The organization in a kitchen is a fundamental part for the development of an efficient, dynamic and safe work. One of the most used methods to achieve maximum efficiency in production processes is based on a Japanese philosophy called KAIZEN. This methodology helps you reduce costs; eliminating from the production process everything that does not add value to the product and making the most of the experience and capacity of the personnel, actively integrating them.

If you decide to apply it, the Chef or head of the kitchen will be able to maximize resources, talent and human experience, as well as improve their ability to direct, control and evaluate the productivity of the team. Let's get started!  

1.Separate the unnecessary

Storage of utensils or electronic equipment in poor condition affects the organization of the kitchen. Anything that does not add value must be identified and removed from the workplace, in order to optimize the use of space and avoid accumulation of dirt. 

2.Place the necessary 

The second "s", establish a place for everything and these should be located in the kitchen according to use. It must be borne in mind that, at the end of the use of any utensil in the kitchen, people should return it to its place, as soon as possible.  

3.Remove dirt

The main points where dirt accumulates are identified and the necessary actions are carried out to avoid its repetition. Cleaning frequency is important, in this way the appearance of bugs or unwanted animals is avoided.

4.Signal anomalies

Elements are established that allow control the kitchen to detect irregular situations that affect the exercise and performance of people in their daily activity. Example: In the event that any utensil breaks, or does not work properly, we can indicate the damage through a small note that describes the possible solution. In this way, it will be easier to keep in mind the fault to correct it and avoid accidents, in addition to the stress of the work team at peak hours.

5.Keep improving 

The last “s” focuses on continuous improvement. This philosophy, like many others, requires consistency and perseverance to achieve positive results. Carrying out each of the “s” is relatively simple, however, this last 's' requires a little more dedication, effort and perseverance. There are several ways and methodologies that can help you increase productivity in your kitchen, reduce process times in food preparation and streamline your service; the important thing is that you stay informed, know, and apply the technique that suits you best.

If you found the information helpful, share it.