The kitchen is designed to standard as a one-way kitchen, with 6 main zones and supporting areas, including:

1. Ingredient reception area:

 When fresh foods such as vegetables, meats, fish, bones, etc., are delivered to the kitchen, the quantity and quality of the ingredients are checked. The receptionist uses equipment such as scales, stainless steel racks, etc., in the food reception area (receiving area).

2. Food preparation and washing area:

After receiving ingredients for the kitchen, an essential process is the preliminary cleaning and classification of various vegetables, fruits, fish, and meats, before washing them thoroughly before sending them to the cooking area.

3. Food preparation area:

The types of dishes will be cooked in this area. The necessary equipment includes cooking stoves, industrial rice cookers, ... In this area, it must be ensured that the kitchen space is always well-ventilated and hygienic

4. Serving area: 

After cooking, the food is transferred to the serving area, where it is plated and served to guests.

5. Washing and sanitation area:

 After eating, dishes are taken to the washing area to be cleaned and dried.

6. Supporting areas:

 Including: Food storage (dry storage, cold storage, wet storage, refrigerated storage). Labor protection area. Changing rooms, hand washing area, and toilets.