9. AREA OF INTEREST
FOOD PRODUCTION
Four seasons
Mumbai has
many kitchens in
use, listed below
are all the
kitchens .
And the kitchens I
have worked in
are
Prato kitchen,
club kitchen &
cocktail kitchen.
10. Executive Chef(anupam gulati)
↓
Executive sous chef(vikas singh)
↓
Chef de cuisine (sherhezad kapadia)
↓
Sous chef (arijeet chatterjee)
↓
Chef de partie (lisa)
↓
Demi chef de partie (vivek)
↓
Commis
↓
Apprentice/ Trainee
12. HAZARDANALYSISATCRITICALCONTROLPOINTS
At regular intervals, all chefs need to wash their hands with the liquid soap from Johnson’s
DIVERSEY and then dry it and apply the Johnson’s DIVERSEY after-wash hand
sanitizing gel.
Chlorine solution for sanitizing knives as well as vegetables to be made
Food items produced needs to be covered, labeled and dated
Disposable spoons to be used for tasting
Complete section is cleaned with water and Suma BAC D10 spray ( 25ml SUMA BAC
D10 in 1 liter of water)
All the machines and equipment needs to be cleaned with soap water and then with Suma
D10.
Approved wiping clothes to be used, meet standards and are stored in sanitizer buckets
when not in use.
There should be no evidence of the presence of flies, birds, cockroaches, mice, rats or
other pests. They should have accurate internal thermometers
Rinse all containers before use
13.
14. COORDINATION WITH DIFFERENT DEPARTMENTS
KST
Supplies
necessary
crockery
Dusters
Cleaning
and pot
wash
FOOD AND
BEVERAGE
Point of sale
Revenue
earning
Communicate
s information
from guest to
us
FRONT
OFFICE
Provides us
important
inform such
as VIP's in
house, eod
etc.
STORES
Provides the
material indented
for and in cases
emergency
supplies as well
Engineering
Manages and
the equipment
and work space
vents and
performs
SALES
Communicates
information
about events
that would
potentially be
held in the hotel.
16. SUPPLIERS
Akshaya Enterprises for local vegetables
Golden Fruit Centre for fruits
Cambay tiger for all meat products
Kamakshi enterprises for other vegetables like arbi, louki, etc and
some random consumables.
KVR Sea Foods for oyster and mussels.
OFS for all cold cuts and cured meats.
Sabhnam egg farm for eggs
Purple seagull for cheese
Sam Agritech and Zoop Exim for English vegetables
17. Various sections of kitchen
Club Kitchen
Main Kitchen
AER Kitchen
Gardemanger
Café Kitchen
Speciality Kitchen - Thai
-
Japanese
-
Indian
-
Chinese
Cocktail dining Kitchen
CNBC Kitchen
Main Kitchen – Continental Kitchen
- Banquet
Kitchen
- Halwai
- Bakery
- Tandoor
19. CAFÉ PRATO (COFFEE SHOP)
International dishes with a
Mediterranean twist provide
a menu for all occasions,
including business
meetings and social
gatherings, in our lofty, sun-
filled dining room.
BREAKFAST 6:30
AM – 10:30 AM
LUNCH & DINNER 10:30
AM– 11:00 PM
SUPPER
11:00 PM – 6:00 AM
It is a 24x7 restaurant with
IRD menu included
The specialty dish of the
20. SAN-QI (fine dining)
From tandoor to woks,
sushi bar to Thai
cookery, The dramatic
dining room takes you
on a pan-Asian culinary
tour, accompanied by an
extensive wine list.
San qi has 4 live
kitchens namely the
Indian, Thai, Chinese,
Japanese
All dishes served are
authentic to the core and
is paired by a wine
recommended by the
sommelier
It is a 2 tier restaurant
with approximately 180
covers
The specialty dish being
21. AER ( bar &lounge)
Mumbai’s highest
rooftop bar offers the
world's most
innovative cocktails
and wine selection in
the market with a
scenic view of the bay.
Find yourself with a
relaxed sundowner in
the early evenings or
come when the
music's pace matches
the level of service.
The AER kitchen is on
the 34th floor itself and
serves finger food and
gourmet style food
AER has the best