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Improving the Work of the Kitchen Team: Some Important Tips!
01.08.2019

Improving the Work of the Kitchen Team: Some Important Tips!

If you properly structure the kitchen staff, you can increase the productivity and profit of the restaurant! Attracting professionals to your team and skillful organization of their activities is crucial in the management of public catering enterprises.

In the team, each member must occupy the right place. How to define it? Evaluate the experience, training, ideas of each team member, and you will determine the place he should take! We have prepared some simple tips for you. They will help you properly structure the staff in the kitchen of your restaurant!


Structure Your Kitchen Staff: Size, Define Roles & Organize Cross-Training!

First of all, identify the size of your team. To do this, do an analysis. Note that the labor force must be used rationally. Otherwise, you are waiting for huge financial costs! It is especially true for small restaurant kitchens where space is limited. If you carefully consider the layout, you can simplify this task, but the problem will not cease to be relevant. The ideal team consists of cooks, line cooks, forwarders, and dishwashers.

How many staff positions you have to hire depends on the size of the restaurant, type of cuisine, and service. It also matters what equipment you use! The use of high-quality and professional equipment (we are talking about combi steamers, shock chillers, and cooking sets) will be very useful in solving this problem!

For example, keep in mind that ergonomically designed appliances are easier to use and require less training time. It facilitates cross-training so more people can complete any given task. It provides flexibility for the entire kitchen and reduces the burden on individual staff members. Smart and connected kitchen appliances are multifunctional, and it also helps to solve several problems:

  • Ensure the right speed in the kitchen;
  • Ensuring the growth of learning productivity;
  • The kitchen team will be able to quickly adapt to different situations, including not very pleasant ones!

In addition, pay attention to what consumables you use in your kitchen. Easy-to-clean, safe and hygienic cooking utensils help reduce cooking time and keep the workplace clean and tidy.


Your Staff Must Be Stress Resistant!

Many research projects have proven that working in a commercial kitchen comes with many stressful situations! Keep this fact in mind when you decide how many units of staff should work in your restaurant kitchen. Organize your staff so that even during rush hour, you will not have to experience labor shortages. Proper planning of work processes and workspace, and a positive attitude of employees, will ensure your 100% success. Here are the qualities that every member of your team in the kitchen should have:

  • Tendency to order,
  • Good memory,
  • Willingness to learn
  • Stress resistance.

In addition, ergonomic appliances designed to create an integrated workspace will reduce the burden on kitchen staff! All team members will be able to interchange with each other. High-tech equipment will also help staff overcome routine problems and focus on more significant processes!


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