How to Design Kitchen Stations by Zone (Grill, Sauté, Cold & Pass)

Station Setup for Indian Kitchens

Adapt Western station concepts to Indian cooking methods:

• Tandoor station: naan dough, marinades, skewers, tandoor tools, basting ghee, plating plates
• Curry station: pre-made gravies, spice boxes (masala dabba), tadka pans, serving bowls
• Tawa/Grill station: oils, marinades, spatulas, squeeze bottles, flat plates
• Fry station: batters, breadcrumbs, fryer baskets, draining racks, sauce containers
• Cold/Pass: garnishes, salads, raita, chutneys, final plating, order tickets

Mise en Place Checklist Per Station

Before every service, each station cook verifies: all ingredients prepped and within arm reach, all tools clean and functional, backup ingredients for top 5 selling items, station clean and sanitised, order ticket system working.

The pass station chef verifies all stations are set before opening. No service starts until all stations report ready.

Station Layout Follows Menu Structure

Organise DineCard menu categories to match your physical stations: Tandoor Specials, Curry House, From the Tawa, Sides & Breads. When customers browse by station category, kitchen workflow matches menu navigation.

This alignment reduces miscommunication between front-of-house and kitchen during orders.

Frequently Asked Questions