ABOUT US
- Our experienced Kitchen and service staffs are from and trained at five star hotels.
- Complete infrastructure for 8000 thousand people to render catering service.
- Well dressed and groomed kitchen staff.
- Equipment's adopted to different type of cooking
- Hygiene and cleanliness policies are adhered too.
- Different type of cuisine from all over the globe which we have offered in our proposed menu.
- Menu planning is done by our line management keeping in mind for a complete nutritious course, that the dishes are not repeated in the course of service.
- Non perishable raw material like pulses, spices are of branded companies which are specified under ISI and AGMARK standards.
- Milk & Dairy products are generally purchased by us from State governed co-operative dairies.
- Keeping hygiene and cleanliness in mind we use disposable glasses and 20 ltr jar of mineral water with ISI specification for drinking and cooking.
- Dispensing of food for a gathering of 3000and above we will put a minimum of 12 food counters with a live tandoor in the centre for hot breads. Detailed dinning arena planning is only after visiting the venue.
- We use to create two separate kitchens for preparing vegetarian and non vegetarian food on demand.
- Washing of dishes, crockery, cutlery is done through three-tub concept.
- We believe in preparing and serving good, hygienic, quality and quantity of food though correct process of authentic cooking not in distortion of cooking process.
- We use refined oil for cooking food and Desi ghee for sweets of a reputed company certified under ISI and AGMAK standards.
- As mentioned in our proposed menus, which we have submitted, we will be serving different type of soups. i.e thin, thick, both etc.
- Appropriate garnish dressings and accompaniments will be served.
- For reheating of food we use solid fuel under the chafing dishes.
- PFA norms are followed (On many occasions we have served to the Governor and the Chief Minister of the Haryana).
- Storage of raw material is done under FIFO process, freezers, Vegetables are stored in food grade plastic creates.
- Our service staff wears gloves while serving, keeping in mind not to touch eatables with bare hands.
- Garbage clearance from the kitchen and dinning areas has to be arranged by the organizing committee with the help of Municipal Corporation.
- Our team consists of a barber and cobbler to make sure that everybody has been shaved and their shoes are polished daily. Assuring you that our supervisors regularly check the bad habits of coughing etc.
- We take all precautionary measure regarding fire. All the three types of fire extinguishers (Foam, CO2, Dry) has to be arranged by organizing committee from the fire department.