1. receiving area
  2. storage area
  3. preparation area
  4. cooking area
  5. auxiliary areas
  6. areas for administration and staff
  7. restroom areas

Receiving area is connected to the back yard of the restaurant and its back entrance. The size depends on the capacity of the kitchen and manner of delivery.
Storage area is divided into dry storage and storage for easily perishable goods.
  • Dry storage is located next to the main kitchen area. It must be dry, cold, dark and facing North. Food is kept in its original packaging, assorted on the shelves, in wooden crates or in closed closets.
  • Storage for easily perishable goods must be located close to the preparation area. The goods are kept in large refrigerators at low temperatures, 4-5 days the most. Meat, fish and vegetables can be kept in freezers for a longer period.
Preparation area – every large kitchen consists a separate room for meat preparation. It must be separate from the fish preparation area and be close to the cooking area. It must have all the necessary tools and appliances. Fruit and vegetables preparation area must also be properly equipped and separate from the other two.
Cooking area consists of the kitchen hot line, cold line, dessert line and breakfast line.
  1. Hot line is in the center, where a large number of hot entrees are prepared. It must be properly equipped.
  2. Cold line must be light and airy and is used for preparation of salads, cold soups, cold sauces, etc.
  3. Dessert line is intended for the preparation and plating of desserts.
  4. Breakfast line for the preparation of warm and cold beverages and simple meals.

Auxiliary areas

Auxiliary areas are a necessary part of the kitchen. They are the following:
  •  Wait station is located between the kitchen and dining room. It holds everything the waitstaff uses, silverware, glasses, coffee station, water, etc.
  • Dish-washing station for white dishes and glasses. Must be equipped properly and contain shelves for plates as well as large trash bins or a garbage disposal.
  • Dish washing station for dishes made out of steel, iron and aluminum, equipped with large sinks, tables and shelves.

Area for administration

Areas for administration and staff are the following:
  1. Chef’s office is located in the kitchen and has glass walls
  2. Administrator’s place is usually a large desk with a computer.
  3. Staff dining room where all employees rest and eat; it must be light and airy.
Restroom areas must be separate for men and women. Each restaurant must have a section for its employees, which includes a locker room and restrooms with showers.