I’d organize it by function - if you search kitchen organization on youtube youll see lots or helpful videos,

some ideas:

Place daily tools and ingredients between hip and eye level, keep heavy items low, and store pieces you rarely use on high shelves or out of the main work areas.

• Cooking Zone (Stove and Oven)
  • What goes here: Pots, pans, lids, cooking utensils (spatulas, wooden spoons), oils, and frequently used spices.
  • Where to put it: In lower drawers or cabinets directly next to or beneath the stove.
• Prep Zone (Countertops)
  • What goes here: Cutting boards, mixing bowls, measuring cups and spoons, knives, and food processors.
  • Where to put it: In upper drawers or lower cabinets right beneath your main open counter space.
• Cleaning Zone (Sink and Dishwasher)
  • What goes here: Dish soap, sponges, trash bags, all-purpose sprays, and cleaning brushes.
  • Where to put it: In a caddy or under-sink organizer. Store everyday plates, bowls, and glasses in cabinets closest to the dishwasher to make unloading fast and easy.
• Consumables Zone (Fridge and Pantry)
  • What goes here: Canned goods, dry foods, snacks, and refrigerated items.
  • Where to put it: Group similar items in clear bins or on pantry shelves using the first-in, first-out rule (newer items in the back, older in the front).

etc…

This link discusses Kitchen storage. It talks about not just planning cabinets, but also using the cabinets you have.

Kitchens Forum FAQ: How Do I Plan For Storage?:

https://www.houzz.com/discussions/5500787/faq-how-do-i-plan-for-storage