Master-lists Kitchen

Guidance on Procuring Kitchen Utensils for a Hotel Project

1. Objective

Ensure the kitchen and related F&B production areas are equipped with the appropriate utensils for daily operations, food safety compliance, and menu-specific preparation techniques.

2. Scope Definition

✅ Included in OS&E Scope

Kitchen utensils typically include:

• Preparation Tools: Knives (chef, boning, paring), peelers, graters, mandolins, scoops
• Cooking Utensils: Whisks, ladles, spatulas, tongs, turners, pasta forks
• Measuring Tools: Measuring spoons, jugs, portion scoops, kitchen scales
• Cutting Boards: Colour-coded boards per HACCP standards
• Mixing Bowls & Containers: Stainless steel bowls, food-grade plastic bins
• Baking Tools: Rolling pins, dough scrapers, pastry brushes, baking mats
• Specialty Tools: Zesters, piping bags, ring moulds, tweezers
• Thermometers: Probe thermometers, infrared guns (as per food safety rules)
• Opening Tools: Can openers, corkscrews, bottle openers
• Cookware (pans, pots, trays)

🚫 Excluded from OS&E (Typically)

• Fixed equipment like ovens, combi steamers, salamanders (part of the kitchen equipment contract)

3. Planning Inputs Required

• Menus: Finalised or sample menus to determine special tool needs (e.g. sushi knives, waffle irons)
• Staffing: Preliminary kitchen org chart to define quantities by role/station
• Kitchen Layout: Final layout to align utensil supply by zone (hot line, pastry, cold prep, butchery, etc.)
• Operator Preferences: Brand/format preferences (e.g. forged knives, stainless vs. polycarbonate)

4. Stakeholders to Involve

• Executive Chef / Culinary Consultant: Signs off utensil list and confirms suitability
• F&B Director: Oversees alignment with service standards
• Procurement Team: Sources and negotiates supplier contracts
• Hotel Operator: May provide brand standards or template OS&E lists

5. Specification Considerations

6. Procurement Strategy

• Source from Hospitality-Grade Suppliers: Not consumer retail brands — ensure professional warranties and material specs.
• Consider Modular Kits: Some suppliers offer chef station sets or knife rolls by role.
• Allow for Spares: Build in approx. 10% spare stock for small items prone to loss or damage.

7. Logistics & Delivery

• Timing: Deliver utensils after kitchen equipment is installed, but before test cooking or pre-opening training begins.
• Storage: Ensure secure, clean BOH storage with labelled shelving or bins by category.
• Inventory Control: Each item type should be tracked on an OS&E master list with quantities and item codes for handover.

✅ Checklist Summary

• Final utensil list validated by Executive Chef
• Menu and kitchen zone layout considered
• Quantities matched to staffing plan and operational needs
• HACCP compliance and local food safety laws checked
• Brand and quality specifications approved
• Spares included (approx. 10%)
• Delivery aligned with kitchen readiness
• Documented in OS&E Master list for handover

Kitchen utensils  Scope Spec Notes

• Double check Kitchen Utensil and Stewarding OS&E lists with main kitchen contract to ensure that there are no double or nil counts – Crosscheck kitchen contract
• Buyer should confirm that all equipment is compatible with equipment in main kitchen contract and in trolley section, in particular dimensions – Crosscheck kitchen contract
• Speciality utensils lists eg Chinese Utensils to be prepared locally – Confirm with hotel
• It is important that appropriately sized trays, dish/glass washing trays, plate cassettes +trolleys are purchased – Check with supplier and kitchen contract
• Relevant sample of tray/china/glassware to be obtained by Buyer to confirm compatability – Check with supplier
• Operating equipment does not include hot or refrigerated trolleys for banquets – Check with hotel and kitchen contract

Stewarding

• Buyer to confirm that, where appropriate, equipment purchased is compatible with other related equipment – Confirm with Supplier and Kitchen Consultant
• Check cup /glass baskets are appropriate size – Confirm with Supplier and Kitchen Consultant
• Check plate covers, plate rings, cloches, plate dispensers – with plates. tray racks and tray trolleys with trays –