How to design hotel kitchen?
You should plan a menu first. This will help give you an idea of which style of the kitchen would best fit your methods. The best way to design a kitchen is to think of what the employees will be creating. Utilize the area to place appropriate required types of equipment and machines.
Eg. Under the workstation, you can have fridges to hold the meats, cheeses, vegetables and condiments. Part of the workstation should be a bain-marie (double boiler) so that prepped makings are within easy reach.
My advice for you is to approach the best kitchen equipment supplier in your market and they will come out with a solution. You must have your chef along, to understand the machinery requirements for food production as per the menu.
If you plan/design your space, so that employees don’t have to run across the kitchen for things they need, they will be more alert for a longer period of time. Keeping needed ingredients close by also means that the cooks can get the finished product out of the kitchen quicker. The quicker the food goes out, the happier the customers — and the hotel may get repeat business just because of the efficiency of the kitchen and thanks to the tastiness of the food that appears before them.