I am a Chef/kitchen Manager and I am very particular about how I run my kitchen, serving lines and grill lines; BOH is not visible to customers BUT serving lines, grill lines etc are.
I think things should be put away when you're finished using them exactly the way they are supposed to be put away. I think you should clean as you go and always, always keep a clean work area!
I expect dry storage to be put away the way it has been laid out, utensils to be put in the correct drawers….. You get me drift! It makes a more efficient work day when you're not running all over the place looking for something. I do also keep my spices alphabetized so that I can go straight to what I need when I need it.
I don't feel like this is overkill, but I have been told that it is.
I will post pictures of my kitchen and front of house and y'all can decide. Keep in mind that this kitchen has been cooked in for 3 YEARS! It was brand new and I have tried to keep it that way!
by Warm-Thing4486
36 Comments
Beautiful.
I feel like you got into an argument about this with someone and you’re now looking for more people to agree with you so you can show them “you’re right”.
Good for you and the corp. I personally hate control freaks.
I love it
a control freak would make better pics 😅 beautiful shiny and seemingly spotless kitchen, though, chef! 💐👏👍
I agree with you, but some of my coworkers get annoyed at my control freakishness 🤷♀️
I think it is much more efficient to work this way, and I have no clue why people would want to work at a chaotic, messy station or be running around looking for stuff because they can’t be bothered to put it away correctly.
No, a clean workstation and kitchen makes working much more smoother and easier. The kitchen should look like brand new at the end of the day.
I mean it doesn’t have to be a “control freak” type kitchen but yeah looks good.
As someone who’s worked in kitchens for 16 years it typically just takes a little precognitive labeling and organizing to do it right. Have high volume usage stuff in very dedicated areas and good spacing for visual ease.
I helped open a pretty massive brewery in Portland and kept my shit pristine.
Two weeks after I left, head GM shoots me a picture of charred and greasy ass flat tops, pizza oven, back walls AND VENTS. Followed by 6 simple words
Come back and kill them all.
If you lose one or two load bearing workers like that can be game over
No need to be a control freak, but keeping stations clean during and inbetween shifts is a must for a well running kitchen. Looks good!
Personally I love it. What kind of kitchen is this? (Trying to understand the bags of chips)
Ship Shape and Bristol Fashion ! Well done sir.
I’d much rather this than what I’m currently working under. I open, and in the morning I have to go on a 20 minute treasure hunt to find everything I need. It’s shocking to see where some things end up getting out away
Not a control freak just a professional with a bit of pride! looks phenomenal
It would be that clean if I opened up a new place and worked there by myself, can’t trust people to keep it in this condition, or ‘if you want something done right, gotta do it yourself’.
It’s not an issue on its own, but how you react and handle things related to this could be
Wow!
Is this a hospital cafeteria?
Your kitchen your rules…keeping it organized and clean should be the norm. Keep up the good work!
Nope. Control freaks suck to work for or with.
In this industry? Never met one.
Some may say control freak, I say necessary. When they spread their wings they’ll appreciate your passion.
Do you even use that kitchen? 🤣
I feel your pain, and agree with others. You’re doing a fantastic job keeping things neat, tidy, and organized. I’m sorry you feel like it makes you a control freak, that tells me you don’t get nearly enough support. Your integrity and perseverance really show!
Your 8×8s or 9×9s are looking a little low… bad sport ol chap. /s
Somebody straighten the Funyuns, dammit
Clean kitchen. Love it. Now control freak the focus. Lol😭
Gustavo Fring
It is a cafeteria at a nuclear plant.
Great looking setup, chef. Kudos.
No this is properly maintained.
Yoooooooo! I NEED more chefs like you in my life!
Almost every kitchen I’ve worked in I’ve played support roles and always look for ways to make things more efficient (including the alphabatized spices!) Everybody always loves the amount of work I put in as it makes their days easier, but almost nobody ever wants to do their part to keep things that way so I’m constantly resetting things I just did a few weeks or however long ago.
You’re crushing it!
Call it what you will, I think cleanliness & order like this is beautiful.
My personal kitchen at home is treated the same way, and my spices have been arranged alphabetically for as long as I can remember (I quickly do it at friends or vacation rentals too).
I would expect no less of a commercial kitchen.
Looks exceptionally clean. If you get a team that also likes this style of running a kitchen, more power to ya! Only thing I was thinking is, I hope this isn’t achieved with a lot of micro-managing, as micro managing is a slowly creeping poison for both a manager’s and the business’ health. But if you don’t, great job!
School district? Look very similar to the school district kitchens I used to run in Arizona. Love these set ups and those floors are easy to maintain
Show me you have a cleaning crew every night without telling me.
Thanks.