THE MENU KITCHEN DESIGN SINKS TASKS AND WORK STATIONS

This is just my conclusion.

Even in a medium sized so called galley kitchen, and even with only one cook, it is a good idea to have two sinks, one dedicated to clean up but also available at times for food prep, and another dedicated to prep, not cleanup.

 

The reasons for this are complicated, but they involve tasks involving sink and work station conflicts, even for one person, and situations where two or more people simultaneously use one kitchen. 

 

The sinks and their respective work stations need to be floor plan separated somewhat, so that either one or two or more cooks can work simultaneously at different tasks, cleanup or prep, or simultaneously at food prep tasks, at different work stations, each adjacent to a sink.

If you have only one sink, and it is large enough, I suggest dividing it up into two sides, one side generally for cleanup and one side for prep, say with two separate basins, or a sink already divided into two basins. Obviously, which is used for which depends on what sits around each of them, on either side, work space, dishwasher, stove, oven, dish storage, etc.