The K-12 Schools Advanced Energy Design Guide (https://www.nrel.gov/docs/fy13osti/51...) has a list of typical kitchen equipment, input rates, and profiles. Focused on school kitchens but could be modified and applied to other building types. Pages 43-47
This document (https://www.epri.com/#/pages/product/...) is old but has good info on typical gas equipment, input rates, and profiles in different building types.
The Quick Service Restaurant AEDG (https://www.pnnl.gov/main/publication...) has some good info on cooking EUIs for restaurants as well as a few sample use profiles. Starting on Page 3.9
This one (https://www.energy.gov/sites/prod/fil...) has more general data about commercial kitchen equipment in Chapter 2.
I haven't looked into kitchen water data.