KITCHEN MANAGEMENT

KITCHEN BRIDGE
From the 14th century on, traveling armies had to be fed; cooks were selected from among the
ranks. During peace time, rulers set up tournaments to keep their warriors prepared for future
battles; the military cooks followed brigadier to castles and ultimately became the cooks to kings
and nobility, orchestrating huge and complicated meals and feasts for a group of people
accompanying an important person.
Trade guilds soon developed; these were carefully controlled monopolies for cooks that
ensured the membership steady employment. Expensive and exclusive, these guilds adopted
uniforms, rigid hierarchies, and systems of exhaustive apprenticeship. Until after the French
Revolution and the subsequent rise of restaurants, this kinds of cooks continued to work
exclusively for the aristocracy.
The classic double-breasted white jacket is vestigial -- it originated when chefs were
servants of the king and presumably might be called upon to serve in battle as well as in noble
households. By the 1820s, chefs were wearing uniforms purportedly based on those worn by
soldiers in the Turkish army. White eventually became the standard to emphasize cleanliness and
good sanitation.
There are numerous unsubstantiated legends about the origins of the chef's tall white
toque; one version attributes it to the tubular black hats worn by Greek Orthodox priests. Antonin
Carme, the 18th-century chef to Tallyrand and various Rothschilds, is also credited with
bringing the toque into the kitchen. Supposedly inspired by a woman's hat, he inserted a snappy
cardboard tube into his cap, and the style caught on. Traditional stiff, pleated toques are about 8
inches tall, but executive chefs wear them up to 12 inches. The story told in my culinary school
is that the extra-tall headgear enables subordinates in need of guidance to quickly spot the chef in
a crowded kitchen. (Of course, the women students circulated an alternate theory.)
Late in the 19th century, following a French army career, gifted chef Georges-Auguste
Escoffier developed the modern brigade system in London's Savoy Hotel. For maximum
efficiency, he organized the kitchen into a strict hierarchy of authority, responsibility, and
function. In the brigade, widely adopted by fine-dining establishments, the general is the
executive chef, or chef de cuisine, assisted by a sous chef. Subordinate are the chefs de partie,
each in charge of a production station and assisted by demi-chefs and commis (apprentices). The
number of station chefs can get exhaustive, including the saucier (sauces), poissionier (fish),
grillardin (grilled items), fritteurier (fried items), rotissier (roasts), garde manger (cold food),
patissier (pastries), and tournant (roundsman, station relief).
The kitchen brigade is working team of professionally trained cooks headed by an
Executive Chef. The various ranks and positions within the kitchen brigades are based on the
principles of a hierarchical set up. The functions of the professionals ranks may differ from
establishment to establishment. It is therefore rather difficult to define the duties according to the

ranks and positions. The ranks are given by merit based on skill, knowledge, reliability,
leadership, ability, experience, good conduct, initiative, academic education etc.
Kitchen department is the overall plan for every food service organization. Foodservice
organizations vary in terms of function and size and each must have its own organizational
structure. The purpose of kitchen organization is to assign or allocate tasks to staffs so that they
will perform efficiently and effectively. However, any foodservice organization, be it small or
large depends on the efficient running of its kitchen, because Kitchen is a heart of every
foodservice organization.
To give the utmost return, the kitchen with all the necessary departments must be wellplanned and the location of sections should be properly layout. The basic sections of typical
continental kitchen are Garde manger, Entremetier, Saucier are Patisserie. The system of
organization is generally referred to as Party System, where each party denotes a section
(partie in French) of kitchen work. The departmentalized with each section having clearly
defined areas of work. The purpose of creating specialized section is to make efficient use of
human resource and equipment by ensuring that the workload is evenly spread. In addition,
members of staff may become highly skilled by working in specialized sections.
KITCHEN PLANNING AND DESIGN
The kitchen is part of the overall plan of the F & B Department. A well-worked out concept of
the entire F & B area and its various departments is of vital importance to ensure smooth
interactions, an efficient work flow, optimum productivity and a conductive working
environment, Proper allocation of space in a logical manner is crucial, selecting the right type of
equipment, and sufficient lighting system etc.
Kitchen planning consideration
a)

Types and Size of Establishment

Fast food outlets hotels, restaurants, specialty restaurants, out door caterings, cafeterias.
b)

Types and Method of Customer Service

Self service, take away, table service (a la carte, table dhote, buffet)
c)

Types of Menu Offered/Extent of the Menu

Snack, full meal like Breakfast, Lunch, Dinner, Supper

Designs should include provision for:

receiving of incoming goods

adequate storage areas
sufficient preparation and service areas
facilities for washing and storing areas
cleanliness and hygiene to be maintained
good ventilation system
easy maintenance of walls and ceiling

non-slip floors for dining and kitchen

working diagrams for water and waste installation
proper drainage system
proper allocation of equipment
adequate working space
dishing out area

A well-planned kitchen should:

have a satisfactory working environment

enable maximum productivity
provide adequate facilities for staff
provide adequate storage facilities
minimize risk of cross-contamination
provide adequate hot and cold water supply
include a proper drainage system
sufficient lighting system
deny access to pests

Workflow
It is important that the kitchen is designed to enable a systematic work flow. An example of a
good work flow is one that:
Facilitates a minimum amount of time to be taken from preparation to finishing.
Enables a one directional flow of food from raw to cook.
Has its equipment so positioned to minimize walking?
Ergonomics
This is the study of work and its environment in order to achieve maximum productivity.
Results can only be attained if:

necessary tools and equipment are within reach

distances between work stations are shortened (spacious)
the work space is not too cramp
the environment is comfortable and safe to work in

KITCHEN DESIGN AND LAYOUT

Kitchen design and layout should cover: Receiving Areas, Storing Areas, Preparation Areas,
Finishing Areas and Dishing-out Areas

Types of Kitchen Management

Kitchen can be grouped in to four main types, reflecting various demands. The management
systems of kitchens followed as per their types.
Conventional Kitchen:
This is small type of kitchen, established for small table dhote and banquet kitchens that have
flexible standards for menus and portions, all departments are grouped together in blocks. Both
preparation and finishing are carried out in the same areas.
Combined Preparation and Finishing Kitchen
This type of kitchen practiced by medium sized establishment in which certain amount of
standardization of the menu is possible. The advantage of this system is that cooks may be
assigned to both sections preparation and finishing. In principle preparation and finishing are
separated into two blocks. Whether these blocks totally or partially separated depends on the type
of establishment. Each block should accommodate all types of menu items such as cold foods,
hot foods, and pastry.
Separate Preparation and Finishing Kitchen
This is preferred for large establishments. The preparation and finishing blocks (satellite
kitchens) are in separate rooms. Each satellite kitchen should consist of one room housing all the
departments necessary necessary for the dishes on the menu. Usually these have no large cooking
ranges. Instead, there are grill bars/griddles, microwave oven, convection ovens, bain-marie and
deep fryers.
Fast Food Kitchen
This type of kitchen is of interest to establishments that have no preparation kitchen and
purchase only convenience foods. Kitchen of this types requires refrigerated and dry storage
areas. A preparation section for convenience foods incorporating microwave and convection
ovens, deep fat fryer, griddle etc. The cold food and pastry section consists only of storage rooms
and equipment for refrigerating prepared foods.

Diagram of Conventional Kitchen

Control of Incoming Goods

Dry Storage

Storage
Refrigerat
ed

Frozen

Office
Vegetable

Pastry
Kitchen for Hot
Dishes

Garde
manger

and Fruit
Scullery

Restaurants

Banquet

Diagram of a Combined Preparation and Finishing Kitchen

Control of Incoming Goods

Dry Storage

Storage
Deep
frozen

Refrigerate
d

Preparation Peeling

Pre
chilling
room

Preparation Kitchen

Scullery

Pastry, Cold and Hot

Freezer
Preparation

Refrigerato
r
Refrigerato
r

Finishing Kitchen
Pastry, cold and hot

Freezer
Finishing

Banquet

Restaurant

Banquet

Diagram of a Separate Preparation and Finishing Kitchen

Control of Incoming Goods

Storage of
materials
Dry Storage

Deep
frozen

Refrigerate
d

Preparation Peeling

Preparation Kitchen

Short
term
chilling I

Scullery

Storage for
prepared foods

Short term
chilling II
Pastry, cold and hot both
Veg, non-veg

Short term
chilling III

Satellite

Satellite

II

Frozen

Satellite
III

Diagram of a Fast-food Kitchen

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Structural Design and Layout of Hotel Kitchen

Preparation Peeling

Scellery

Preparation Kitchen

Short term
chilling I

Pastry

Short term
chilling II

Short term
chilling III

Storage for
prepared food
cold

Cold

Hot

Frozen

Satellite Kitchen

Satellite Kitchen

Satellite Kitchen

II

III

Restaurant

Restaurant

Restaurant

II

III

WHILE PLANNING, DESIGN AND LAYOUT OF A KITCHEN THE FOLLOWING AREAS

SHPULD BE INCLUDED:
1. Larder operation Cold department
2. Kitchen stove operation Hot section
3. Pastry operation Sweet Department
4. Bakery section Breads/cakes
5. Preparation area Mise en place
6. Executive Chefs office
7. Cold room for meat Garde manger
8. Cold room for fish Garde manger
9. Cold room for vegetable and fruits Walking cooler
10. Cold room for dairy products Refrigeration
11. Still room/Pantry Coffee kitchen
12. Dish washing area Scullery
13. Dish washing area For china ware, cutlery and glasses
14. Kitchen staff room Rest room
15. Waste area Garbage disposal Empties
16. Goods receiving area
17. Bulk dry store
18. Bulk cold store
19. Day to Day store- Ingredients room
20. Equipment store
21. Food service counter
KITCHEN DESIGN AND LAYOUT MECHANISM
Kitchen must be designed so that they can be easily managed. Executives must have easy access
to the areas under their control and good visibility in the areas that have to be supervised. Large
operations should work on separate work floors or supporting sections should be housed in
different levels for reasons of efficiency and hygiene.

Product raw materials to finished product.

Human resources - how people move within the kitchen: for example, staffs working
dirty areas should not enter the areas of finished products.

Containers/ equipment/ tools/utensils should be separated for specific purpose.

Refuse refuse must be kept separated and should not pass into other areas.

Product flows
Each section should be subdivided into high-risk and contaminated sections. High-risk food is
that which, during processing, is likely to be easily contaminated. Contaminated food is that
which is contaminated on arrival before processing- for example, unprepared vegetables, raw
meat. Back-tracking or cross-over of materials and product must be avoided.

Work space
Approximately 15 square feet is required per staff for movement; too little space can cause staff
to work in close proximity to stoves, steamers, cutting blades, mixers, and so on, thus causing
accidents. A space of 4.5 feet from equipment is desirable, and passage must be of adequate size
to enable staff to move safely. The working area must be suitable lit, and ventilated with
extractor fans to move heat, fumes and smells.
Working sections
The size and style of the menu and the ability of the staff will determine the number of sections
and layout that is necessary. A straight-line layout would be suitable for a snack bar, while an
island layout would be more suitable for a hotel restaurant.
Access to ancillary areas
A good receiving area needs to be designed for easy receipt of supplies with nearby storage
facilities suitably sited for distribution of foods to preparation and production areas. Hygiene
must be considered so that kitchen equipment can be cleaned, and all used equipment from the
dining area can be cleared, cleaned and stored. Still room or pantry facilities may also be
required.
Equipment
The type amount and size of equipment will depend on type of menus being provided, not only
should the equipment be suitably sited but the working weight is very important to enable the
equipment to be used without excess fatigue. Kitchen equipment manufacturers and gas and
electricity suppliers can provide details of equipment relating to output and size.
Food Preparation Areas
Proper design and layout of the preparation area can make a major contribution to good food
hygiene. Staff generally responds to good working conditions by taking more of a pride in
themselves, in their work and in their working environment.
Adequate work space must be provided for each process and every effort must be made to
separate dirty and clean process. Vegetable preparation and wash-up areas should be separate
from the actual food preparation and service areas. The layout must ensure a continuous work
flow in one direction in order that cross-over of foods and any cross-contamination is avoided.
The staff should not hamper each other by having to cross each others paths more than is
absolutely necessary.
Designing and Layout of the Cooking Areas

Because raw materials enter the cooking section from the main preparation areas (vegetables,
meat, fish and dry goods) this section will be designed with a view to continuing the flow
movement through to the server.
Layout is not, however, just a question of equipment sitting and selection, much depends
on the type of management policy on use of prepared foods and the operating cycle. Clearly the
cooking section should contain no through traffic lanes. The layout should be planned so that raw
foodstuffs arrive at one point, are processed in the cooking section and then dispatched to the
server.
The cooking section should be designed with a view to making maximum use of the
available area and providing economy of effort in use. The following design and layout are
practiced for cooking setup:
Island groupings
In an island arrangement, equipment is placed back to back in the center of the cooking area.
There will need to be sufficient space to allow for this, including adequate gangways around the
equipment and space to place other items along the walls.
Wall sitting
An alternative arrangement involves sitting equipment along walls. This arrangement is possible
where travel distances are reduced, and normally occurs in smaller premises.
L- or U-shaped Layouts
L-or U-shaped arrangement create self- contained sections that discourage entry by nonauthorized staffs: they can promote efficient working, with distances reduced between work
centers.
Kitchen Environment

Space: approximately 15 square feet is required per person for working space, and height
10-11 feet. The office, Shop and Railway Premises Act 1963, stipulates 11.32 cubic
mitres per person, discounting height in excess of 10 feet (British Act).

Humidity: a humid atmosphere creates side effects such as food deterioration, infestation
risk, condensation on walls and slippery floors. Anything higher than 60 percent humidity
lowers productivity. Provision for the replacement of extracted air with fresh air is
essential.

Temperature: no higher than 20 26 C. is desirable for maximum working efficiency

and comfort, with 16 18 C. in preparation areas.

Noise: conversation should be possible within 13 feet.

Light: the minimum legal level in preparation areas is 20 lumens per square feet with up
to 38 lumens preferable in all areas.

Ventilation System
There three basic types of ventilation system.
1. Extract: this system only removes air, thereby creating a negative pressure in the space.
Outside air will come into the space wherever it can, usually through doorways, window
areas or specially prepared openings. It can be used to avoid contaminants spreading to
other areas, as a negative pressure is created within the space in which the system
operates.
2. Inlet: this system is concerned only with the supply of outside air. In this case, the space
is under positive pressure, with the air leaving through doorways or windows. This
system is used mostly in clean spaces, thus preventing contaminants coming in from
other areas. This system is suitable for storage and larder areas not for the cooking areas.
3. Combined: this balances the flow of air in and out the space.
Requirements of Ventilation for Kitchens

Air changes: this method involves specifying an air change rate throught the area.

Air velocity: this system involves knowing the size of the hood over the equipment and
allowing a certain velocity of air over the face area.

Air volume: the most usefull method is to allow a specific volume of air for each
particular piece of equipment.