WorkflowAn organised kitchen is designed to save time in the preparation of food. Commercial kitchens are often small, though are constructed in a way that each person has their own space and are able to work efficiently. This video highlights the work sequence of a commercial kitchen.
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The design of a kitchen is critical to the work flow. A poorly designed kitchen will have people running into each other, cluttering or utensils and people wasting time walking from one end of the kitchen to the other, looking for equipment. It is important that the kitchen is organised to maximise space and create an efficient workflow. One way to do this, is to create work stations. A kitchen may have many workstations depending on what type of food they are serving, though there are four key areas every commercial kitchen should have. The service areas are listed below, for each station look up the definition and what jobs are performed there, and write it in your workbook. |
A work sequence plan is a table that outlines which jobs are to be completed, how long they should take, and when they are to be completed by. On the right is an example of a work sequence plan for scrambled eggs on toast.
As you can see, the plan outlines each step and how long it will take to complete. This is a very simple version of what I would like you to create. I have included a more complex work plan for reference, and a template for you to use. Things to think about:
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