The hot kitchen can best be summed up as being that part of a kitchen where raw materials are prepared and cooked, whether baked, fried, roast, boiled or steamed. It is in this part of the kitchen that hot kitchen chefs carry out their business. The hot kitchen is usually equipped with modern facilities such as gas and electric stoves, exhaust fans, ovens, chillers, hot and cold water supply, dishwashers and so on. Chefs send finished dishes from the hot kitchen to the cold kitchen to await serving at table.