The perfect work organization in the kitchen

It can be found in many kitchens and is slowly but surely setting in. Particularly when the kitchen crew is a close-knit group and teamwork is part of the good tone, it is almost unstoppable. We are talking about the so-called flow.

In the catering industry, especially in hotel and restaurant kitchens, work can become exhausting and stressful from one moment to the next. If work processes don't work at peak times, things can quickly become hectic and the tone automatically becomes rougher. The quality of the food and the timing of the presentation often suffer from the lack of flow.

A well-coordinated team, perfect mise en place and a chef who knows how to swing the sceptre are the ingredients for an optimal workflow. The HOGASTJOB team will now tell you what other criteria are needed to optimize work organization in the kitchen!

Every chef loves their lists. Whether it's the hygiene list, the shift plan or the work organization: without checklists, nothing works in the hottest room in the restaurant business!

The checklists can also guarantee that sources of danger from objects lying around, damp floors or falling dishes are minimized. Compliance with the HCCP guidelines in company kitchens is also extremely important. With simple lists, where each completed point is marked with a tick, control and order are guaranteed!

This also applies to the delivery of food. A correct cold chain and the appropriate storage temperature are essential in a commercial kitchen. With a checklist, these processes can also be carried out correctly and the guidelines are easily adhered to.

Tip: Time management in the kitchen is one of the main components to ensure that everything arrives on the plate in no time at all. With tight timing, precise guidelines and an all-round view from the chef, nothing can really go wrong. This means that the steak ordered medium is still tender pink at the core, the vegetables are crisp and the potatoes are not overcooked.

Efficiency is the magic word in the country's kitchens. In commercial, restaurant and hotel kitchens, every work step and every position must be planned and staffed. Otherwise it can quickly happen that guests have to wait a little longer for their food. To prevent this from happening, there are different positions in the kitchens: from saucier to entrémetier, grade manager and pâtissier. Each of the chefs knows what their job is and prepares part of the menu.

Of course, the head chef has the upper hand and the leading sceptre, who also directs and organizes the kitchen brigade in the best possible way. He knows what machinery is needed to conjure up the extensive range of dishes on the menu. He also ensures that each station keeps to time and that there is harmonious interaction between the individual stations.

Good to know: In small and medium-sized companies, you will usually find a two-person kitchen team. In large kitchens, the number of chefs can quickly reach double figures, making organization all the more important.

This leads to the next point.

Chop, grate, wash, peel, and do whatever it takes! Every chef is responsible for their mise en place. Whether for starters, main courses or desserts: You can't cook masterfully during rush hour without prep work. Preparation is the be-all and end-all of a good kitchen crew. The individual chefs need to know where to find what is at their station, what ingredients they need and what can already be prepared.

Punctual food delivery and perfect work organization in the kitchen stand and fall with the mise en place, so to speak.

Working profitably and economically while remaining competitive is the top priority in the catering industry. With simple and efficient work organization, every kitchen crew can achieve this!

In addition to perfect work organization, a well-rested and fit kitchen brigade should not be underestimated.Find out how you can use the room hour effectively at !