INDUSTRIAL TRAINING REPORT

ON
RAVENALA ATTITUDE HOTEL
BY
GURUCHARAN SINGH MATHAROO
ROLL NO.:
70110021060

SY- BSc

ITM INSTITUTE OF HOTEL MANAGEMENT

2021-2024

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 Acknowledgement

With a sincere sense of satisfaction and gratitude to the training manager

Nishta Mootooveeren and to all the department heads and personnel at Ravenala Attitude Hotel
I would like to state that the training was extremely valuable to me and will
allow me to put what I learned into practise in order to hone my talents and grow as a person.
Because of hard work, I was able to learn a lot of skills and techniques in the
whole time period which will be helpful for me in the future.
My entire training experience was a fantastic learning opportunity. I worked
with skilled and experienced staff members who were extremely helpful in both completing the work and
providing information. Working with experienced personnel has greatly aided me in learning how to get the
most work done in the shortest amount of time. Working with them taught me the importance of manpower
and time. As I was in constant contact with guests, seniors, and other staff members during my entire
training period, I became more confident in my communication skills. This training has given me a new
perspective on the hotel industry. It has taught me that the hotel industry is much more than just fun and
amp: pleasure; it is also a lot of hard work. Once more I would like to thank everyone who gave me the
opportunity to get the experience of the hotel industry, as well as those who assisted me throughout my
entire training period.

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 Table of Content

Chapter Particulars

Cover Page

Acknowledgement

Index

1 Introduction of property

2. About the Hotel

3 Kitchen Department

4 Dining Options

5 Bars

6 Rooms and Suits

7. Meetings and Events

8. Meeting and Conferences

9. About Departments Completed

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 INTRODUCTION OF THE PROPERTY
ATTITUDE GROUP OF HOTELS

In 2008, Jean Michel created Attitude

Hotels, a new hotel group, focused on the Mauritian authenticity and on the 3*
and 4* category. The group started with two hotels and has since known an
exponential development, while remaining a family company.
They run 8 hotels around Mauritius: Blumarine Attitude, Coin de Mire
Attitude, Émeraude Beach Attitude, Friday Attitude, Récif Attitude, Tropical Attitude, The Ravenala
Attitude and Zilwa Attitude. The Group also manages Paradise Cove Boutique Hotel. Though originally
started with family investors, Attitude is winning over new investors among which a major shareholder is
United Investment Ltd – joined them in December 2010
Attitude is much more than a Mauritian hotel group; it’s a family history -
that of the Pitot family. The brand has been built around 3 essential pillars: Mauritius and its culture, its
Family Members (employees) and its customers.

DIFFERENT HOTELS OF ATTITUDE GROUP AROUND MAURITIUS: -

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THE RAVENALA ATTITUDE HOTEL

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 ABOUT THE HOTEL
Secluded on Mauritius’s north-
western coast in the small village of Balaclava, The Ravenala Attitude
hotel a 4-star property is an ode to the art of tropical living. The name ‘The
Ravenala’, is the first of tropical exploration, as it refers to the traveller’s
tree (or traveller’s palm) easily spotted here thanks to its fabulous, fan-
shaped collection of long leaves. Located deep inside a huge exotic garden
between Lemon River (Rivière Citron) and Turtle Bay, The Ravenala
Attitude subtly blurs the boundaries between indoor and outdoor living,
inviting the guests to enjoy the lush vegetation as much as its suite’s
contemporary style.
The hotel is just 15 km that is 25
mins away from the capital of Mauritius that Port Louis and an hour away
from the international airport. The hotel offers the facilities like foreign
currency exchange, free Wi Fi all over the property, computer with internet
access at reception, parking facility, car rental services etc. The Hotel has
10 restaurants to offer their guests various types of cuisines and some local
food as well, 2 of them being adult’s only restaurants. It also has 7 different
types of bars. For events like wedding and industrial meetings the hotel
offers 7 different conference rooms and different outdoor spaces.

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 KITCHEN DEPARTMENT
Food production is a department which is involved in
preparation of food. It is a process in which raw materials are cooked, combined and transformed to make a
dish. The scope of food production has been widening at a faster pace, in India as well as in Abroad. A chef
plays an important role in managing the kitchen and the entire team. He/she is involved from purchasing to
deciding the menu, supervising the kitchen, maintaining the quality of the foods, sanitization standards
especially during the time of a pandemic or after it, and the innovation of new dishes, as well as the
indenting and costing. The food production department also compromises of main kitchen, banquet kitchen,
Garde Manger, bakery & confectionary, commissary and butchery. The sections may vary based on the
scale, star category and type of organization of a hotel or a hotel establishment.
A chef is not just constrained to cooking, he /she has to take the controls of the respective
department and if required overlook at the other departments too, as well as their subordinates. As a chef, it
is natural for all tasks to fall on you at once, at this stage it is important that you prioritize your work
accordingly and at every stage or whenever required, always make a plan of work to get a clear vision of
your end result. Pursuing a career into the culinary field a chef is quite challenging, but the more you
develop and improvise your skills and build your knowledge, the more exciting and rewarding it becomes.
Furthermore, a chef supervises the purchasing, preparation of food, organization of
kitchen, equipments required in the kitchen, recruitment of staff, maintenance of equipments, cleanliness of
the section, and inspecting the quality of raw materials to be used in cooking plus inspecting the dry stores
and walk-ins.
Promotion from a junior chef to a head chef may take years and is very competitive, but if you have that
extra edge and you are determined, one could be a famous chef at a young age.

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 DINING OPTIONS
The 10 restaurants at our 4*Ravenala Attitude hotel offer a rich,
round-the-world tour of foods and flavours. Depending on the mood, guest can choose for instance between
the Beach Bar’s blissed-out seaside atmosphere, The Bistrot’s factory-chic spirit or Madame Ming’s
aromatic Asian [Link] culinary journey will thrill the tastebuds of even the most veteran gourmands.

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  MOZÏAK:-
The main restaurant at 4* Ravenala Attitude hotel, Mozïak promises a soothing
and very refined setting. Each day, original dishes made from fresh produce are served, buffet style, for
breakfast and dinner. This restaurant serves local and international cuisine. It has a capacity of 300 guests.
The dinner is done in 2 timings, 1st seating starts at 18:30 PM and ends at 20:00 PM and 2nd seating starts at
20:30 PM and ends at 22:00 PM.

MENU:-

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  MADAME MING: -
Ginger, lemongrass, yuzu, coriander… at Madame Ming, surprises its guest’s taste
buds by discovering the subtlety of Asian cuisine’s many appetising aromas and flavours on a poolside
terrace. It is a smaller restaurant & has the capacity of 36 people. The dinner is done in 2 timings, 1 st seating
starts at 18:30 PM and ends at 20:00 PM and 2nd seating starts at 20:30 PM and ends at 22:00 PM.
Signature Dish of the restaurant: -
Thaï Green Papaya Salad with cherry tomatoes, chilli, dried shrimps, fine beans, carrot, peanut, and crispy
shallots.
The salad pairs perfectly with the Funky parrot rose, with its intense notes of rose petals and red berries.

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MENU:-

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  A TAVOLA!:-
At our restaurant A Tavola!, that fabled Italian generosity is reflected by the
happy atmosphere and flavour-packed dishes. Here, authentic home cooking – including regional specialities
from across Italy- can be devoured in an informal, comfortable setting. Fans of pasta, pizza, mozzarella or
aubergine parmigiana: benvenuto, e bon appetite! The restaurant has capacity of 42 people and it is open 6
days a week upon reservation.
Signature Dish of the restaurant-
Tagilatelle Alla Pescatore- It is a Tagilatelle pasta with tomatoes, shrimps and mussels. The pasta pairs
really well with sweet Aperichy, a smooth and balanced wine with notes of ripe fruit, strawberry, cherry,
and rose petal.

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MENU:-

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  Ō BEACH RESTAURANT: -
Here, Ō stands for ocean, and Ō stands for Ōrizon. The guests can feel the soft
sand below the toes, cherish the far-reaching lagoon views, and let their taste buds be amazed by the catch of
the day. The restaurant serves Mediterranean cuisine and has the capacity of 150 guests and 100 guests for
dinner. A la catre lunch and dinners are served. The lunch starts at 12:30 AM till 15:00 PM. The dinner is
served in 2 timings, 1st seating is from 19:00 PM till 20:15 PM and 2nd seating is from 20:45 PM till 22:00
PM. The restaurant is open 6 days a week upon reservation.

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MENU:-

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  THE BISTROT:-
Meat lovers, stop right here. With its burgers and beautiful cuts of beef, The Bistort
delights the most carnivorous of appetites. Equally satisfying are its ultra- modern factory-style décor and
urbane atmosphere. On Thursday evenings, the restaurant is reserved solely for adults. At lunch Salads and
burgers are served. Meats and rotisserie are served at dinner. Lunch timings are from 12:00 PM to 15:00 PM
and dinner is served in 2 timings, 1st seating is from 18:30 PM to 20:00 PM and 2nd timing is from 20:30 PM
to 22:00 PM. Once per week the restaurant serves chargeable romantic dinner in the water.

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MENU:-

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  RIVIERA:-
Unusual and exceptional, Riviera is a floating restaurant which lets its guests discover its
delicacies during an intimate dinner on the Lemon River. It’s a unique setting for an unforgettable
experience. It is only reserved for adults. Seafood and meat is served in this restaurant. The dinner timings is
from 19:00 PM to 22:00 PM.
Signature Dish of the restaurant-
Scallops and Thai Crab Risotto is the signature dish of this restaurant which is basically pan
seared Scallops, Lemongrass Lime Leaf, Green chilli accompanied with crispy Prosciutto.
The dish perfectly pairs with Aquarel wine for its tropical fruit and citrus aromas.

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MENU:-

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  KOT NOU:-
Kot Nou is the signature restaurant of 4*Ravenala Attitude hotel. Here the guests can
discover the true taste of Mauritius in all its thrilling diversity. Here, the classics of Mauritian cuisine are
reimagined by the talented chef and presented as contemporary tapas-the ideal way to discover and share a
range of authentic flavours over dinner. A la carte service is done for the dinner in 2 timings 1st is from
19:00 PM to 20:00 PM and 2nd is from 20:30 PM to 22:00 PM.
Signature Dish of the restaurant-
Signature dish is a appetizers that is Banana chips served with different types of chutneys
like Dolls chutney, Coriander chutney, Sponge guard chutney and dried shrimps chutney.

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MENU:-

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23
  LIME:-
Japan comes to Mauritius to exhilarate lovers of fresh fish. Lime, Ravenala Attitude’s
dedicated sushi bar, promises delicious Japanese cuisine and a chilled-out beachside atmosphere. It has
capacity of 32 people. The restaurant serves a la carte service for lunch and dinner is served in set menu. The
timing for lunch is from 12:00 PM to 15:00 PM and dinner is from 19:00 PM to 22:00 PM.

MENU:-

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  BEACH BBQ:-
This place is perfect for grills around the bar and on the soft sand, barbecues on the beach
are a must-do during any stay in Mauritius. Buffet is offered in this restaurant. For the lunch open seating is
given, timing for lunch is 12:30 PM to 15:00 PM. For dinner 2 timings are there, 1st is from 19:00 PM to
20:15 PM and 2nd is from 20:45 PM to 22:00 PM. The capacity of this place is 48 people.

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MENU:-

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27
  TABA-J: -
In Mauritius, Taba-Js are little grocery stores which sell absolutely everything. At 4*
Ravenala Attitude hotel, however, Taba-J is an authentic little beach truck where typical Mauritian street-
food snacks can be tried. The guests can sample rotis, faratas and dholl puris garnished with ‘Cari Zordi’ – a
curry of the day packed with flavours and spices. Think of it as a gourmet stopover that simply cannot
missed. Timings are- 12:00 PM to 17:00 PM.

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MENU: -

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 BARS
With its six bars, the 4* Ravenala Attitude hotel satisfies all tastes, day
and night. The guests can quench their thirst after a workout, clink glasses of wine amid romantic piano
music, share local beers while watching a game of football or sip cocktails with their bare feet on the sand.

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  POOL BAR: -
Fancy a little refreshment between doing laps of the pool? The Pool Bar is the ideal
place for a drink or a snack. Snack service is from 12:30 PM to 5:00 PM. For late risers there is a late
continental breakfast is served from 10 to 11 AM. Last order is taken by 23:30 PM.
‘TAKAMAKA’ wines are must try wines made from locally harvested lychees.

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  Ō BEACH BAR: -
Ō Beach bar is the beach side bar which serves excellent cocktails all day long. The
timings for the bar are from 10:00 AM to 23:00 PM. Lunch snacks are served from 12:30 PM to 15:00 PM.

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  THE BISTROT BAR: -
This bar is the perfect place for sports enthusiasts! Many major events are
broadcast here in a relaxed atmosphere. The timings of this bar are 12:30 PM to 15:00 PM & 18:30 PM to
23:00 PM. Afternoon tea I served from 16:00 PM to 18:00 PM.

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 Located in the lobby, the Balcony Bar is a convenient place to meet and share drinks.
From 6PM, is morphs into a piano bar with even warmer, softer vibe. The bar starts from 10:00 AM to 23:00
PM.

 AFTER: -
If the guests want to prolong the night via frenzied, irresistible rhythms, then they can
immerse themselves in the party atmosphere of After, The 4* Ravenala Attitude hotel’s night club. The bar
opens at 23:00 PM till late night.

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  JUICE BAR: -
Delight the taste buds with delicious tropical juices and smoothies made with love at a
Juice Bar. Since opening his first Juice kiosk in Port Louis over 20 years ago, Roshan, aka Mr. Juice, has
created many tasty concoctions always with local, seasonal fruit and vegetables grown by himself and local
farmers. Today people can taste his creative flavours at 4* Ravenala Attitude hotel’s new juice bar as
“Morning kick” or “Lychee on the cake” and many more, to sparkle the day. Each juice or smoothies sold is
served in a cup in line with our zero single-use plastic commitment. Every sale will directly support
Roshan’s business.

ROOMS AND SUITES

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 Nestled deep in the lush tropical gardens, all 272 suites at Ravenala
Attitude hotel are calming and restful. The clean spirit of Zen combines with a traditional, exotic style that
celebrates the island’s tropical soul. Timber furniture, rattan headboards, planter-style armchairs and toile de
Jouy patterns instill each suite with the charm of Mauritian homes of the past. Lining their walls, large black
and white photos depicting scenes of local life lend a touch of contemporary art. Immerse yourself in the
Mauritian way of life and serene surroundings at Ravenala Attitude.
Following are the suite categories at Ravenala Attitude hotel:
Couple Suite 100
Seafront Adult Suite 102
Family Suite 70

Couple Suites
The Couple Suites at The Ravenala Attitude, invites you to rest and relax in an enchanting
setting. The quintessence of refinement and elegance: touches of blue-grey, toile de jouy, a rattan headboard
and pictures of typical Mauritian life scenes hang from the wall to create a truly beautiful space. No more
single-use plastic at Attitude! There are no longer any individual bags of sugar, teas, coffees or snacks.
These type of suites have the area of 64sqm which can be comfortable for 2 adults or 1 adult
and 1 child. These suites have a nice terrace balcony 1 double bed for comfortable sleep. The suites are
provided with Wifi, International calling system, a TV set. Also guests can have a mini bar and tea & coffee
packets in room. An electric safe is also provided.

Suite Plan: -

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 Sea Front Adult Suite
These type of suites have area of 64sqm which can be comfortable 2 adults. These suites
have a beach front 1 double bed for comfortable sleep. The suites are provided with Wi-Fi, International
calling system, a TV set. Also guests can have a mini bar and tea & coffee packets in room. An electric safe
is also provided.
Enjoy a beautiful and comfortable 64 m 2 suite for a romantic holiday. Locate adult’s only wing, you will
enjoy absolute peace and quiet. Just sit and watch: you will be overwhelmed by the sunsets and beauty of the
Indian Ocean. The key benefit of these suites is, the guests can enjoy a beach service. They have refillable
glass jars rather than individual bags of sugar, teas, coffee. The guests can go to bulk shop to fill up the mini
bat with local snacks like banana chips or pink salted peanuts or local treats like toffee, candies.

Suite Plan: -

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 Family Suite
The family at 4* The Ravenala Attitude hotel have been designed to welcome young
and old. Set in the heart of a tropical garden on the banks of Lemon River, these stylishly decorated suites
have a separate living space, which can be turned into children’s bedroom. These suites can host the whole
family (up to 2 adults, 2 teenagers and a baby) for a relaxing holiday. No more single-use plastic at Attitude.
There are no longer any individual bags of sugar, teas, coffees or snacks in our rooms. Let’s meet at the nice
hotel’s Bulk Shop.
These type of suites have the area of 72sqm which can be comfortable for 2 adults & 3
children. These suites have 1 double bed and bench beds also. Looking at facilities provided, these suites
have terrace or balcony. The suites are provided with Wifi, International calling system, a TV set. Also
guests can have a mini bar and tea & coffee packets in room. An electric safe is also provided.

Suite Plan: -

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 MEETINGS & EVENTS
At 4* Ravenala Attitude hotel, guests can experience an ideal
setting for the organisation of events, whether private or professional, a small or large group. Reception
areas, teams dedicated to organisation and entertainment, catering, equipment: everything is provided.

Events that are done: -

[Link]

2. Company conference/ meetings

3. Spa Party

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1. Weddings: -
At 4* Ravenala Attitude places perfectly situated between the river and the sea and with eco-
wedding ethos tying everything together, it’s the ideal setting for nature-loving couples. Our dedicated
wedding coordinator will work with the guest from start to finish, from flowers to the entertainment,
creating a bespoke experience that will cherish forever.

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1) THE GARDEN: -
The garden at 4* Ravenala Attitude hotel is a perfect place for weddings, surrounded by
both lush greenery and sweet-smelling flowers. With plenty of space, garden can welcome up to 100 guests.

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2) O’ BEACH RESTAURANT: -
What could be more romantic than a sunset wedding with feet in the sand? O’beach restaurant
is an unforgettable beachfront occasion with far-reaching views of lagoon. The guests can get the wedding
experience at beach and celebrate with a wedding reception under the canopy of a Bedouin tent. The
restaurant can host minimum 80 guests and maximum 100 guests. For Bedouin tent guests needs to pay
extra cost.

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3) KOT NOU RESTAURANT: -
Offering an intimate venue for both wedding and reception, Kot Nou Restaurant is perfect for
couples that really want to bring an authentic slice of Mauritius into their big day. The guest can experience
the wedding close to the river and the restaurant can welcome up to 80 guests, a setting where beautiful trees
grow out of the sand, at night the outdoor sofas will be illuminated with soft glow of lanterns on the sand.

4)

SKY BAR: -
The Sky Bar at 4* Ravenala Attitude hotel is perfect for any ceremony. The guests can get the
best of both worlds: an outdoor ceremony and panoramic views, but with shade and a cooling breeze. Sky
bar can welcome up to 70 wedding guests and they can gaze out over the pool, palm trees, ocean and
mountains beyond. Perfection!

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5) REVIERA RESTAURANT: -
For the ultimate intimate location of wedding, it has to be the Reviera Restaurant. This
unique floating restaurant has room for 30 guests, making it perfect for couples that want to keep their
celebrations private.

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6) B-LEISURE CONFERENCE ROOM: -
For big weddings at 4* Ravenala Attitude hotel, it has the conference room B-Leisure.
This conference room can host up to 550 guests.

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 MEETINGS AND CONFERENCES
With its seven conference rooms, 4* The Ravenala Attitude hotel
has all the facilities to ensure the success of event. The hotel is ideally located in Balaclava, on the north-
west coast, between the dynamic Grand Bay and the capital Port Louis, less than an hour from the airport.

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1) B-LEISURE: -
With its 800m2 area, the B-leisure conference room is ideal for hosting large events. It is the
largest hotel conference room in Mauritius. This conference room can host up to 800 guests.

2)

MASTER CLASS: -
With its 200 m2 area, the fully-equipped Master Class conference room can accommodate
up to 200 people.

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3) THINK TANK 1: -
The Think Tank 1 room has a surface area of 72 m2. As with all the other conference
rooms, the event team is on hand to help the guest to ensure the event runs smoothly.

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4) THINK TANK 2: -
Adaptability and flexibility are the two words that best describe the conference facilities
offered by 4* The Ravenala Attitude hotel at Think Tank 2. This conference room has the area of 72 m2.

5)

THINK TANK 3: -

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 Think Tank 3 room is perfect for meetings or work sessions. The area of this conference
room is 36 m . This conference room has the capacity of 24 people.
2

6) WALK THE TALK: -

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 Organise working sessions in 4* Ravenala Attitude hotel’s Walk the Talk conference
room to get down to business. This conference room has the area of 68 m2. The capacity of this conference
room is 36 people.

7) OUT OF THE BOX: -

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 Out of the box conference room is good for the team conferences. This conference
room has the area of 40 m2.

ABOUT THE DEPARTMENTS COMPLETED

1. KOT NOU: -
Kot Nou is one of the signature restaurants of the attitude group of hotels. You can find it
in each of the attitude hotels. It is a restaurant that serves regional and authentic Mauritian cuisine based
food with the use of home-grown Mauritian spices and blends of spices. Ot is an à la carte based restaurant
that serves 4 course meal and follows tapas style of food serving. In this the food is divided in two parts the
cold tapas or cold starters and hot tapas or hot main course followed by dessert. Also starts with selection of
soups that are very authentic to the Mauritian cuisine.
This restaurant fully works on induction based cooking and no actual gas ranges are used. It serves around
40-50 pax per day and operates for only dinner service. The kitchen is directly connected to the dining area
or we can say it is front of the dining area or just like a live kitchen
The main course served can be compared to the ‘thali’ served in the Indian cuisine. The portions served are
mono portions and served in small bowls combined on a plate or platter.

My Experience: -

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 As a trainee I have worked at all of the sections of the kitchen right from the cold starters to
desserts. Not like other outlets the desserts are to be prepared in the kitchen itself and is not served from the
pastry.
Working in kotNou I came to know about the regional taste profile of the mauritians and how
they like their food to be. Also understood the use of proper amounts of spices to maintain the balance in à
particular dish. The most common ingredient is curry leaves which is obtained from the backyards of the
hotel.

2. BUTCHERY AND FISHERY:

Butchery and Fishery being the integral part of the restaurant caters to needs and requirements of each
restaurant including the main buffet. It also provides to the banquet functions as well as has to work under
pressure many a times as catering such number of restaurants serving to such large numbers is not easy all
the time. For this both the sections are well equipped with chopping boards, mincers, chill freezers,
defrosting areas.
As raw items are processed here following the hygiene protocols to top most is the main aim. Usage of
different boards for different types of meats and storing them separately under maintained temperatures is
important.
Both the sections operate in the morning only and the day begins with collecting of the required indent from
the cold storages. For example, around 100kg of poultry, 60 kg of beef, 100kg of fish fillets are the daily
needs of both the sections to cater nad fulfill the needs of 10 restaurants without any hassle.
Butchery process a wide variety of meats such as cerf or deer, pork, lamb, beef, canards, chicken. It is
important to provide required meat in required cuts for the respective restaurants.

My Experience: -
As a trainee I unde various cuts of meats and different techniques to debone a leg of chicken as
well as separating each part of a whole chicken in the easiest way and quickest way. Similarly learned to
fillet a fish properly and to cut the fish according to the required weight of a portion.

3. BREAKFAST SECTION: -
Breakfast is the important and a section catering to needs almost all the guests in the
hotel. As it functions in the morning when any other restaurant or kitchen is functioning. Similar to hot
buffet it caters to need of 300-400 pax daily. It is divided into 3 sections live pancakes and French toast
section, live omelettes section and live grilled bacon section. The mise en place for the breakfast is done
right after the day’s breakfast ends. The mise place includes collecting of indent and vegetables from the
loading bay.
It also functions in the hot kitchen for the preparation of hot dishes served in the breakfast buffet. It just has
a separate cold storage and kitchen area to work other mise en place. Most of the mise en place includes
preparation of fresh fruits cuts and salads, yogurt’s, fresh juice.

My Experience: -

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 As a trainee I have worked in all the 3 sections and also helped in the mise en places for the
breakfast service.
In the live pancakes and French toast section I came to know the recipes for both the batters
and the perfect time and temperatures for each of them. Working live counters also helped me to have direct
interaction with the guests and improve my communication skills it also helped me to understand the guests
needs.
In the live omelette section, I learned about the importance of speed, technique and mind to
remember each order of the guest and prepare and serve to right guest. Understood the flipping technique for
the omelette, how to poach an egg. Quantification of toppings that are added in the omelette as per need of
the guests.

4. HOT KITCHEN:
Hot kitchen being the heart of the main buffet. It is the kitchen that caters to needs of almost 300-400 pax
each day. Also providing a wide selection of grilled foods, veg preparation as well as non veg preparation
including the international as well as regional way preparations. The hot kitchen follows cyclical menu
which is changed every day. The hot kitchen is divided into 2 parts the indian section functions in the half
part. On the buffet it is further divided into italian corner, grill section, stir beef and pork section and indian
section.
Hot kitchen being the main kitchen is loaded with ample of equipments such as large tilt pans, gas ranges,
large hot plates, boiler, deep fryers, commercial mixers, commercial deck ovens. It is located right im the
centre so it becomes easy to carry out other functions at ease such as collecting the indent from the store and
vegetables from the loading bay.

My Experience: -
As a trainee working in such a pressured kitchen with large quantities of food being prepared
at the same time was a true task. Accounting to the gains I have learned a lot working in the hot kitchen as
also it being one of my areas of interest in the kitchen. I came know the usage of large kitchen equipment’s
and how the quantification is done on the basis of no of pax to be attending the buffet. As a trainee I have
helped in mise en place as well as worked the live counters such as grill section, pizza and pasta corner, stir
fry beef corner, etc.

5. BISTROT KITCHEN: -
The Bistrot is American cuisine based restaurant that serves mostly burgers and salads.
It functions in both lunch as well as dinner service. The dinner service includes main course that is served at
live counter by the chef himself. The restaurant has its own attached bar that serves variety of drinks to the
guests. The dinner service is the most hectic and high pressure service as there is mostly 80-90 pax each day.
The menu is attached herewith. As it serves grilled and fried foods it is well equipped with grills, 3
commercial deep fryers, toaster and salamanders. The live section functions only for the dinner service and
serves main course.

My Experience: -

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 I have worked in both lunch as well as dinner service as a trainee. The lunch Service Mise
en place begins with collecting indent from the store and the vegetables from the loading bay. Further the
most important ingredient lettuce is to washed using purified water. The two varieties of lettuces used are
‘romaine’ and ‘butter head’. Followed by the mise en place for the salads served in the lunch service is to be
done. The mise en place for the dinner service is also done after the lunch service is done. The main
inclusion in the lunch service is panini and beef baguette that are prepared prior to save time during the
service.
In the dinner service the main aim is to prepare the main course that are served on a large
scale on the live grill section. The dinner service includes main course such as pork, beef, chicken and lamb
served with veg, mashed potatoes and its own sauces. These main courses are prepared by the chef himself
on the live section.
Working in bistrot I learned about the cooking points for beef burgers and making of
various salads served in both lunch as well as dinner service.

6. COLD KITCHEN: -
Cold kitchen function along with the hot kitchen and in correlation with the main kitchen.
Similar to butchery & Fishery it caters to needs of main buffet as well as provides to functions and banquets.
But likewise not to each restaurant as each of them have their cold kitchen catering to their own needs.
Cold kitchen has its own place in the buffet for the setting up of salads, cheeses selections alongside the
dressings. Main aim is to provide good quality and wide variety of salads selections to guests. It is well
equipped with cold storage as well as working area, chopping boards and other components such as
commercial blenders and other equipment’s.
My Experience: -
As a trainee working in Cold Kitchen introduced me to various culinary terms and
techniques used by the chefs. Also understood the concept selection of good quality of vegetables for the
salads to give perfect taste and texture. I was also introduced a wide variety of salads preparations including
both regional as well as international salads. Also developed a quality that how to prepare a great salad with
minimal effort and mini ingredients.

7. A TAVOLA:
A’Tavola is italian cuisine based restaurant that serves various pasta preparations and italian desserts.
The restaurant functions in the main kitchen itself with 5 gas ranges out which one is occupied with a pot of
boiling water to blast cook pasta during the service. Each of the main courses is served with sautéed
vegetables and mashed potatoes. Also an add on each main courses served has its own sauce to be served
along with. A’Tavola operates only for the dinner service and serves around 50-60 pax each day.
A noteable poit is that the food is cooked as per the guest’s requirements and keeping in mind the allergy of
the guests.
The kitchen is divided into two parts cold starters section and hot section for the pasta and main course
preparation.

My Experience: -

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 As a trainee I have worked in both hot as well as cold section making starters as well as pasta
and main course preparations. The mise en place begins like any other outlet with collecting of the indent
from the store and vegetables from the loading bay. Mise en place includes the prior cooking of required
pastas and storing them in separate food pans. Preparation of sauces is the key part for an italian restaurant
like A’tavola. The garnishes required for the plating are made by the chef himself such as savoury tuile ,
parmesan tuile , etc . One of the most ordered dish is breaded prawns.
Working in A’tavola I learned about cooking points for beef such as rare, medium, well done,
medium well. Learned how to cook each type of pasta al a;dante. Understood the key points while plating
starters as well as main course.

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