boning and butterflying.
What is an entremetier station?
The Entremetier Station (often includes a Legumier and Potager Station) Generally speaking, an entremetier is a vegetable chef responsible for the preparation of dishes that do not involve meat, fish or seafood. This includes egg-based dishes.
What is a kitchen porter?
Kitchen Porter. Kitchen porters assist with basic tasks in the kitchen, and are less likely to have had formal training. Their role typically involves introductory food preparation, such as peeling potatoes, and some cleaning duties.
What is a station chef?
Chef de Partie (Station Chef) This role is a vital part of the brigade system, but it’s split into many different roles. There is more than one chef de partie and each one is responsible for a different section of the kitchen. This makes kitchen operations much more productive and helps to coordinate large quantities of meals at busy times.
What are the roles of a chef de partie?
Specific chef de partie roles include the following: 1 Sauté Chef/Saucier (Sauce chef) – This chef is responsible for sautéing foods and creating sauces and gravies that accompany other dishes. They report directly to the head chef or sous chef. 2 Boucher (Butcher Chef) – They prepare meat and poultry before they are delivered to their respective stations. 3 Poissonnier (Fish Chef) – They prepare fish and seafood. In smaller kitchens, the boucher often takes on the role of the poisonnier. 4 Rotisseur (Roast Chef) – They are responsible for roast meats and appropriate sauces. 5 Friturier (Fry Chef) – This member of staff prepares, and specialises in, fried food items. 6 Grillardin (Grill Chef) – They are the king or queen of all things grilled. 7 Garde Manger (Pantry Chef) – This person is in charge of the preparation of cold dishes, such as salads. 8 Pattisier (Pastry Chef) – The master of all things pastry, baked goods, and desserts. 9 Chef de Tournant (Roundsman/Swing Cook/Relief Cook) – This person does not have a specific job, but rather fills in as and when needed at different stations. 10 Entremetier (Vegetable Chef) – They prepare vegetables, soups, starches, and eggs. In larger kitchens, this role may split into two: Potager, who is in charge of making soups, and Legumier, who is in charge of preparing any vegetables.
What is the role of an executive chef?
The Executive chef sits at the top of the kitchen hierarchy; their role is primarily managerial. Executive chefs tend to manage kitchens at multiple outlets and are not usually directly responsible for cooking.
What is a chef de cuisine?
Chef de Cuisine (Head Chef) ‘Head Chef’ is the translation for the French term ‘Chef de Cuisine’. The Head Chef will typically focus on managerial duties relating to the whole kitchen. For example, they supervise and manage staff, control costs and make purchases, and liaise with the restaurant manager and suppliers to create new menus.
What is a sous chef?
Sous Chef (Deputy Chef) The sous chef shares a lot of the same responsibilities as the head chef, however they are much more involved in the day-to-day operations in the kitchen. The sous chef also fills in for the head chef when they are not present.
What is an aboyeur?
Aboyeur (Waiter/Waitress) Waiters and waitresses work at the front of house and are customer-facing. They serve customers their dishes and anything else they order. If a customer has a problem with their food, it is the role of the waiter or waitress to report this to the kitchen.
