Smarter Kitchens: How to run an efficient kitchen
For Hawthorn locals, Whiplash is more than a sandwich shop – it’s an institution. Known for mouthwatering sangas and excellent coffee, the team has built a reputation for keeping things moving without compromising on flavour or consistency. Head Chef Will Steele knows a thing or two about running a busy kitchen efficiently.
“You’ve got to give up control,” Steele says. “You can’t be there for everything all the time. Trust your team and your processes, and teach people to do things the way you want them done.”
One of Steele’s key efficiency tips involves using MasterFoods™ Professional products. “They really cut down on prep time,” he explains. “Once the raw ingredients come in, they can be seasoned correctly with MasterFoods™ Professional products, and you’ll have a consistent product from Monday through Sunday.”
Another principle Steele swears by is taking advantage of quiet periods. “When it’s quiet, that’s the time to do as much prep as possible. Whether it’s chopping, mixing, restocking or cleaning, help your future self and your team by getting on top of the prep.” Steele and his team follow a weekly prep schedule on the kitchen wall, so everyone knows their task when they’re on shift and no step (or the batching of a key ingredient) gets missed. “Whatever day of the week it is, my team knows exactly what they’re prepping, and how much they’re prepping.”
But it’s more than just a schedule on a wall, “The key to a good prep schedule is keeping it as consistent as possible,” Steele explains. “This helps cut down on your team’s mental load while creating a routine ritual for them.” Not only that, Steele swears by consistency for stocktaking’s sake, making reordering and planning easier and more efficient all while minimising waste.
Keeping everything neat and in order is just as important: a tightly run sandwich station only hums when all pre-sliced ingredients are within reach and stored in their individual holders. In other words, it pays to keep a neat workstation – especially when things heat up on a Saturday morning.
By combining high-quality, ready-to-use ingredients with smart prep practices, the team ensures each menu item is consistent, efficient and always tasty. For kitchens of any size, Steele’s advice is simple: anticipate the busy moments, invest a little time in prep now, and your future self – and your busy team – will thank you.
