kitchen department with personalized photographs

1. PRESENTATION ON KITCHEN
DEPARTMENT

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

11. Hygiene

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

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.

15. EQUIPMENTS USED

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

18. Prato kitchen

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

22. MADE BY – RISHAV DATTA