Efficiency, productivity, timely delivery is required to run a catering kitchen effectively.
Effective use of manpower, material and equipment helps in completing the work efficiently and becomes a cost effective factor.
Here are few tips to run the kitchen effectively
It is very much essential to keep track of the material movement in the kitchen to make sure the materials are managed efficiently.
The ingredients that are to be used should be consistent and convenient for the dishes to be prepared as per the consistency in taste for various dishes.
Essential Equipment and utensils
It is important to have right kind of equipment and right size utensils and color coded chopping boards in the kitchen to work efficiently. This helps in being organized and delivering the food efficiently within time.
Hiring the right people with the right skills for the right job saves time and energy. They would be more efficient and productive. If the specific responsibilities are assigned as per the designation, each employee will feel responsible to perform according to the responsibility and the productivity also increases.
Initiative for staff rotation and scheduling also helps in the smooth flow of operations. The employees will know the job role they are performing and also of the role of others, this ensures proper work and life balance without being burdened.
Safety at Work
Kitchen is an accident prone area; it disrupts the work flow and lowers productivity. To ensure smooth kitchen operations required precautionary measures should be taken.