Developing a Kitchen for Commercial Use

Developing a Kitchen for Commercial Use

When deciding the kind of commercial equipment and appliances to use in the kitchen, establishments like restaurants, canteens, and hotels take into account the dimensions of the space available to them. In most cases, a domestic kitchen would suffice, however a commercial kitchen will need a space that is much bigger.

Stationary Employment

The cuisine that is served in restaurants is determined by the amount and variety of food that is cooked at the various stations throughout the establishment. As a consequence of this, the work stations are often divided up into several sectors such as catering, baking, and grilling. At every workstation, there should be sufficient room and the appropriate tools in order to serve the meal that is being produced according to the menu. For instance, the workstation need to include all of the necessary raw ingredients for plating and anything else that the chef would want. Not only are the workstations used for cooking, but they should also be included into lessons taught by a master chef to his helpers so that they may learn how to cook. For this reason, some restaurants construct a commercial kitchen that includes a teaching kitchen in addition to the main cooking sections. These teaching kitchens are designed so that the head chef can monitor the efforts of the assistant chefs while they are preparing and plating the food.

Choosing the Appropriate Equipment

This is the most difficult of the tasks. Understanding the process to its very core is necessary before making any purchases for a commercial kitchen. A manufacturer of kitchen appliances may be recognized by the appliances they produce. We also need to be aware of the fact that the primary distinction between commercial and household appliances is that the former is not intended to be used for the preparation of meals on a commercial scale. Additionally, the domestic kitchen often needs new components. When producing large quantities of food, only commercial kitchen equipment should be utilized. Additionally, the commercial kitchen equipment that is used should adhere to stricter safety standards than those often found in domestic kitchen appliances, such as the installation of finger guards.

Kitchen Design

The design and layout of a private kitchen are not the same as those of a commercial kitchen. The layout of the kitchen in the bakery adheres to the safety precautions that are taken for the workers who are involved as well as the movement system that is used in the kitchen. This enables the chefs who are working to have free movement while they are working and to easily handle the equipment. A well-organized commercial kitchen plan is maintained by installing extra electric and natural gas outlets at each workstation. Additionally, a well-drain system is installed near sinks and places that provide water. The most crucial aspects are having many sinks for preparing meals, washing hands, and cleaning various types of utensils. It is necessary to pay careful consideration to refrigerators in order to keep goods at particular temperatures and numerous locations.

Taking Precautions for Your Safety

When it comes to hotel kitchen equipment suppliers in Hyderabad, safety is the factor that is prioritized the most and is given the most consideration. The first thing that springs to mind is probably venting. Rules regarding ventilation, which include the installation of exhaust fans above cooktops and fire suppression systems, as well as cushioned flooring near sinks and other sections of the kitchen where chefs stand for extended periods of time. In the same way that fire extinguishers are only sometimes used in private homes’ kitchens, hotels’ restaurants are equipped with either industrial extinguishers or fire-retardant systems that are built into the construction of the buildings itself.

The commercial kitchen is responsible for adhering to the health code for all of the food that they make as well as the storage procedures. In order to prevent disease and food contamination, the dishwashers need to be heated to a certain temperature, and the food has to be frozen for an adequate amount of time. In addition, rejection and disposal procedures will be included in this health code for commercial kitchens.

Kitchen Cabinet Remodeling:

The manner in which kitchens are treated in today’s society has led many people to see these rooms as guest accommodations in addition to living rooms. In the past, kitchens were designed with efficiency as their primary focus; however, they have since developed to become as pleasant and visually beautiful as they are functional, with the boundary between the two becoming more blurry.

Consequently, while kitchens may be among the simplest rooms to plan, design, or renovate, the many criteria that are placed on kitchens in today’s world might cause any designer to scratch his head more often. Wait a minute before you nibble on that pencil point. Just a few moments spent looking at the advice offered by a variety of interior designers should get your creative juices flowing quickly.

Elimination of the Old Methods of Modeling

It would seem that when people congregate in a community that is extremely closely knit, they would ultimately all have similar characteristics and preferences. It’s a good thing that people are beginning to get rid of their outdated western kitchen designs since European and Western concepts for kitchens are becoming antiquated and outdated. The eastern tradition has inspired a fresh and improved approach to the design of contemporary kitchens. It would seem that eastern designs are more considerate of available space when compared to the broader tastes of western design. And since the main nations in the east have long since adopted the contemporary urban lifestyle, the bulk of these designs are for kitchens that are well-thought-out, mindful of space, and seem sanitary.

The design of kitchens shouldn’t be limited to old ideas that have been done to death. Design techniques of the past made the kitchen far less evident to guests who were there. However, as the concept of hospitality and respect to guests expands to embrace a wider scope, more and more houses have started to receive guests from the kitchen. It seems that the traditional English practice of not providing kitchens for guests has been eliminated.

Floor Plans for Kitchen Remodeling provides visitors with a wealth of creative concepts for kitchen renovation floor plans to choose from. After looking over this website, it’s virtually a given that you’ll have a few ideas of your own, whether those ideas include a complicated U-bend or a more straightforward L-shaped floor plan for the kitchen remodeling project. It’s a bad that the majority of these designs aren’t geared specifically for those who have to make do with a little budget, however. Despite this, the kitchen layouts here are some of the most impressive I’ve ever seen.

Where Do You Rank in the Kitchen’s Hierarchy?

Fans of the Food Network are aware that some of their favorite celebrity chefs own and run their own restaurants, where they also serve as executive chefs, and you can be certain that these chefs run their kitchens with military precision, from themselves in the position of executive chef all the way down to the dishwashers and busboys. If one wishes to keep their employment in the culinary industry, they should not stray from the responsibilities that come with their position. These responsibilities may be learnt at culinary school or on the job. In very congested kitchens, maintaining the proper hierarchy is of the utmost importance in order to maintain order and ensure that customers continue to get their meals in a timely way.

Let’s take a look at those jobs in commercial enterprises that are well-run and properly adjusted. It is fittingly referred to as “The French Brigade system,” which the French chefs are credited with developing. This method is taught in all efficient kitchens and is followed by those working in them.

Executive Chef, also known as Group Chef

This is the person in charge, who is often accountable for the functioning of a number of different occupations, but who may do very little cooking on their own.

Head Chef (Chef de Cuisine)

In most cases, the head chef is in charge of the whole kitchen, from hiring and supervising workers to negotiating prices with vendors and coming up with new menu items; he or she acts similarly to the chief executive officer of a company, and relies on the assistance of the sous chef.

Second Chef, also known as the Sous Chef

It literally means “under chef” when translated, therefore it’s the title for the second in charge. In most cases, this position will be combined with that of the Head Chef; nevertheless, in smaller kitchens, there may not even be a Head Chef.

The Chef de Partie is also known as the Station Chef or the Line Chef.

Again, in bigger kitchens, there is a possibility that there are roles that specialize in the cuisine of the kitchen (see

This method eliminates the need for a single cook to prepare and assemble a variety of foods.

supervises the individuals who are referred to as “junior” and who are allocated to certain categories;

Apprentice or Commis Chef (in training)

A junior member of the staff who assists a chef de partie at a particular station in order to understand the ins and outs of that particular station. People who have just graduated from culinary school or who are currently enrolled in the program are often among these individuals;

Kitchen Porter (Kitchen Assistant)

Staff members who help out in the kitchen but are less likely to have formal training in cooking Basic food preparation, such as washing vegetables and peeling potatoes (although he still gets his own title); In the United States, these individuals are referred to as “peons,” and their role in the military is known as KP.

The dishwashing machine, often known as the Escuelerie, even has its own title.

This is the context in which the word “scullery maid” was first used; movies that take place in grand English houses are where we most often encounter it.

Okay, so now we are getting into the sub-categories of employees that only deal with one category or kind of food and are overseen by the Chef de Partie (often only found in really big kitchens or French restaurants with a high level of culinary precision):

The following is a list of examples of specific titles:

Butcher chef, sometimes known as a boucher, is in charge of preparing the meats and poultry (although this position is not required at a restaurant that serves only vegetarian fare);

The preparation of fish meals by a fish chef, also known as a poissonnier;

Do you believe that fast food restaurants employ more than one fry chef, also known as a friturier, who specializes in the production of fried food items?

The grill chef, also known as the grillardin, is the master of all things that need to be grilled (oh yeah, so if a steak or some fish has to be grilled, who really does this? I give it some thought;

Pantry chef, often known as garde manger, is the person in charge of cooking cold foods like as salads and patés (although not always in the pantry);

Now you’re talking: patissier, also known as a pastry chef. This individual is in charge of making all of the delicious treats;

The roast chef, also known as the rotisseur, is the maestro of meat roasters and the sauces that accompany them (so does this person compete with the meat man, or what?);

Someone who fills in wherever they are required, a Roundsman, also known as a chef de tournant, swing cook, or relief cook; it would appear that this someone would need to have a high level of expertise;

The position of sauté chef (also known as saucier or sauce chef) is frequently regarded as the most prestigious one within the brigade system. This is due to the fact that the sauté chef is the one responsible for creating the dish’s sauce or gravy; therefore, you should never aggravate this individual.

As the job title suggests, the vegetable chef (also known as the entremetier) is in charge of all vegetables as well as salads, soups, and starches. In particularly big kitchens, there may be more than one vegetable chef.

To cut to the chase, his method is unquestionably followed to the letter at upscale dining and lodging places, particularly in European countries. And it is also interesting to see how these viewpoints are played out on various television programs. On the other hand, it’s quite unlikely that the IHOP or restaurant down the street will execute this level of perfection. But one may never be too sure. Have a nice meal!

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