Kitchen cabinets are the basic storage facilities for the back kitchen of catering. Reasonable classification and storage can significantly improve the efficiency of food access and tool homing.The design of traditional kitchen cabinets follows the principle of light weight and low weight, high inside and low outside. The top cabinet stores lightweight dry goods and spare tableware, the middle drawer stores commonly used kitchenware and small packages of spices, and the bottom heavy-duty drawer or pull basket places rice noodles, grain and oil.The height of the partitions in the cabinet is adjustable, and the space is freely divided according to the stock, so as to avoid the difficulty of picking up objects caused by excessive stacking.The identification system is a visual aid for classification and storage. The product name label is pasted on the inside of the cabinet door, so employees can know the internal items without opening the cabinet.

The principle of classification and storage is to shorten the search path and reduce repetitive actions.The chef needs to move a few steps every time he picks up an item during the peak period. If the cabinet is disordered, the wasted time accumulates amazingly.By placing high-frequency items from the waist to the height of the line of sight, and low-frequency items in the top cabinet or bottom cabinet, the labor intensity is significantly reduced.Special storage accessories such as knife plates, seasoning racks, pot lid racks, etc. are embedded in the cabinet, so that each tool has a fixed destination, and it becomes a natural habit to return when it is used up.In addition, the non-slip mats in the cabinet can prevent the utensils from sliding and colliding, reducing damage and noise.

The storage of kitchen cabinets is not a day's work, and it needs to be continuously organized and maintained.Enterprises should regularly organize an inventory of back kitchen items, remove expired ingredients and damaged appliances, and release the space occupied by invalid items.The onboarding training of new employees should include cabinet storage specifications to pass on standardized operations from generation to generation.Clean and tidy cabinets not only improve efficiency, but also reflect the rigorous and orderly management of the back kitchen.