Storage
Organised dry and cold storage for ingredients and supplies.
Kitchen & Equipment
Kitchen & equipment
A functional kitchen is central to safe, consistent meal service — with clear zones for storage, prep, cooking, washing and hygiene.
Kitchen areas
Preparation
Clean prep surfaces for vegetables, pulses and daily mise en place.
Cooking
Commercial cooking capacity matched to centre headcount.
Washing & hygiene
Vessel washing, hand hygiene and food-safety routines.
Equipment documents
Equipment Requirements
Kitchen and centre equipment checklist.
Equipment Guide
Guidance for implementing centres.