My comment on last months thread ( https://www.houzz.com/discussions/6569102/kitchen-layout )

What's wrong with what you have? What are you trying to fix?

I don’t have the full print of all dimensions. Im trying to provide as much as i have

You have the house. Pencil, paper and a tape measure.

Fill in the blanks.

There is also software that let you draw your plan -- some I'm sure is free, but you need a computer, not a phone.

Footprint

Floor plan, or just plan.

I see a lot of red flags - appliance locations/sizes, aisle clearances, seating overhangs, etc.

Also, the posted layout is blurry, so some things are difficult to read/determine. Do you have a clearer layout?

To understand the comments you will be receiving, I recommend checking out the "New to Kitchens? Read Me first!" thread. In particular, a humorous discussion of workflow and other layout topics (a.k.a., the "Ice.Water.Stone.Fire" thread): https://www.houzz.com/discussions/2699918/looking-for-layout-help-memorize-this-first

--------

Right now, the island is a barrier island b/w your sink and refrigerator and too far from the sink.

The DW is too close to the corner. You should have a bare minimum of 12" b/w the left run and the DW, 18" would be even better. More on DW location below.

Is there a separate Dining Room or is the space in the Kitchen the only place for a table?

Is the range/cooktop on the left wall? (It's not labeled.) If the range/cooktop is on the left wall,

* Move the DW to the other side of the sink so it's out of the primary Prep Zone - the space b/w where I think your range/cooktop is and the only sink. Successful Prep Zones have a bare minimum of 36" of straight, continous counter space (42" is much better), next to a water source, and close to the range/cooktop - all without other work zones b/w them. Your current DW location puts the Cleanup Zone b/w the sink and range, something that should be avoided in anything other than the smallest of Kitchens.

* I would also move the sink to the right at least 9" as your most useful workspace is b/w the range/cooktop and sink I'd like to see at least 42" b/w the sink and corner. Put an 18" two-bin trash pullout to the left of the sink OR on the end of the island where you show the MW.

* Is range/cooktop really 48" wide? I'm not sure your Kitchen can handle a huge range/cooktop and all that refrigerator/freezer space. At the very least, switch to a 36" range/cooktop.

* Be sure you have sufficient venting for whatever size & power range/cooktop you land on - externally vented. Regarding size, the hood should be 6" wider than the cooking surface and at least 24" deep. (So, a 36" wide range/cooktop would have a 42"W x 24"D hood.)

Anything shallower than 24" will not capture the FOGSS from the front burners and anything narrower will not capture the rising & spreading FOGSS on the side burners. (FOGSS = Fumes, Odors, Grease, Smoke, Steam) Caveat: If your hood is flanked by cabinets butting up next to the hood (e.g., a hood installed below an upper cabinet with upppers on both sides), then you might be able to get away with a hood with the width = the width of the range/cooktop - the adjacent cabinets will help corral the rising FOGSS and direct them to the hood to be captured and expelled outside.

Aisles - Minimums

* First aisles are measured to/from the items sticking out into the aisles the farthest - appliance handles, overhangs, etc. They are not measured to/from cabinets as cabinet measurements in a layout only include the cabinet box, they do not include the doors/drawer fronts, hardware, etc. (~1"). They also do not include the 1.5" overhang of the counter beyond the cabinet box. It's difficult to tell if your aisles are measured properly.

* Minimum recommended work aisles:

-- 42" for a one-person Kitchen (not you!)

-- 48" for more than one person - you have 3 young children - they will be helping out & working in the Kitchen with you sooner than you think! (Your partner may also be helping you already.)

-- Remember, those measurements are b/w the items sticking out into the aisle the farthest.

* If there is seating on both sides of an aisle (e.g., table on one side and island seating on the other side), the aisle should be 60" wide.

Seating overhangs - Minimums

* Counter-height seating (36" off the finished floor) - 15"

* Bar-height (42" off the finished floor) - 12" [if you plan to eat at a bar-height, the raised surface should be at least 18"D so there's room for dishes/glasses]

* Table-height (30" off the finished floor) - 18"

This is extremely helpful. Thank you for taking the time

Yup, this ⬆️⬆️ in spades.

Barrier island. Aisles too narrow. Dishwasher in corner a bad idea…prevents lower cabs from operating. Fridge too far from sink. So much wasted space in the walk-in pantry. I could go on…

This plan needs to be gutted.

This is the rough drawing from the architect to agree on design/layout before he does the complete drawing. The range is on the left wall and is only 36”, the drawing is incorrect

This is the rough drawing from the architect

You need a kitchen designer leading this project, not your architect.