This only works to highlight the importance of creating an ergonomic, safe environment for your employees. In addition, due to the dynamic, sometimes unpredictable nature of the hospitality industry, chefs also have to go above and beyond to keep the kitchen running smoothly, with 12 hour days not unheard of. As safety is paramount in a kitchen, the ergonomics of a seamless line mean there is less hauling heavy cookware across the floor, thus reducing the risk of injury.Īccording to Open Universities Australia, a professional chef will work a staggering 44.3 hours on average each week, depending on the type and scale of the operation. While the atmosphere of a commercial kitchen is fairly far removed from that of an industrial factory, the concept of the assembly line is incredibly relevant in the often high-pressure environment of the restaurant industry.Ī cooking line creates a continuous workspace so that transferring pots and pans between units becomes a much easier task. Here’s how you can achieve seamless cooking line with a little help from Waldorf Bold. Are your chefs having to wait for someone to move out the way before they can get to their equipment? Is there a logical layout they can rely on?Īs a restaurant, cafe or catering company’s menu evolves, it is crucial that the layout of the kitchen is sympathetic to the processes required to create certain elements.
When a service becomes disjointed, it’s often worth taking a deeper look at the way your kitchen is set up. A well-designed kitchen means your staff have a smoother flow of service, and your customers receive their food in a timely manner, not to mention optimum condition. In a professional kitchen environment, efficiency is key.
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