How to achieve the most effective industrial kitchen management process is a problem that causes headaches for many restaurant, canteen, and hotel owners. If you're also wondering about this issue, let's explore it in detail with Asean High-Tech Kitchen in the following article.
The industrial kitchen management process plays a crucial role in helping you own a high-productivity, professional industrial kitchen system with easy profit control.
Effective and strict management of all stages, from raw materials input, preparation, cooking, food presentation, meal serving to cleaning, will help restaurant, hotel, and canteen owners promptly grasp the situation, operate smoothly, and minimize management risks.
To understand more about this issue, don't miss the extremely useful sharing from Asean High-Tech Kitchen in the following content.
Managing the Kitchen According to the "One-Way Processing System" Diagram
Any food service business today needs to establish a "One-Way Processing System" diagram. The purpose of this is to make the food processing process scientific, hygienic, and ensure food safety.
The industrial kitchen management process is based on the following complete one-way processing system:
- Receiving area
- Storage area
- Preliminary processing area
- Cooking area
- Serving area
- Dining area
- Dishwashing area
- Garbage collection area
Food Production Process at the Kitchen Counter
To ensure the freshness, quality of food, and food safety, the food production and processing process at the kitchen counter is always closed and meets food safety standards. This process is carried out in the following manner:
Goods receiving and quality inspection
Before receiving goods, food items need to be thoroughly checked for quantity and quality. You can apply the following steps:
Step 1: Check visually and observe the food through smell, color, and external appearance. Step 2: For fresh food such as meat, ensure it is fresh, alive, and shows no signs of spoilage. Step 3: Check vegetables to ensure they are fresh, not wilted or rotten. Step 4: Check spices and dry goods for expiration dates, origin, and signs of mold. Step 5: Make a report and return any substandard goods to the supplier.
Food preparation
Fresh food and goods for food processing, after being received into the warehouse, will be sorted, prepared, and stored according to the following process:
- For vegetables: Vegetables need to be peeled, trimmed, washed, and treated with an ozone machine to disinfect and remove harmful chemicals, ensuring food safety.
- For raw food: Wash, prepare, and store in the refrigerator at an appropriate temperature.
- For spices and dry goods: Upon receiving, check, sort, and store them in designated areas and locations in the warehouse.
Food storage
Prepared food needs to be placed in hot holding equipment to ensure the taste and quality of the dishes are not compromised.
At the designated time, the prepared food will be divided into meal portions.
Meal portioning and meal organization
The industrial kitchen management process must arrange food serving lines in a closed manner. It will be organized as follows:
- 15 minutes before mealtime, the kitchen staff will divide the meals into trays and arrange them in the designated location.
- The person in charge will check each meal portion, ensuring quality and quantity before the meals are transferred to the serving counters.
Food sample retention
Every day, the kitchen's medical staff will check the incoming food sources as well as the cooked food. Then, they will proceed to retain samples, which will be stored at an appropriate temperature of about 17 degrees Celsius for 24 hours under supervision and sealed by both parties.
Service quality control
Restaurants, hotels, and canteens need to establish their own standards and strictly check and control the service quality of the kitchen.
Inspections will be conducted regularly, periodically, and randomly based on the standards set beforehand.
What to note in the industrial kitchen management process?
In reality, the industrial kitchen management process needs to pay attention to two main factors: food management and personnel management. These are among the issues that determine the success of a kitchen.
Food management
- Design the industrial kitchen according to a one-way process.
- Equip with full industrial stainless steel kitchen equipment and utensils.
- Install ventilation, exhaust, electricity, and water systems.
- Review knowledge of food safety and hygiene to practice during the management process.
- Check food quality.
- Control the supply of food and goods.
- When receiving food, check if the quantity matches the delivery note to avoid shortages.
- Vegetables and food need to be washed and drained to ensure long-term storage and freshness.
- Use plastic wrap or other methods when storing in the refrigerator to avoid odor transfer.
- Do not leave food on the floor; it should be placed on high shelves or in industrial stainless steel cabinets.
- Conduct daily cleaning of the receiving, preparation, and storage areas.
- Regularly check expiration dates for timely disposal.
- Equip the kitchen with cabinets, shelves, and stainless steel appliances for storage.
Personnel management
- Clearly define tasks and responsibilities for each specific job.
- Always have coordination between the head chef, main chef, manager, warehouse keeper, and other kitchen staff.
- Train and guide staff to comply with the kitchen's regulations.
- Evaluate and check the work results of each position weekly.
- All staff need to be trained and tested on food safety and hygiene knowledge and undergo regular health checkups.
Above is the basic industrial kitchen management process for food service businesses in eateries, restaurants, industrial zones, hospitals, and schools... Hopefully, this article provides you with the most useful knowledge. If you are in need of building a standard industrial kitchen system, contact Asean High-Tech Kitchen immediately for further advice.
