Restaurant Kitchen

Dishwasher

The dishwashing job is physical labor. Boots and an apron, preferably waterproof, are the standard uniform. Dishwashers are the serfs of the restaurant world. But most experienced chefs and managers agree that they're among the most important people in the building. The most amazing food in the world will do you no good if you don't have a clean plate to put it on or a clean fork to eat it with.

Many cooks and chefs start out in the dish area. If they have the desire, dishwashers can move from dish to prep to line to sous chef. Promotion from within your organization is an ideal way to sell an employee on working in the dish area. Motivating someone to "bust suds" and dig his elbows deep in discarded food is tough. Promotion can be the carrot dangling out in front of the employee. If you're able to hang on to your dish guy and move him up the ranks, you and he will both have a great story to tell.

Prep cook

Prep is short for preparing, or making preparation. It's the root system of the kitchen. Your prep cooks are the unsung heroes of the kitchen, the ones who do the daily grunt work. Prep cooks touch every part of your menu and kitchen, whether they're cutting steaks off the side of beef; chopping lettuce; making soups, bulk sauces, frosting, or pizza dough; or wrapping and freezing compound butters. Prep cooks prepare your kitchen for the shift to come.

The Grill Station

The grill station consists of the grill, which can be a char broiler or a flattop, a cooler for grill items (chicken, beef, kebabs, ect…) tongs, grill brush and whatever house seasoning you use. The grill cook needs to have a good degree of experience. Like the sauté cook, the grill cook is cooking several dishes at once. He also needs to know how to properly cook beef to well, medium and rare temperatures.

The Fry Station

The fryer, or fryolator as it is sometimes called, is for fried foods, such as chicken wings, onion rings and French fries. Because a great deal of food that goes into a fryer is a frozen, most fry stations have their own freezer. Other equipment needed includes fry baskets, tongs, and bowls for breading. The fry station is a good entry level cooking position, ideal for someone just starting out in a restaurant kitchen.

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Pure C Restaurant Design by Lieven Musschoot

Here are present Charming Pure C Bar and Restaurant created by Lieven Musschoot. The Pure C bar and restaurant Build in Cadzand-Bad, The Netherlands. Here Some Pictures of Restaurant Design Check This

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Restaurant Kitchen Designs

Pizza Station

If pizza plays a prominent role on your menu than a pizza station is a good idea. A combo reach-in cooler with prep area is a good choice for a pizza station. And of course you will need an oven for cooking. You can invest in a specialty pizza oven or use the ovens in your gas range. Again, if you plan on serving a lot of pizza having a large oven that can cook several pies at once is your best bet. Besides an oven, a well stocked pizza station should have pizza screens for cooking and serving, a pizza paddle, pizza cutter and sheets of wax paper.

Other Kitchen Stations

Restaurants with enough space may have a salad station and/ or a dessert station. Or these might be incorporated into the wait station. A well stocked salad station includes a cooler for lettuce, vegetables, salad dressing and plates. A dessert station needs to have cooler for deserts and space for plates, desert forks and an area to assemble desserts.

The Kitchen Line

Last, buy certainly not lease is the kitchen line. The line is the area where the servers pick up their food. Sometimes “the line” refers to the line of stations in a kitchen. The line is often manned by the expeditor- the person who sends the dishes to the dining room looking great. The line should have garnish, plates, a spindle for order tickets and heating lamps, to keep waiting food hot.

View full post on Modern Furniture | Kitchen Design | Kitchen Designs Photos | Kitchen Decoration

Restaurant Kitchen Designs

Pizza Station

If pizza plays a prominent role on your menu than a pizza station is a good idea. A combo reach-in cooler with prep area is a good choice for a pizza station. And of course you will need an oven for cooking. You can invest in a specialty pizza oven or use the ovens in your gas range. Again, if you plan on serving a lot of pizza having a large oven that can cook several pies at once is your best bet. Besides an oven, a well stocked pizza station should have pizza screens for cooking and serving, a pizza paddle, pizza cutter and sheets of wax paper.

Other Kitchen Stations

Restaurants with enough space may have a salad station and/ or a dessert station. Or these might be incorporated into the wait station. A well stocked salad station includes a cooler for lettuce, vegetables, salad dressing and plates. A dessert station needs to have cooler for deserts and space for plates, desert forks and an area to assemble desserts.

The Kitchen Line

Last, buy certainly not lease is the kitchen line. The line is the area where the servers pick up their food. Sometimes “the line” refers to the line of stations in a kitchen. The line is often manned by the expeditor- the person who sends the dishes to the dining room looking great. The line should have garnish, plates, a spindle for order tickets and heating lamps, to keep waiting food hot.

View full post on Modern Furniture | Kitchen Design | Kitchen Designs Photos | Kitchen Decoration

Restaurant Kitchen

Dishwasher

The dishwashing job is physical labor. Boots and an apron, preferably waterproof, are the standard uniform. Dishwashers are the serfs of the restaurant world. But most experienced chefs and managers agree that they're among the most important people in the building. The most amazing food in the world will do you no good if you don't have a clean plate to put it on or a clean fork to eat it with.

Many cooks and chefs start out in the dish area. If they have the desire, dishwashers can move from dish to prep to line to sous chef. Promotion from within your organization is an ideal way to sell an employee on working in the dish area. Motivating someone to "bust suds" and dig his elbows deep in discarded food is tough. Promotion can be the carrot dangling out in front of the employee. If you're able to hang on to your dish guy and move him up the ranks, you and he will both have a great story to tell.

Prep cook

Prep is short for preparing, or making preparation. It's the root system of the kitchen. Your prep cooks are the unsung heroes of the kitchen, the ones who do the daily grunt work. Prep cooks touch every part of your menu and kitchen, whether they're cutting steaks off the side of beef; chopping lettuce; making soups, bulk sauces, frosting, or pizza dough; or wrapping and freezing compound butters. Prep cooks prepare your kitchen for the shift to come.

The Grill Station

The grill station consists of the grill, which can be a char broiler or a flattop, a cooler for grill items (chicken, beef, kebabs, ect…) tongs, grill brush and whatever house seasoning you use. The grill cook needs to have a good degree of experience. Like the sauté cook, the grill cook is cooking several dishes at once. He also needs to know how to properly cook beef to well, medium and rare temperatures.

The Fry Station

The fryer, or fryolator as it is sometimes called, is for fried foods, such as chicken wings, onion rings and French fries. Because a great deal of food that goes into a fryer is a frozen, most fry stations have their own freezer. Other equipment needed includes fry baskets, tongs, and bowls for breading. The fry station is a good entry level cooking position, ideal for someone just starting out in a restaurant kitchen.

View full post on Modern Furniture | Kitchen Design | Kitchen Designs Photos | Kitchen Decoration