About

Built by a restaurant operator.

Kitchen On Duty was founded by Hazim Yahaya after 10 years in restaurant operations. It turns lessons from service, prep, equipment buying and kitchen maintenance into clearer gear decisions.

Why we exist

Most kitchens do not need more gear. They need better decisions.

Product pages are good at listing features. They are less useful at explaining whether a tool is comfortable when loaded, awkward to clean, difficult to store or built around a small part that cannot be replaced. Kitchen On Duty was created to examine those everyday questions before the checkout button.

We publish practical buying guides, material comparisons and operator lessons. The goal is not to declare one universal winner. It is to help readers identify the right fit for a specific kitchen, budget and working style.

10Years in restaurant operations
1Founder-led point of view
10Original launch guides
Hazim Yahaya wearing a chef jacket in a commercial kitchen setting
Founder portrait · attire and background digitally edited

Meet the founder

Hazim Yahaya

Restaurant operator · Founder of Experiment Kitchen

Hazim has spent 10 years in the restaurant business, working through the everyday realities behind a busy service: menu development, preparation systems, equipment choices, staff workflow, cleaning, maintenance and the constant need to make a kitchen run better.

He built Experiment Kitchen in Malaysia from a roadside food operation into a multi-outlet restaurant brand. That journey taught him that a tool is only useful when it still makes sense during the rush, survives the wash and earns its place again the next day.

Kitchen On Duty is where those operator lessons become practical buying guides. Hazim brings the working-kitchen questions; each guide adds product research and states clearly when a long-term hands-on test has not been completed.

10 years in restaurantsExperiment KitchenBased in Malaysia

The operator view

Experience starts the question. Evidence finishes the guide.

Ten years in restaurant operations shapes the questions we ask: Can a tool survive repeated use? Can people clean it properly during a busy day? Does it improve flow, or does it create another bottleneck?

Operational experience is valuable context, but it is not used as a shortcut for product evidence. A guide based on workflow experience is labelled an Operator guide. A guide built mainly from published evidence is labelled a Research-based guide. We only describe a specific product as hands-on tested after it has actually been used by us.

What we value

01

Useful before impressive

We start with the task and the user, then evaluate the feature list.

02

Trade-offs in plain English

A recommendation is incomplete until readers know who should skip it.

03

No invented experience

Research, operator context and hands-on testing are labelled separately.

04

Durability includes care

Cleaning access, parts and maintenance matter as much as headline performance.

Start with the field guides.

Our first ten guides cover cookware, knives, cutting boards, countertop appliances and small-kitchen setup without pretending that research is the same as a long-term product test.

Read all guides