Restaurant Kitchen

The head chef and sous-chef spout tasks and call orders to the other chefs of the kitchen as meals are being sauteéd and fried and boiled. Dishes are being washed in the back and a creme bruleé is being torched on the counter by the rest of the desserts. Restaurant and canteen kitchens can be found in hotels, hospitals, educational and work place facilities, army barracks, and similar establishments. Professional kitchens are often equipped with gas stoves, as these allow cooks to regulate the heat more quickly and more finely than electrical stoves. Some special appliances are typical for professional kitchens, such as large installed deep fryers, steamers, or a bain-marie.