by Vijaylakshmi 
Efficacy in the kitchen starts with the creation of production schedulesYoung people, in particular, have a very clear idea of what their workplace should offer them – a good work-life balance is a key word that is often heard. It is also worthwhile for companies to rethink, as happy employees are more productive, more loyal and less likely to take sick leave. Vishal Raman, managing director at RATIONAL India, has some tips on how modern cooking systems can help restaurateurs offer their staff a better work-life balance, giving them a competitive edge in the war for skilled workers. “The stereotype that a good work-life balance is impossible in the hospitality industry is outdated,” says Raman. “With the right planning, you can significantly improve the working conditions in the kitchen and even implement flexible working time models such as 4-day weeks, part-time or job sharing. You just have to rethink and use the possibilities of modern kitchen technology to optimise workflows.”It starts with the creation of production schedules. “Especially in industry catering, menus tend to repeat every few weeks. Preparing for this is very simple,” explains Vishal Raman. With the iCombi Pro, production schedules can be created directly on the cooking system or remotely via the ConnectedCooking digital kitchen management system: Simply drag and drop cooking programs onto the timeline in the iProduction Manager. The combi-steamer knows which foods can be produced together in the mixed load. The schedule is stored and called up on each production day, giving the cook an immediate overview of the entire daily plan. All they have to do is load the cooking cabinet and the combi-steamer automatically adjusts cooking times and temperatures. “This saves time and reduces the need for planning and coordination. This is especially helpful when one employee is present less frequently, or when two part-time employees share a full-time position,” says Vishal. Modern kitchen technology can help to optimise workflows.Another expert tip for a better work-life balance: “Spread tasks as evenly as possible throughout the week to avoid busy periods. For example, if there is a large crowd, the food service takes longer than usual and cannot be pre-cooked for the next day as planned, this causes stress or forces staff to work overtime. This can be avoided by pre-producing dishes at the right time.” One option is Finishing. In the iCombi Pro, food is pre-cooked, blast chilled and brought to consumption temperature just before serving. For protein-rich foods, Pravin Kathoke, national corporate chef recommends pasteurising: The pasteurisation kit is used to preserve food, store it for a period of time and serve it when needed. “Both processes reduce the workload of the employees and guarantee excellent results in terms of food quality and taste,” says Kathoke.What is more, the iCombi Pro continues to work even when the staff are on their well-earned day off. Low temperature cooking allows you to prepare large roasts or braised dishes, for example, overnight. Monitoring is done by the built-in intelligence that continuously adjusts the cooking climate to ensure a quality product is ready the next morning. If required, automatic cleaning can be run overnight, which Kathoke says has several advantages: “For the employees, it means one less thing to do at the end of their shift. And when they come into the kitchen in the morning, they can work straight away with a clean cooking system.” Modern cooking systems such as the iCombi Pro make it easier to plan kitchen processes, paving the way for flexible working models. Another plus point, according to Kathoke: “Smooth workflows and less stress in the kitchen also improve the atmosphere among colleagues – another reason for satisfied employees and a better work-life balance.” Further information on the iCombi Pro can be found at rational-online.com.
Published On Aug 1, 2024 at 11:00 AM IST
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