KITCHEN ORGANIZATION

The kitchen is organized according to size, type of food prepared and line of service. The
responsibilities and positions held within it differ from one establishment to another, since its
design and activities are different from one to the other.
Good organization in the kitchen makes work easier. Three factors determine the planning and
organization of a kitchen:
• Type of establishment
• Establishment size
• Type of food and what type of client it will be aimed at
Basically there are the following types of kitchens:
• Industrial canteens • Canteens for schools, hospitals, nursing homes
• Hotels and restaurants • Catering (meal supply)
• Prepared food • Fast food
These types of establishments can only respond to the requirements when they meet the
following conditions:
• Kitchens should be located near the living room that is used as a dining room.
• They must be equipped with all the equipment and utensils necessary to prepare the dishes.
• There must be work policies so that each employee carries out the work assigned to them, the
merchandise is controlled until the final production of the dishes.
• The facilities must respond to the provisions determined by the Ministry of Health and the
Ministry of Labor.
The clientele is what determines what type of food, times, prices and kind of service is offered. For
example, restaurants that serve lunch and dinner save on the cost of breakfast, but a Gran
Turismo or four-star hotel does not. A hotel or tourist restaurant depends on the weather
conditions that limit their offer and require self-service due to the large number of people they
serve.
Therefore, when planning a kitchen they must work in teams. The architect and the head chef
must obtain adequate advice on designs from specialized people to achieve the best results and
not make subsequent changes that will mean extra expenses. Everything must be thought out and
harmonized rationally.
The following should be included in kitchen planning:
• Warehouse • Bathrooms for employees and clients
• Staff dining room • Freezing and refrigeration chambers
• Pot washing area • Cold kitchen with sufficient refrigeration
• Preparation area • Main kitchen with all necessary equipment
• Garbage chamber • Control for receiving goods
• Butcher shop • Warehouse for restaurant-banquet equipment
• Pastry shop • Dishwasher area
• Offices
Types of Cuisine
The type of clientele, the location of the establishment, the type of menu, type and size of the
establishment and the type of service will help us decide what type of cuisine to choose.
Conventional Cuisine Food production and finishing are done in the same place. The production
and finishing kitchen are combined. Production and completion are done “separately”. The kitchen
with separate production and finishing despite the separate premises, due to its modern facilities,
allows us to serve many customers in a short time.
Fast food
Fast food The facilities are planned for efficient production using finished and semi-finished
products to sell at economical prices. Almost only part-shift personnel are employed, they are
armed to serve a large number of clients who do not demand much quality.
View Kitchen Everything is prepared in view of the customer
Experimental Kitchen These are research and experimental kitchens. They are used in food
industries; We work to improve the conservation and refinement of products, we do not produce
them for sale.
Cookware
A wide variety of models are found on the market. The material and size adapt to the most used
cooking methods. They are manufactured with the following materials:

Stainless Steel (it is the most used material, the most solid and does not rust)
Advantages Disadvantages
• It is resistant to acids and calcareous foods
• Its usage time is longer
• Does not retain odors or flavors
• It is very durable • It is heavy, especially in large pots
• Does not transmit heat optimally
• Cleans with detergent, degreaser and brushes
Aluminum
Advantages Disadvantages
• Does not rust
• It is a good heat transmitter
• It is light
• It is cheap
• It is ideal for cooking with gas • It is very soft metal
• Does not resist acids
• White sauces or soups turn greenish if they are beaten or stirred.
• Handles and handles break easily
• It is cleaned with detergent and brushes, not with fiber because it wears it out a lot.
Copper
Advantages Disadvantages
• Does not rust
• Transmits heat very well
• It regulates the heat very well and there is less danger of food sticking to the bottom • It turns
greenish if not used frequently
• A lot of time is spent cleaning
• The cost to renew the interior part of the zinc is high
• Destroys vitamin C in foods
• Cleans with special liquids and vinegar, salt and flour
The Kitchen Team
The menu will determine the kitchen equipment needed, but we can mention a list of equipment
and utensils, without mentioning quantities as it depends on the size of the kitchen and the menu.
Cookware
Chaira Chef's knife
Jigger Boning Knife
Conical saucepans Paring knives
Butcher's ax Bread or ham knife
Corkscrew 26 cm stainless steel pans.
Large Chinese colander 30 cm stainless steel pans.
Small Chinese colander Colander with wooden handle
Pepper mill Porcelain gratin dish
Meat mallet Medium 10 liter pudding containers.
20 liter pudding containers. Steel Meat Flattener
Boules stainless steel vegetable drainers
Aluminum pans Stainless steel beaters
Brushes Stainless steel cylindrical inserts
Parisen Inserts sixths, fourths, thirds, halves, wholes
Smooth cutters Industrial small blenders
Curly Cutters Plastic Food Spatulas
Mahogany salad bowls 5 liter industrial blender.
Wooden spoons Aluminum holder and vitafilm holder and gram scale
Handle Piece Flipping Spatulas
Duyas set Manual pasta machine
Smooth spoons Perforated spoons
Skimmers 6 oz. Ladles.
Plastic Mandolin Graters
Lemon squeezer can opener
Measuring cups Measuring spoons
Poultry scissors Potato peelers
Garlic Flattener Meat Tongs
cake scoops
Cooking equipment
Kilo scale Containers for storing food
Small fryer Polyethylene chopping boards
Espresso machine Special bags for freezing and storing food
Small griddle Electric meat grinder – small
Salamander Manual or automatic percolator
Stoves Stoves with oven and 6 burners
Extractors Gas grill with mineral charcoal
Stainless steel bain-marie microwave oven
Large refrigerator Small and medium refrigerators
Cold table Hanger for pots and pans
Work tables Triple bowl for washing pots
Clay oven for bread Triple basin for washing dishes
2 liter glass bowls. Work table with drawers
Vegetable boxes Scrapers for griddle
Plastic spice racks Kitchen air girl blender
Kitchen thermometers Confectionery thermometer
Medium freezers

The Kitchen Brigade

Depending on the type of Restaurant or Company, there may be larger brigades than others, but it
will be the chef, based on his menus or Restaurant specialty, who will distribute and distribute the
work of his team to achieve optimal performance and the best performance of each and every
one. of chefs in their specific area.
The bigger and more famous a Restaurant or Hotel is, the more staff it needs to serve its
customers well. In the kitchen or dining room, the task of these specialized brigades is to satisfy
the clientele.
The organization of a team of these characteristics is very strict and those in charge of managing
the personnel assume the responsibilities and the work areas are clearly delimited. So in the
kitchen the team works together to deliver impeccable dishes to the Restaurant brigade, which
does everything possible to make the customer feel comfortable.
Chef:
He is responsible for the entire operation of the kitchen and distributes purchases, tasks, creates
menus, calculates and supervises purchases, directs and supervises the preparation of dishes,
observes the presentation of dishes to ensure that every detail is according to the expected
quality. He standardizes his recipes, plans and creates new dishes, and constantly trains his staff.
Collaborate with the Food and Beverage Director with whom you agree to change menus. You
must be up to date on gastronomic news and trends to be able to adapt your offer. He is also
responsible for other areas related to the kitchen, without forgetting hygiene, and represents the
kitchen to the client.
Kitchen Sous Chef:
Receives instructions from the chef and communicates them to other chefs with different
positions. Its function is to coordinate the individual work of each chef with that of the rest. He
represents the chef in his absence, although he often also takes on some of his responsibilities. In
addition, you must master all the cook positions.
Grill Chef:
He is in charge of grilling and frying.
Fish Chef:
In large restaurants it specializes exclusively in the preparation of fish and seafood dishes.

Entremetier:
It is in charge of soups, vegetable dishes, cereals and cheeses, including whole-grain cuisine.
Garde-Manger:
Responsible for cold dishes, entrees or salads, cold buffets, dressings and in some places, your
responsibility includes portioning meats. He must be an excellent decorator.
Shift cover or Tournant:
He is the wild card of cooks, he always goes to the position where a hand is needed, he covers
breaks, vacations, disabilities, illnesses, etc.
Pastry chef:
Make desserts and other sweets, the culmination of meals. He often also prepares bread and
different doughs.
Baker or Boulanger:
In hotels it is very common to find bakers who prepare fresh bread for breakfasts and different
kinds of bread for meals and banquets every day.
In addition to these basic positions, others can be incorporated into the kitchen brigade, such as
the Garde chef who is in charge of preparing the Mise en Place and dishes outside of hours and
service.
Apprentice:
On the one hand, they receive training accompanied by theory and on the other, they carry out
cleaning and simple preparation tasks.
Dishwasher:
Washes and cares for vessels, kitchen utensils, floors and storage chambers. They are asked to
collaborate in simple preparations.
Sausage Chef:
He is responsible for preparing all the hot sauces that are on the menu. But above all, its
operation is in meats and in kitchens with few staff, also in fish. Of all the cook positions, this is the
most important and respected.

Chef de Partie – Chef de Partie:

He is responsible for a chef's position, that is, for a defined area of the kitchen, specialized in the
preparation of certain dishes. In lesser positions he must be content with the designation of demi-
chef.
Chef:
In the organization of a kitchen, behind this generalized name, hides a clearly defined job position
that indicates that said person works independently and is responsible for their position.
Junior Cook or Kitchen Assistant:
He is someone who has left school and who works under the cook's orders following his
instructions. Helps in the preparation of garnishes and their assembly, as well as the decoration of
the dish. You are also responsible for cleaning the area and the utensils used.
Most hotels have a butcher who is responsible for cutting, portioning and assorting the different
cuts of meat, poultry and seafood on the menu.
In large places there is a majority or cook for staff food.
AAA TOURIST QUALITY RESTAURANT ORGANIZATION CHART
General manager
(1) (2)
Administrative Manager Operations Manager
(1)
Administrative manager
Chief Accountant of Cashiers Chief of
Shopping Warehouse
Helper Helper
Shopping Warehouse
(2)
COO
(3. 4)
Head of Kitchen Head of Dining Room
(3)
Chef
Salsero Cook Kitchen Commander Pastry Chef Butcher
Hot-Cold Baker Dishwasher
Dishwasher Helper
kitchen
(4)
Headwaiter
Bartender Captain of Waiters
Hostess
Somelier
Waiters
Waiter's Helper
Garrotero
Note: Some luxury restaurants have a sommelier and hostess. The sommelier is in charge of
providing the customer with all the information related to the wines and liquors, filling the order
and serving them. The hostess is in charge of receiving the client and assigning them a table; as
well as attend to customer reservations

According to the type of management, large restaurants at the executive level present the
following characteristics.
Furniture and kitchen equipment for a restaurant

Kitchen equipment :
Planks.
Stove.
Grills.
Ovens.
Salamanders (to gratin).

Ideally, they should be made of stainless steel since their maintenance is more economical in the
long term due to their durability.
Refrigerators and freezers : Two of each are recommended.
Kitchen washing air : It is used to ensure that kitchens are well ventilated and for optimal food
preservation.
Air conditioning for the living room : It is divided into two parts: ducts and compressors. The
complete installation can cost from $100 thousand pesos, but if your premises are open or with
large windows for ventilation, and the kitchen is also very isolated from the dining room, it is not
necessary to invest in this equipment.
Cube and frappé ice making machines : The price and size depends on the production capacity
required, they cost approximately $25, but if you are not able to purchase it, you can get an ice
supplier.
Dishwashing machine : The price starts at $90 thousand pesos. The equipment to be acquired will
depend on the No. of diners that the restaurant will have, as well as the type of food and the times
in which the menu will be served. This expense can be deferred by hiring one or two people who
are dedicated to washing dishes.
Earthenware, glass and cutlery : their number will depend on the type of menu and service. To
calculate the amount of china, plates of all kinds and cups, as well as glassware, the capacity to
receive diners must be multiplied by 1.5. The resulting quantity is a reference to the basic
equipment that must be in service.
For cutlery, the No. is multiplied. of eaters for 2.
If you have a bar: each type of glass has a value of 2.5, which will be multiplied by the number of
customers that can be served completely.
The principle of 'forward march', the logical sequence of kitchen work
08-07-2014
The principle of 'forward march' refers to a logical and reasoned sequence of kitchen work
operations, from a hygienic and sanitary point of view, and that goes from the reception of raw
materials, through the processing of the until final consumption on the plate. Elementary issues
that are worth refreshing from time to time to ensure the safety of the foods that come out of a
professional kitchen.

As a general rule, in the kitchen there should be defined more 'dirty' work areas (for example, the
areas for receiving raw materials and merchandise) and other 'cleaner' ones (for example, the
preparation or final conservation area of meals).

The concept of 'dirty' or 'clean' for an area does not refer to the hygiene used during
manipulations and operations (it should always be as high as possible), but to the microbial
contamination of the different elements that make up those work areas. For example, all fresh raw
materials (meats, vegetables, fish, eggs, etc.) have, in a completely natural way, a high microbial
load (including pathogenic microbes), as do containers and packaging. On the contrary, cooked
foods have normally been decontaminated by heat treatment and should not be recontaminated
with microbes, as they would be a 'fertilized field' for their multiplication.

Food, staff, utensils and waste should comply, as far as possible, with the principle of forward
march, that is, during work in the kitchen, they should always go from 'dirtier' work areas. towards
'cleaner' work areas, avoiding setbacks, crossings or overtaking.

Generally, the food reception and storage areas (the dirtiest) precede the conditioning or
preparation area, although they must be next to each other and with easy access between the
two. Located in the central area, the production area (hot or cold) will receive the products from
the preparation area and in turn pass them to the service and distribution areas.

In a food manufacturing company, the food circuit begins with its reception in the unloading area
and ends with its consumption in the dining room. It is the main circuit, on which hygiene in
production revolves and there should be no crossings, returns or overtaking (although in practice
some exceptions may be accepted). The other circuits (waste, materials, personnel...) depend on
it.

For example, a roast chicken should not return to the preparation or conditioning area, even if it
were exclusive for working with meat raw materials. It would be a very serious error, the result of
an operation of moving back from a cleaner area to a dirtier one.

The staff, for their part, when they arrive at their workplace from their homes, the street, etc.,
come with a significant microbial load from these 'dirty' environments. Therefore, workers should
decontaminate themselves to the extent possible before entering work areas, through correct
hygiene practices and changing street clothes for suitably clean work clothes. It is also important
to avoid crossings here, such as street clothes and work clothes coming into contact, sharing
lockers, for example. For the same reason, work clothes must be exclusive and must not be
exposed to unwanted contamination. Another way to avoid incense crossings between people is
the existence of toilets exclusively for staff and not accessible to the public.
The waste generated, as well as dirty utensils, must always move towards their destinations
(containers or washing areas respectively) without the possibility of contamination of the meals
that are being produced in the work areas. Specifically, the waste circuit must be physically
separated from any other and prevent any type of contact with the rest of the circuits.

SETUP - Definition - Meaning

Series of operations carried out to adjust an engine to its optimal operating conditions; Such
operations affect carburetion, ignition and timing adjustment.
A particularly successful tuning is only possible on the test bench, since with this system it is
possible to control, in addition to the maximum power supplied, the distribution of the torque
throughout the range of use and choose the values or arrangements with greater regularity of
operation.
In practice, given the impossibility of having ideal ignition timing, timing and carburetion at all
speeds, engine tuning is obtained as a compromise between achieving maximum power maximum
and its supply as regular as possible.
Especially, in engines built in large series, the tuning is never perfect, both due to the differences
between the various propulsion groups, and due to the fact that it is determined to guarantee
good operation despite regulation variations. that occur over time. For all these reasons, optimal
tuning is only achieved through careful particular adjustments.
In common language, tuning not only applies to the engine and operations aimed at achieving
good synchronization and optimal performance, but also to all those works carried out to achieve
the proper functioning of the vehicle. In particular, in the sports sector the expression refers to the
regulations and modifications made to various parts of the vehicle (ailerons, suspensions , brakes,
tires, etc.) to achieve operation adapted to the characteristics of the route and the needs of the
driver.