MÌLÍKÌ Private Club Kitchen Refurbishment Design in Lagos

Food service behind an intimate cultural venue

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MÌLÍKÌ describes itself as a private lounge in Victoria Island for patrons and their guests, with a programme of cultural events. The collected photographs show its warm lighting, books and art displays. The kitchen brief needs to support food service while staff move between preparation and the guest areas.

The January refurbishment brief describes an approximately 40 m² kitchen and planning demand of around 50 diners on weekdays and 100 at weekends. These are briefing estimates. They establish a busier service scenario to review with the menu and staffing plan.

The later drawing shown here is titled “Proposed ATATA Kitchen @MILIKI” and depicts a different arrangement from the January existing-layout reference. The earlier area and ceiling figures are not assigned to this proposed plan. The project is presented as design work, with no completed-installation claim.

MÌLÍKÌ · official club introduction

A cooking wall, a preparation island and direct cold-room access

The proposed GRACE layout places the range and oven, fryer, lava-rock grill and combi oven along one cooking wall. A refrigerated preparation counter and supporting stands occupy the central working area. Benches, paired sink tables and a freezer sit opposite, with the cold room connected at the right-hand side.

Read the plan together with the equipment doors and access routes. The freezer, preparation-counter doors and cold-room door all need usable opening space. Food release, staff passing positions and the return of used serviceware should be agreed before the layout is signed off.

Match the cooking line to the menu’s working methods

The project menu references include grilled poultry, pan-fried fish, sliders, fried sides and warm desserts. Those methods explain the need for distinct cooking and finishing positions. They also give the chef a practical sequence for testing the proposed line.

Pan cooking and grilling

Use the range for pan work and sauce finishing, with a separate grill position for suitable menu items. Check pan sizes, simultaneous orders and plating space so finished dishes can leave without occupying the raw preparation surface.

Frying and replenishment

Give the fryer a landing surface for baskets and finished portions. Plan ingredient replenishment, oil handling and cleaning around the service period. Keep hot-oil work clear of sink splash and passing staff.

Oven work and dessert finishing

The proposed plan includes a combi oven. Confirm its cooking programmes, pan format, supply type, water and drain connections. Establish which desserts are made on site and which arrive prepared before allocating baking and finishing capacity.

Give chilled preparation and wash-up their own working positions

The brief describes weekly purchasing for dry goods, meat and core ingredients, with fresh produce and some items purchased daily. Bulk stock and the ingredients needed during service therefore need different storage and replenishment arrangements.

Replenish the working counter

Use the cold room and upright storage for the agreed stockholding plan. Bring service quantities to the refrigerated preparation counter in suitable containers. Check ingredient separation, usable shelves and the clear space needed to open doors.

Assign each sink and return position

The proposed plan labels paired sink tables and a separate large single sink. Confirm their duties with the chef: ingredient washing, utensil washing and other tasks need an agreed arrangement, with handwashing provision and clean drying space coordinated separately.

Resolve headroom, extraction and utilities before fabrication

The earlier existing-layout reference marks 2680 mm headroom at the cooking end and 2200 mm in a lower area. Those dimensions belong to that reference. Measure the proposed installation positions and coordinate overhead services before approving hood, duct and equipment heights.

Equipment references from the refurbishment schedule

The January equipment schedule names the four models below. Their current catalogue records provide the dimensions and specifications used here. The later proposed plan uses generic equipment labels, so final models and quantities must be reconciled with the approved drawing before procurement.

Gas range with oven

GR-901

GR-901 is listed at 800 × 900 × 920 mm overall, with a 27 kW catalogue gas input. Check the required pan work and oven duty, fuel configuration and connection position against the final cooking-line arrangement.

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Gas lava-rock grill

GR-902

GR-902 measures 800 × 900 × 920 mm overall and lists a 13 kW input. Coordinate it with the intended grilled dishes, adjacent landing space, gas supply and extraction. Its model reference does not establish an installed quantity.

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Gas fryer with cabinet

GR-H03G

GR-H03G has a 400 × 900 × 920 mm overall envelope and a 14 kW catalogue input. Review basket handling, hot-oil draining, cleaning and safe access alongside the surrounding appliances and work surfaces.

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Three-door refrigerated work counter

GR-GN3100TN

The SS304 catalogue version of GR-GN3100TN provides 400 L of storage in a 1795 × 700 × 850 mm unit. Check container fit, door openings, condenser airflow and the ingredient separation plan at the preparation station.

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Coordinate the design package around one approved layout

GRACE’s commercial kitchen planning connects the appliances with custom stainless steel fabrication, access routes and utility requirements. The review package should give the operator, contractor and equipment supplier the same arrangement to work from.

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