LIKE CLOCKWORK
Six chefs reveal their secrets for maximising efficiency in the kitchen
Efficiency is the backbone of any successful kitchen. Whether it’s a bustling buffet restaurant, a high-end wedding venue or a small neighbourhood bistro, the key to smooth service lies in organisation, precision and teamwork. When every second counts, chefs need to balance speed with quality, ensuring that each dish that leaves the pass is both perfectly executed and – crucially – right on time.
From streamlining prep work to staff training, the best chefs know that a well-run kitchen isn’t just about skill, it’s about strategy. Clear station setups, orchestrated delivery times and seamless collaboration can make the difference between chaos and control. Plus, with rising food costs and increasing customer expectations, optimising efficiency isn’t just a bonus – it’s an absolute necessity.
But what are the tricks of the trade that keep top kitchens running smoothly? We spoke to six chefs who revealed their go-to methods for maximising productivity without sacrificing creativity. From time-saving tips to the golden rules of service, they share the insider secrets that keep their teams ahead of the game.
ADAM SIMMONDS
Chef Patron
Voyage With Adam Simmonds
“The layout of a kitchen is fundamental to ensuring smooth and efficient service. Poor design creates unnecessary obstacles, making it difficult for the team to work effectively and ultimately impacting the quality of service delivered to customers.
To optimise a kitchen’s functionality, focus on a layout that allows for a natural workflow. A well-structured kitchen should be ‘mise en place’ (everything in its place) heavy and service light, meaning most of the preparation is done in a controlled manner before service begins. This ensures consistency, as ingredients are prepped, tasted and checked by the chef or sous-chef in advance. By minimising last-minute tasks during service, the kitchen can operate more efficiently, allowing for a seamless dining experience.”
SHAMA RAHMAN
Head Chef
My Nawaab, Manchester
“At My Nawaab, I’ve found that meticulous planning and preparation are the cornerstones of our kitchen efficiency. We maintain rigorous schedules for equipment testing and maintenance to help us prevent unexpected breakdowns during our peak service times. Our delivery schedule is also carefully coordinated to guarantee our fresh ingredients arrive precisely when needed, reducing storage requirements while maintaining quality and ensuring the highest standards.
I believe staff competency is perhaps our most valuable asset. Every team member is trained across multiple stations and we’ve been able to create a flexible workforce that can adapt to the changing demands of the kitchen.
By planning and preparing, we ensure our 400-seating buffet runs smoothly each day and it has completely transformed our external catering capabilities too, allowing us to execute our offerings on a much larger scale.”
mynawaab.com
TOM HEYWOOD
Chef-Owener
Pignut, Helmsley
“Mise en place’ really is the key to speeding up efficiency. Everything works better when things like trays, spoons, and bowls are all where they need to be as it requires less thinking time and quicker actions. It becomes a sort of muscle memory and you spend less time searching for something that should already be in its place.
Also, working in a tidy way speeds up efficiency a lot. I was always told if you work on a bench with lots of things on it, then you waste time looking at everything you don’t need rather than what you do need.”
restaurantpignut.co.uk
CHEF KO
Executive Chef
Chaophraya
“A well-designed and organised kitchen allows for a smoother and more enjoyable cooking experience. It’s key to arrange the space so that essentials like knives, cutting boards, and spices are always within close proximity. Also, investing in quality utensils and reliable equipment can significantly reduce the prep time, while prepping ingredients in advance keeps the process efficient.
In terms of planning menus, opt for dishes that have versatile ingredients to minimise waste and allow for a streamlined process.
When considering tools, a digital kitchen scale is invaluable for precise measurements when setting up the space and, most importantly, following the golden rule: clean as you go! A tidy kitchen will lead to a less chaotic environment, which will ultimately help chefs to maximise kitchen efficiency and boost productivity.”
chaophraya.co.uk
STEPHEN ANDREWS
Chef-Owner
Fish & Forest, York
“Due to the size of our small kitchen, we have a philosophy of maximising what we do with every ingredient, as we don’t have the space for lots of stock. It makes us think outside the box. For example, we have a venison and carrot dish with carrots done in four different ways: roasted smoked carrot; a carrot top chimichurri; raw carrot ribbons soaked in orange juice; and a carrot purée – which features the tops and the bottoms of carrots. This all helps in terms of streamlining prep, minimising waste and maximising our stock efficiency, too.
We cook everything fresh, so we can’t cut corners – a little secret is when we warm up a sauce, we add it to a flask, so we don’t have to heat it in a pan every time. This helps speed up service.”
fishandforestrestaurant.com
JAKE MANN
Head Chef
Davenport House, Shropshire
“Time is critical in a professional kitchen, and over time I’ve developed strategies to boost efficiency. The key is creating a kitchen layout that supports smooth workflow. In my kitchen, workbenches are centrally located, with combi ovens on one side and cooking equipment like induction hobs, planchas and fryers on the opposite side.
Using sharp knives and the appropriate tools for each task is vital for effective prep work. I ensure my team has the right equipment for both safety and efficiency. I also prioritise the ‘clean as you go’ method, which keeps me prepared for the next task. An organised kitchen reduces stress and allows the team to stay focused.
By emphasising organisation, providing the right tools, managing time and keeping clean, I help my team perform at their best.”
davenporthouse.co.uk
