Basic operating procedure – haveli kitchen

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


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


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Entertainment

• Rolly – Kathak Dancer

• Michael – Fusion Indian Dance

• Mr. Naval Singh – Pianist

• Cost Incurred – Rs. 50,000


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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


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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)


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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

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HAVELI KITCHEN (1707 SQ FT )

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TANDOORSECTION

CURRY SECTION

PANTRY

RESTAURANT

DISH WASH

POT WASH

ENTRANCE


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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


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Work Process

• Checking the mise-en-place

• Indenting • Receiving the indent items & storing

• Receiving orders

• Preparing the food

• Delivering orders


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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%


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Inter-Departmental Co-ordination

• Receiving• Purchase• Stores• Engineering and maintenance• Stewarding• House keeping and laundry• Training• F and B service – Restaurant and its staff


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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


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HACCP


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Standard Operating Procedure

• Non-vegetarian curry

• Vegetarian curry

• Non-vegetarian tandoori kebabs

• Vegetarian tandoori kebabs

• Non-vegetarian griddle kebabs

• Vegetarian griddle kebabs

• Breads


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Tray set ups


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Tray Set ups


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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


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THANK YOU