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Hotel Kitchen Workflow Optimization

The document describes the workflow in a hotel kitchen. It outlines the current processes for ordering, receiving, storing, issuing, preparing, cooking, and serving food. The workflow could be improved by implementing a formal ordering system with records, minimizing distances traveled between sections, and considering factors like food type, portions, timing, and presentation when planning food service workflow.

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Ma Hdi Choudhury
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6K views2 pages

Hotel Kitchen Workflow Optimization

The document describes the workflow in a hotel kitchen. It outlines the current processes for ordering, receiving, storing, issuing, preparing, cooking, and serving food. The workflow could be improved by implementing a formal ordering system with records, minimizing distances traveled between sections, and considering factors like food type, portions, timing, and presentation when planning food service workflow.

Uploaded by

Ma Hdi Choudhury
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Effective workflow within a hotel kitchen.

Workflow is a term used to describe the tasks, procedural steps, organizations or people
involved, required input and output information, and tools needed for each step in a business
process.

Proper Workflow always aims to minimize the criss-crossing and back tracking between the
sections.

Effective workflow help in a prompt, effective, smooth production and service with the
minimum expenditure of worker time and energy. Reduces the time incurred in delays and
storage of materials in processing and serving. Ensuring workers and materials should travel
minimum distances.

Ordering

At present ordering is done by the head chef over the telephone. All the food items are ordered as
and when required the communication mishap leads to unnecessary chaos. As this method of
ordering involves no paperwork or use of any computer software, it states that there is no formal
records are maintained while ordering.

Receiving

Fresh food items are delivered three times a week as ordered by the head chef. All the receiving
is done y the store person with the help of a storekeeping assistant.

Storing

The Chisholm hotel is equipped with a small dry store facility a walk in chill room and a large
chest freezer. When the food items arrives at the Chisholm hotel it is stored in the conventional
fridges and frozen item is stored a chest freezer.

Issuing

All the food items are issued as and when required. There is one storekeeper full time and a
storekeeper assistant working part time. The store person does the issuing.

Preparation

All the mise-en-place and other preparations before actual cooking is done takes place in this
section and this section is connected with pot wash as every food preparation requires a constant
supply of clean kitchen equipments.
Cooking

At present The Chisholm hotel is operating on a cook-fresh method of food production. This
section is very well connected with the pot wash for the constant supply of clean kitchen
equipments and utensils. A proper system of waste removal is done from preparation and
cooking section to prevent any contamination of food.

Service of food

As soon as the food is prepared it is ready to be served. The food service is done immediately to
the customer.

Workflow planning consideration


Workflow planning for the service of meal would take into
consideration:

The type of food to be prepared and served

The number and size portions to be served

The time the food should be served

The method of service and the type of presentation

The location of the food service, e.g. restaurant, function service

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