Healthy & tasty

Making the ingredients ready for preparation and cooking at the required quantity and quality simultaneously.

work stations

Hot-foods section (Sauce /Grill/Fry section, Roast section, Fish section, Soup station, Vegetable section), Cold kitchen / Garde – Manger/ Larder(Salad preparation, Juice pantry, Sandwich station, Showpiece preparation), Bakery & Confectionery section(Mixing station, Dough holding and proofing, Dough rolling section, Baking and cooling, Dessert preparation, Plating desserts section)

The kitchen is the heart of the food service operation Food both raw and cooked are stored, prepared and plated for service It is designed accordingly and also depends upon the menu and task to be performed.

Sub

Sections

Banquet(Bulk cooking, Dry heat cooking (roasting, broiling), Holding and Pick up section. Room Service kitchen(Grill station, Fry station, Hot Range section), Wash Up (Pot/Plate) (Plate house & Pot Wash), Stores(Dry, Refrigerator and Deep freezer.)

 
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