Catering Concept and Plan

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CATERING

CONCEPT AND
PLAN
SPACE – RENTED/PURCHASED
◦ Minimum space required for a catering kitchen – 5000 Sq. Ft.
◦ Multiple sections in the kitchen – Chinese, Continental, Indian, Tandoor/BBQ, Dimsum, Sushi, Bakery and Confectionary and Butchery
– within this 5000 Sq. Ft.
◦ Space for different Equipments within this space.
◦ 2 Walk-ins – 1 for dairy and vegetable store/1 for cooked and marinated product storage/1 deep freezer walk-in for butchery – within
5000 Sq.Ft.
◦ Ranges, Table Tops and Refrigerators placed within this space.
◦ Dry Store
◦ Chef Cabin
◦ Logistics Department
◦ Staff Cafeteria and Staff Rest area/Lockers/Washrooms
◦ Trucks – Refrigerated/Normal – To carry raw and cooked food supplies
SPACE FOR CUTTLERY, CROCKERIES
AND PROPS
◦ Space required – 5000 Sq. Ft.
◦ Cutleries
◦ Crockeries
◦ Glassware
◦ Chaffing Dishes
◦ Props
◦ Buffet Tables
◦ Uniforms
◦ Kitchen Utensils
◦ Live Station Equipment
KITCHEN EQUIPMENT AND UTENSILS
◦ Combi Oven
◦ Salamander
◦ Deck Oven
◦ Planetary Mixer
◦ Brat Pan
◦ Boiler
◦ Tandoor
◦ Live Charcoal Grills
◦ Pots, Pans, Skewers, Knives, Chopping Boards, GN Pans, Trays and Racks, Ladles
◦ Other small equipments
KITCHEN STAFFING
◦ Head Chef – Multi-cuisine
◦ Sous Chef – Chinese, Continental, Indian-Tandoor, Bakery and Confectionary
◦ Chef De Partie – Indian Curry, Tandoor-BBQ, Continental, Chinese, Dimsum, Sushi, Bakery and Confectionary
◦ Commis - Indian Curry, Tandoor-BBQ, Continental, Chinese, Dimsum, Sushi, Bakery and Confectionary
◦ Service – Catering Manager and captains, service boys
◦ Logistics and Sales – Managers
◦ Kitchen Stewarding – Supervisor and stewards
MENU CONCEPT
◦ Master Menu prepared should include varied cuisines so that clients have various options.
◦ Live Stations – Grills/Tandoor, Asian Wok, Pasta, Burgers/Sandwiches, Arabian, Pancakes/Waffles, Pizza, Robata Grill, Sushi,
Thai, Mexican
◦ Cuisines – North Indian/Punjabi/Rajasthani/Coastal/Asian/Continental/Lebanese
◦ Food Costing to be taken into consideration while preparing a menu
HYGIENE AND SANITATION - KITCHEN
◦ Hair Nets/Chef Caps to be used.
◦ Handwash sinks to be placed near entry and exit points.
◦ Employees to maintain GROOMING STANDARDS
◦ Color Graded Chopping Boards and Knives
◦ Use of hand gloves
◦ Use appropriate spoons for tasting food
◦ Avoid Cross-contamination
◦ Avoid re-using equipment/surfaces without cleaning after a particular work.
◦ Cover/Wrap and Label Foods
◦ Apply FIFO wherever necessary
◦ Vegetables and fruits to be sanitized while receiving.
◦ Food to be stored at proper temperatures and cooked at proper temperatures.
◦ Monitoring temperatures of refrigerators and deep freezers on a regular basis.
◦ Cleaning schedules to be followed
HYGIENE AND SAFETY –
OUTDOOR/TRANSPORTATION
◦ Transportation vehicle to be washed and sanitized before transporting and dispatching food.
◦ Food to be wrapped, covered or placed in sealed washable containers.
◦ Avoid Cross-contamination
◦ Proper temperatures to be maintained – hot and cold foods – high risk foods
◦ Refrigerated vehicles to be used.
HYGIENE AND SAFETY – ON SITE
◦ All displayed foods must be kept at least 45 cm above ground, covered and at/above 75*C
◦ Service of food – Avoid directly handling unwrapped foods – Usage of spoons, tongs and hand gloves.
◦ Staff to be trained about the hygiene standards
EMPLOYEE TRAINING AND
DEVELOPMENT
◦ Standard Recipes and Quality
◦ Hygiene and Food Safety
◦ Personality Development
◦ Guest Handling
REGISTERATION, DOCUMENTS and
CERTIFICATES
◦ MCD License
◦ Fire License
◦ FSSAI Certificate
◦ HACCP Certificate
◦ Vehicle Permit
NON FOOD RELATED REQUIREMENTS
◦ LPG and Gas Bank
◦ Electrical Installations
◦ Fire Fighting and Safety Equipment
◦ Water and Pipeline System
SOME SIGNIFICANT RULES

NO COMPROMISE/FALL IN FOOD FOOD COSTING/INVENTORY TIME MANAGEMENT


QUALITY/HYGIENE STADARDS MANAGEMENT

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