basic operating procedure – haveli kitchen
TRANSCRIPT
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
“If there is a heaven on earth it is here… here… And here…”says description on the wall.
BASIC OPERATING PROCEDURE – HAVELI KITCHEN
BY-Manjit ManoharDinesh Dadlani
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
INTRODUCTION
• Located at the lower lobby level of prestigious TAJ MAHAL HOTEL, New Delhi.
• Haveli began operations on January 1, 1979. • Created by none other than the celebrated artists Anjolie
Ela Menon and I Ghani, the beautiful artwork remains to this day one of the USP’s of Haveli.
• Offers northwest frontier, north indian and hyderabadi cuisine.
• Carries the Indian tradition of appreciation of all forms of Art forward in the form of live Indian classical dance in the evening from 8:00 to 9:30 p.m
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
Entertainment
• Rolly – Kathak Dancer
• Michael – Fusion Indian Dance
• Mr. Naval Singh – Pianist
• Cost Incurred – Rs. 50,000
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
Hierarchy of Haveli Kitchen
Chef Rakesh Kant
Haleem Surender Kumar Shahnawaz Rais Ahmed
Chef Irshad Qureshi
Sanjay Kumar Devender
Manish Manish Rajender Kumar Shyam Thakur
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
Chef Rakesh Kant, Chef Raiz Ahmed Qureshi, Chef Rajender, Chef Shanawaz, Chef Deepander, Chef Manish, Chef Sanjay Kumar, Kitchen Steward, Chef Surender Kumar (from right to left)
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
KITCHEN LAYOUT1. Pot Wash Sink2. Sanitizing Tank3. Pot Rack4. Dry Store5. Work Table6. Hand Wash Sink7. Walk in cooler8. Microwave Oven9. Traulsen Reach In10. Ice Cream Deep Freezer11. Work Table12. Juice Machine13. Work Table14. Cold Bain Marie15. Work Table With Shelves16. Chefs Cabin17. Drinking Water Tap With Sink18. Ice Cube Machine19. Dish Rack20. Wiping Table21. Dish Wash Machine22. Work Table With Sink23. Soiled Dish Landing Table24. Glass Rack25. Aerated Beverage Dispenser26. Table Top With Cooler27. Manager’s Cabin28. Pick-up Counter With Hot Bain Marie29. Pick-up Counter With Work Table30. Restaurant Store31. Working table32. Low Pressure Gas Range 33. High Pressure Gas Range34. Gas Range With Oven35. Pick Up Counter36. Tandoor37. Table Top Refrigerator38. Work Table With Sink39. Roomali Tawa40. Work Table41. Flour Bins & Mincer
1
2
3 45
6
7
8
9
10
11
12 1314
15
16
17
18
1920
2122
23
24 25
26
272829
30
3132333435
36
37
3839
40
HAVELI KITCHEN (1707 SQ FT )
41
TANDOORSECTION
CURRY SECTION
PANTRY
RESTAURANT
DISH WASH
POT WASH
ENTRANCE
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
SECTIONS
• Pantry- It is responsible for dishing out orders of salads, fresh juices, ice
creams, and other Indian desserts.
• Curry - This section is responsible for dishing out all curry orders, pulavs and
biryanis on the menu. • Tandoor - This section is responsible for
dishing out all kebabs and breads on the menu
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
Work Process
• Checking the mise-en-place
• Indenting • Receiving the indent items & storing
• Receiving orders
• Preparing the food
• Delivering orders
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
FOOD COST REPORT (AUGUST)
• Sales : INR 19,27,959
• Beverage Foods : 6,742• Dairy : 74,555• Dry Fruits : 3,545• Fish and Seafood : 57,552• Fruits : 10,074• Grains and Pulses : 22,467• Meat : 69,084• Oil and Ghee : 14,158• Processed Foods : 35,774• Poultry : 36,004• Masalas : 10,296• Sugar and Sweeteners: 1,344• Sweets and Snacks: 21,619• Vegetables : 38,464• TOTAL ISSUES : 4,01,678• Add Transfer Inns• Bakery & Main Kitchen : 8,850• TOTAL : 8,850• Less Transfer Outs• Complimentary Meals : 22,932• Machaan : 10,470• TOTAL : 33,402
• NET COST (HAVELI KITCHEN):3,77,126
• FOOD COST PERCENTAGE: 19.56%
• BUDGETED FOOD COST: 20.90%
FOOD REVENUE AND FOOD COST PERCENTAGE
FOOD COST
19.56%
TOTAL FOOD
REVENUE80.47%
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
Inter-Departmental Co-ordination
• Receiving• Purchase• Stores• Engineering and maintenance• Stewarding• House keeping and laundry• Training• F and B service – Restaurant and its staff
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
HACCP
For maintaining the highest possible hygienic standards so as to dazzle and delight our guests with the highest quality products, food and beverage experience and safe hygienic food– Weekly cleaning Schedule– Best Practices– Personal Hygiene and Grooming– Sanitizing Procedures– Records and Documents
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
HACCP
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
Standard Operating Procedure
• Non-vegetarian curry
• Vegetarian curry
• Non-vegetarian tandoori kebabs
• Vegetarian tandoori kebabs
• Non-vegetarian griddle kebabs
• Vegetarian griddle kebabs
• Breads
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
Tray set ups
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
Tray Set ups
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
Critique• 100% adherence to standard recipes• No over stocking of ingredients• FIFO followed in parallel with date, day and time tagging of all the processed
products• HACCP policies are strictly followed by the staff• Daily briefing of the staff is done for generation of food related awareness and
implementation of better and efficient product and processes• Stacking of utensil rack is not proper as there is a danger of them slipping over• Tools and equipment required for daily operation are not available.
For example: Tin opener, Dough kneader, Poly carbonate boxes, Range for phulka’s, Kimberly Rack in the tandoor section
• Kebabs should not be kept half done• Tandoor section needs complete renovation• Promote other packages apart from thali• Pantry section requires hand gloves to be kept at all times• Hot foods not kept in hot bain marie during the lunch operation• Sheeks for vegetarian and non-vegetarian kebabs should be kept separately
Taj Management Training Program 2005-06 Manjit Manohar
Dinesh Dadlani
THANK YOU