Cut, mix, serve, clean
Each prep line runs through the same four stations in order. Here is what each one holds and why it sits where it does.
Cut station
Set the first metre of the line
The cut station opens the prep line. We map a board, a clear knife reach and a trim bowl so chopping, peeling and portioning happen in one fixed spot instead of drifting across the counter.
Typical supplies: Cutting boards, Mixing bowls.
Mix station
Combine without crowding
The mix station keeps bowls, spoons and a wipe cloth grouped so combining, marinating and resting batches never collides with the cut zone. Bowl sizes are matched to how often you cook.
Typical supplies: Mixing bowls, Utensils, Measuring cups.
Serve station
Plate close to the table
The serve station sits at the end of the line nearest the table. Trays, plates and utensils are staged so finished food moves out cleanly while the rest of the line keeps running.
Typical supplies: Serving trays, Utensils.
Clean station
Reset for the next cook
The clean station closes the loop. Cloths, a tub and a brush are kept together so wipe-down and storage take a few minutes, leaving the counter ready for the next prep run.
Typical supplies: Kitchen cloths, Storage tubs, Storage containers.