Organising for a more efficient kitchen

Here’s how to scale back and use your kitchen to maximum effect, so you can look forward to cooking again!   

When it comes to maximising efficiency, where everything is located is essential. A well-planned kitchen harnesses the power of the work triangle — the area between your sink, oven, and fridge. Remove clutter and obstacles for easy access between them. That way, you can move with ease between the different work areas.

We tend to do this naturally, but it’s good to mention! Move your most-used and favourite items to the front of cupboards and draws for easy access. Whether that is your favourite breakfast cereal or your best bowl. 

An efficient kitchen is an organised kitchen. Use masking tape to label everything, especially items in the fridge. Dating items — on the packaging or the Tupperware it is stored in — will help you know when to use up leftovers. Colour coding your labels is optional but makes it oh-so aesthetically pleasing. 

This is especially good for small kitchens. Hanging up utensils and pans is not only a handy storage tip if you lack cupboard space. It makes grabbing the wooden spoon, whisk, or frying pan quicker when you are on a roll, cooking up a storm. 

You can’t work efficiently when the countertops are cluttered and messy. Declutter your kitchen! A good rule of thumb is if an appliance is used daily, it can be kept on the counter. If not, think about storing it out of the way. Making sure to keep your countertops sanitised using a good multi-purpose disinfectant such as Jeyes multi-purpose trigger spray. 

Do yourself a favour and keep your knives sharp. Not only does it allow you to work faster when preparing food, but it is actually safer. A sharp knife is more easily controlled — no skidding off a tomato skin. And, while you’re busily sharpening your knives, learn some knife skills. It makes preparing meals more efficient!

Start creating good habits. And while these aren’t kitchen organising tips per se, they will make you more efficient in the kitchen. 

1. Clean as you go. Don’t leave it all to the end. 
2. Create a scrap bowl. Fill it with peelings and organic matter as you chop, then throw it all at once into the compost bin. 
3. Mise en place. Just as you would prep a room before painting, prep before cooking. Getting ingredients ready, cutting, and pre-measuring are all things that will save you time.

Et voilà! By following these organisational ideas, you’ll be well on your way to having a kitchen that saves you time and energy rather than costing you. And, if you want to start small before doing a big reorganisation, you could always start by clearing out and the fridge and pantry.