Restaurant DNA
Prep sequencing and station organisation
Order the prep by what takes longest and what must not wait, and organise space so the cook never crosses the kitchen mid-dish.
Sequencing prep
Professional prep lists run from longest-lead to shortest: stocks, braises and doughs first because they cook unattended; then sauces and bases; then cut vegetables; and last the delicate items (herbs, salads, fish) that degrade if prepped too early.
- Start anything that simmers or proves, then prep while it cooks
- Cut sturdy vegetables before delicate ones
- Wash and dry herbs early, but chop them late
- Prep raw meat and fish after vegetables, then clean down, to avoid cross-contamination
Stations
A kitchen is divided into stations (in the classic brigade system: sauce, fish, grill, garde manger for cold food, pastry). Each station has its own equipment, ingredients and cook. In Indian restaurants, a common split is tandoor, curry or gravy station, and a fry or tawa station.
Workflow and space
Ingredients flow one way: from storage, to prep, to cooking, to plating and out. Raw and cooked foods are kept apart, with separate boards and utensils. Everything a cook needs for their dishes is within one or two steps.
Bring it home
- Write a short timeline backwards from serving time when cooking several dishes.
- Set up a cold zone (raw meat, separate board) and a hot zone (hob, cooked food) in your kitchen.
- Stage serving plates and garnishes before you start the last, fast-cooked dish.
- Cook dishes that hold well (dals, curries, rice) first and fast dishes (fried snacks, stir-fries, rotis) last.
Related techniques
These lessons describe widely used professional practice. They are not any restaurant’s proprietary recipes or methods.