Menu For A Kitchen Redesign

Hotel and restaurant consultant Imtiaz Mistry of Mistry Associates explains the various stages of planning
and designing commercial kitchens

The kitchen consultant undertakes the re-designing of the kitchen and ancillary areas based on the type of menu being served and the brief provided by the client.

Preliminary layout
The first step would be preparing a preliminary layout plan, which indicates the placement, location, size of every kitchen and refrigeration equipment to be installed. This is then presented to the client for approval. While preparing the plan, the consultant must also consider whether it is possible to utilise the client’s existing equipment to the maximum.

Besides understanding the client’s requirements, a discussion of the layout plan with the F&B department and the chefs would also be desirable. Their inputs would add value at the preliminary layout stage.

Final layout
After the initial discussions, a final layout plan is prepared. Any kind of changes, amendments and alterations are incorporated at this stage, which is submitted to the client for final approval. After this stage the plans shall be treated as frozen.

After the final approval, the consultant prepares drawings for all the above mentioned areas, indicating the following requirements:

• Plumbing and drainage requirement
• Electrical points
• Exhaust and ventilation details
• Civil works details
• Gas pipeline

It is the duty of the kitchen consultant to explain to the client’s contractors, the necessary details for the execution of the above works.

Tender specifications
The consultant would at this stage draw up detailed specifications of each and every piece of equipment to be installed, including details of gauge, finish, materials to be used, etc. which shall be essential for the manufacturer of the equipment. This shall be used as a tender to call for quotations.

Evaluation of tenders
The consultant at this stage assists the client in evaluating all quotations received and negotiating with suppliers for the most competitive rates.

Tender award
A formal purchase order is given. The supplier gives the working drawing to the consultant after which a final go ahead is given for manufacutring.

After the approval of the tender, it is the duty of the consultant to visit the factory of the equipment supplier/ manufacturer to ensure the equipment is prepared to the consultant’s specifications and is supplied on time.

Installation
The consultant also needs to supervise the installation of all the equipment and have the same tested and commissioned in his presence. This is to confirm its adherence to his specifications and certify its adequate working. Any training or briefing in the operation and maintenance of special equipment shall be provided to the staff by the supplier’s representative in the presence of the consultant.

Certification of bills
After the equipment has been satisfactorily installed, commissioned and tested, the consultant needs to check and certify all supplier’s bills for payment from the client’s end. These are the various stages that go into the planning of a kitchen. It is a team work where the inputs of the clients and the actual operational staff is of vital significance.

(As told to Reema Sisodia)