Course Outline:
Module 1: Principles of Kitchen Efficiency

• Introduction to Lean and Kaizen principles in the kitchen

• The modern kitchen brigade: roles, responsibilities, and communication

• The science of "mise en place": organization as a philosophy

• Analyzing a typical service: from order to plate

Module 2: Kitchen Layout & Design

• The classic kitchen work triangles and zones (hot, cold, prep)

• Evaluating equipment placement for workflow efficiency

• Ergonomics and safety in kitchen design

• Workshop: Redesigning a problematic kitchen floor plan

Module 3: Process Mapping & Streamlining Prep

• Mapping prep workflows: identifying bottlenecks and waste

• Batch processing and production scheduling

• Standardizing recipes and prep lists for consistency and speed

• Implementing a "first in, first out" (FIFO) system

Module 4: Mastering the Service Period

• The expediters role: controlling the pass and communicating with FOH

• Effective communication systems during peak service

• Managing the flow of orders from multiple channels (dine-in, takeout, delivery)

• Simulation: Running a service with optimized communication protocols

Module 5: Continuous Improvement & Technology

• Implementing daily and weekly checklists for maintenance and organization

• Using technology to aid workflow: KDS, timers, and task management apps

• Leading post-service debriefs for continuous improvement

• Final Project: Analyze a case study kitchen and present an optimization plan