FOOD PRODUCTION

MAIN KITCHEN – CONTINENTAL

ARJUN RATHAUR

HOTELIER DEVELOPMENT TRAINEE

2023-2025
 ACKNOWLEDGEMENT
I would like to express utmost gratitude to my mentor Mr. Ramesh Takulia and my
program director and mentor Mrs. Viniti Bahl Sherawat for providing me with this
opportunity to embark upon this report and deepen my knowledge. I am deeply indebted
to the Director of culinary, Mr. Arun Sundaraj and Executive Sous Chef, Mr. Prashant &
Mr. Salem Lepcha and the entire Main Kitchen Team at Taj Mahal, New Delhi for their
guidance and support.

I take this opportunity to thank everyone for their contribution to this report, it was their
immense support and guidance which motivated me to gain knowledge about the whole
department and understand the function of the same.
TABLE OF CONTENTS:

S. NO. TOPIC PAGE

NUMBER
1. INTRODUCTION 2-10
1.1 The Taj Mahal, New Delhi 2-5
1.2 Introduction to Main Kitchen 6-7
1.3 Continental Cuisine 8-10
2. LAYOUT 12-26
2.1 Area and Layout of MK – Continental 17-18
2.2 Equipment Function; Specifications 19-25
2.3 Kitchen Planning 25-26
3. STAFFING 27
3.1 Job Titles 27
3.2 Brief Role Descriptions 27-33
3.4 Duty Rosters 34-35
4 UNIFORMS 36-43
5 MENU 44
5.1 Menu Description 44-47
5.2 Key Classification of Dishes 48-55
6 SECTIONS 56
6.1 Key Activities 56-58
6.2 Opening Duties 59
6.4 Preparing, Finishing, Plating and Finishing 60-76
6.5 Shift Handover 77
6.6 Closing Duties 78-79
7 FOOD SAFETY 80-81
7.2 HACCP 82-90
7.3 FSSAI 91-94
7.4 Safe Food Handing 95-96
7.5 Hygienic Habits and Safe Practices 97
7.7 Cooking Temperatures 101
8 STORAGE 102
8.1 Policy and Procedures: Dry, Cold and Deep 97-101
9 SAFETY 106
9.1 Safety Practices 106-110
9.2 First Aid Box 111-113
10 RECIPE 114
10.1 Recipe Card 114
12 CONLUSION 115
 Chapter 1: IntroducMon

1.1The Taj Mahal, New Delhi

Taj Mahal, New Delhi, located in the heart of the city, stands as tribute to legendary hospitality
and service, complemen^ng the broad leafy boulevards of Delhi's chief architect, Sir Edwin
Lutyens. Central to The Taj Mahal Hotel's prominence is its old-world grace and charm, blended
effortlessly with contemporary comforts and ameni^es. Its proximity to the seat of government,
the city’s diploma^c corps, commercial hubs, cultural centres, and iconic heritage wonders, has
furthered the hotel’s reputa^on as the epicentre of the capital. Taj Mahal, New Delhi, our 5-star
hotel in Delhi, provides luxury like none other. All around, grandeur meets elegance—an^ques,
priceless art, and tradi^onal accents and colours are impeccably woven together with
contemporary style and modern ameni^es. The 213 luxurious rooms including 40 suites, all of
which offer stunning aerial views of Delhi’s historic skyline, or the one-of-a-kind Presiden^al
Suite, are all perfected to host dignitaries and celebri^es from across the globe. The hotel’s
entrance is portal to centuries past, and the architectural triumphs of the city date back to the
7th century. This iconic hotel in Delhi near India Gate is one of the most preferred addresses for
Heads of State, business leaders and visi^ng dignitaries, given its stateliness and security, its
original culinary innova^ons and the air of quiet, restrained luxury that permeates every aspect
of a visitor’s stay. Located at the epicentre of New Delhi, this prime property is 2 km from
Rashtrapa^ Bhavan, 5 km from the Railway Sta^on and 18 km from Indira Gandhi Interna^onal
Airport. The hotel’s culinary repertoire offers several choices. Authen^city, excellence in service,

2
ar^stry and innova^on in cuisine come together to create a dining experience that makes the
hotel the city’s dining des^na^on of choice. Machan - the city’s preferred 24-hour Interna^onal
eatery, House of Ming - Delhi’s first Cantonese and Schezuan specialty restaurant in a five-star,
Varq - Modern Indian gourmet dining des^na^on, Emperor Lounge – an elegant place for
mee^ngs over tea or coffee, Captain’s Cellar - a sanctuary and a voyage, to celebrate cuisine,
camaraderie, and all things wine and Rick’s – urban bar lounge offering a fine selec^on of malts,
wines & mar^nis. The crag of our master chefs and impeccable hospitality perfectly
complement the central loca^on, ameni^es, our versa^le banquet venues, and lush lawns of
this iconic hotel. This makes Taj Mahal, New Delhi the preferred venue for extraordinary events,
celebrated ceremonies, glamorous gatherings, and sophis^cated soirees.

Dining OpMons:

Name Cuisine Covers

Machan Mul^-Cuisine 94
House of Ming Chinese
Varq Indian (Fine Dining) 62
Emperor’s Lounge Finger Food
Rick’s South East Asian 60
Captain’s Cellar Interna^onal

3
From Top Le* to Bo-om Right: Machan, House of Ming, Emperor’s Lounge, Varq, Captain’s
Cellar and Ricks

Event Spaces:

Name Maximum Capacity (with Buffet Setup)

Poolside Lawns (LHS & RHS) 600
Diwan-I-Khas 50
Agab Mahtab 80
Diwan I Am 250
Terrace Garden 200
Longchamp 150

4
From top le* to bo-om right : Poolside Lawns, A*ab Mahtab, Diwan I am and Longchamp

5
 1.2 IntroducMon to Main Kitchen

The main Kitchen at The Taj Mahal New Delhi is situated at the Ground Floor and is divided
into the following sec^ons:

1. Con^nental Sec^on
2. Indian Sec^on
3. Commissary
4. Garde Manger
5. Butchery
6. Designated Pot Wash Areas

This document covers the Main Kitchen – Con^nental which is also situated at the same floor
and uses the following sec^ons for daily func^oning:

1. Con^nental Sec^on
2. Commissary (For Mise-en-place)
3. Garde Manger Walk-In Refrigerator (For Storing Mise-en-place)

Le* to Right: Commissary, ConKnental Hot and Cold Walk-In Refrigerator

The Con^nental sec^on shares it’s walk – in refrigerator with the Garde Manger and also used
the Commissary for Mise-en-place (Culng of vegetables, Processing of meats, Thawing, Usage
of Heave Machinery {i.e. Buffalo Chopper etc}
6
From Top to Bo-om: Layout of Butchery and Main Kitchen (Indian, ConKnental and Garde
Manger) and Bakery

7
 1.2 IntroducMon to Cuisine

ConMnental Cuisine

Introduc^on:
The world of cuisine is a vibrant tapestry woven with threads of culture, history, and innova^on.
Among the rich diversity of culinary tradi^ons, Con^nental cuisine stands out as a quintessen^al
expression of refined taste and gastronomic excellence. Rooted in the culinary heritage of
Europe, Con^nental cuisine encompasses a vast array of flavours, techniques, and ingredients
that have cap^vated palates around the globe. In this essay, we embark on a journey to unravel
the intricacies of Con^nental cuisine, exploring its origins, defining characteris^cs, and enduring
influence on the culinary landscape.

Origins and Evolu^on:

The roots of Con^nental cuisine can be traced back to the diverse culinary tradi^ons of Europe,
where each region boasts its own dis^nct culinary iden^ty shaped by geography, climate, and
cultural heritage. From the robust flavours of Italian pasta to the delicate refinement of French
pastries, Con^nental cuisine reflects centuries of culinary evolu^on and cross-cultural exchange.

One of the cornerstones of Con^nental cuisine is French gastronomy, renowned for its
me^culous apen^on to detail and emphasis on quality ingredients. The culinary legacy of
France, with its rich sauces, bupery pastries, and exquisite wines, has had a profound impact on
the development of Con^nental cuisine, selng the standard for elegance and sophis^ca^on.

Similarly, Italian cuisine has leg an indelible mark on Con^nental gastronomy, celebrated for its
rus^c simplicity and bold flavours. From the iconic pizzas of Naples to the sumptuous risopos of
Milan, Italian culinary tradi^ons have permeated Con^nental cuisine, adding depth and variety
to its repertoire of dishes.

Characteris^cs and Flavour Profiles:

8
At the heart of Con^nental cuisine lies a commitment to cragsmanship and tradi^on, with an
emphasis on fresh, seasonal ingredients and precise cooking techniques. Whether it's the
creamy sauces of French cuisine or the vibrant herbs and spices of Mediterranean fare,
Con^nental dishes are characterized by their depth of flavour and apen^on to detail.

One of the hallmarks of Con^nental cuisine is its versa^lity, with dishes ranging from hearty
stews and braises to delicate soufflés and pastries. Each region contributes its own unique
flavour profile to the Con^nental culinary tapestry, resul^ng in a diverse array of dishes that
cater to every palate.

In French cuisine, sauces play a central role, adding richness and complexity to dishes such as
coq au vin and boeuf bourguignon. Meanwhile, Italian cuisine celebrates the bounty of the
Mediterranean, with dishes like caprese salad and Osso Buco showcasing the vibrant flavour of
fresh herbs, olive oil, and ripe tomatoes.

In addi^on to its savoury offerings, Con^nental cuisine is also celebrated for its decadent
desserts and pastries. From the flaky croissants of France to the creamy ^ramisu of Italy,
Con^nental sweets delight the senses with their indulgent flavour’s and exquisite cragsmanship.

Influence and Global Reach:

The influence of Con^nental cuisine extends far beyond the borders of Europe, with its flavours
and techniques embraced by chefs and food enthusiasts around the world. From fine dining
establishments to neighbourhood bistros, Con^nental cuisine has become synonymous with
culinary excellence and sophis^ca^on.

In recent years, the rise of global travel and cultural exchange has further fuelled the popularity
of Con^nental cuisine, leading to a prolifera^on of restaurants and food fes^vals dedicated to
showcasing its diverse flavours and tradi^ons. Today, diners can savour the delights of
Con^nental cuisine in ci^es from Tokyo to New York, testament to its enduring appeal and
universal allure.

9
Con^nental cuisine stands as a testament to the rich tapestry of culinary tradi^ons that have
shaped the world of gastronomy. From the refined elegance of French cuisine to the rus^c charm
of Italian fare, Con^nental dishes cap^vate the senses with their depth of flavours, precision,
and ar^stry. As we con^nue to explore the diverse culinary landscape of the world, Con^nental
cuisine remains a beacon of excellence and inspira^on, invi^ng us to indulge in the ^meless
pleasures of good food and good company.

Con^nental cuisine encompasses a broad range of culinary tradi^ons from various European
countries. While there isn't an exhaus^ve list of countries considered under the umbrella of
Con^nental cuisine, some of the primary ones include:

France: French cuisine is ogen regarded as the epitome of Con^nental cuisine, renowned for its
rich sauces, delicate pastries, and emphasis on quality ingredients.

Italy: Italian cuisine is another cornerstone of Con^nental cuisine, celebrated for its bold
flavours, fresh ingredients, and diverse regional special^es such as pasta, pizza, and risopo.

Spain: Spanish cuisine is characterized by its vibrant flavours and ingredients, including olive oil,
garlic, tomatoes, and an array of seafood dishes like paella.

Germany: German cuisine is known for its hearty and comfor^ng dishes, such as sausages,
schnitzels, and savoury stews like sauerkraut.

Greece: Greek cuisine features a wealth of Mediterranean flavour, with dishes highligh^ng
ingredients like olives, feta cheese, lamb, and fresh vegetables.

Switzerland: Swiss cuisine combines influences from its neighbouring countries, featuring dishes
like fondue, raclepe, and hearty Alpine classics such as pomme ro^ and Swiss chocolate.

Belgium: Belgian cuisine is famous for its indulgent treats like Belgian waffles, chocolate, and
moules-frites (mussels and fries), as well as rich stews like carbonnade flamande.

10
Austria: Austrian cuisine is known for its comfor^ng dishes like schnitzel, strudel, and hearty
soups, reflec^ng its Central European heritage.

These are just a few examples of countries whose culinary tradi^ons are ogen considered
part of Con^nental cuisine. However, the term "Con^nental cuisine" can also encompass
culinary influences from other European countries, depending on the context and
interpreta^on.

11
 2. LAYOUT
Planning of a Layout
Kitchen layout planning is a cri^cal aspect of designing a successful and efficient culinary
workspace. Whether you're selng up a restaurant, hotel, catering service, or any other food
establishment, the layout plays a pivotal role in op^mizing workflow, ensuring food safety,
and maximizing produc^vity. In this ar^cle, we will explore the key considera^ons and best
prac^ces for commercial kitchen layout planning to help you create a func^onal and
profitable culinary opera^on.

1. Understanding Workflow and Zones: A well-designed commercial kitchen takes into

account the flow of ac^vi^es from receiving ingredients to food prepara^on, cooking,
pla^ng, and dishwashing. Create dis^nct work zones such as the receiving area, dry storage,
refrigera^on, food prepara^on, cooking, and dishwashing zones. Efficiently organizing these
zones will minimize cross-traffic, reduce chances of contamina^on, and improve overall
workflow.

2. Implemen^ng the Work Triangle Concept: The work triangle concept involves
strategically placing the three key areas in a kitchen—the cooking zone (stove, oven),
prepara^on zone (countertops), and storage zone (refrigerators, freezers)—in a triangular
papern. This ensures minimal movement between these areas, enhancing efficiency and
reducing ^me and effort.

3. Separa^ng Hot and Cold Zones: To maintain food safety and prevent cross-
contamina^on, it is crucial to separate hot and cold zones in the kitchen. Place cooking
equipment, such as grills, fryers, and stoves, in the hot zone, while refrigerators, freezers,
and food prepara^on areas should be in the cold zone. This separa^on helps maintain proper
temperature control and prevents the growth of harmful bacteria.

12
4. Op^mizing Space and Equipment Placement: Consider the available space and carefully
plan the placement of equipment, worksta^ons, and storage areas. Ensure sufficient space
between equipment for safe and comfortable movement. Priori^ze easy access to frequently
used items and place them within arm's reach of worksta^ons to minimize unnecessary
steps.

5. Adequate Ven^la^on and Exhaust Systems: Commercial kitchens generate heat, smoke,
and odours, making proper ven^la^on and exhaust systems crucial. Install high-quality
ven^la^on hoods, exhaust fans, and ductwork to remove heat and airborne pollutants
efficiently. Adequate ven^la^on helps maintain a comfortable and safe working environment
for kitchen staff.

6. Safety and Compliance: Adhere to local health and safety regula^ons when designing
your commercial kitchen layout. Consider factors such as fire safety, emergency exits, proper
placement of fire suppression systems, and access to first aid equipment. Ensure compliance
with food safety guidelines and codes to protect the health of both staff and customers.

13
 Types of Layouts

1. Assembly-Line Kitchen Layout: The assembly-line kitchen layout, also known as the
"conveyor belt" or "produc^on line" layout, is commonly found in fast-food restaurants,
cafeterias, and large-scale catering opera^ons. It features a linear arrangement of
worksta^ons, where each sta^on is responsible for a specific task, such as food prep,
cooking, assembly, and pla^ng. This layout promotes a streamlined and efficient workflow,
enabling high-volume produc^on and quick service.

2. Island Kitchen Layout: The island kitchen layout revolves around a central cooking sta^on
or island, surrounded by worksta^ons and equipment. This layout encourages collabora^on
and interac^on among kitchen staff, as well as providing a focal point for food prepara^on
and cooking. The island layout is ideal for open kitchen concepts and establishments where
culinary ar^stry and presenta^on play a significant role, such as upscale restaurants and
exhibi^on kitchens.

3. Zone Kitchen Layout: The zone kitchen layout divides the kitchen into dis^nct work zones
based on the tasks performed. Each zone focuses on a specific func^on, such as food
prepara^on, cooking, baking, dishwashing, or storage. This layout op^mizes workflow by
minimizing cross-traffic and ensuring that related tasks are grouped together. The zone
layout is commonly seen in medium to large-scale restaurants and hotels.

4. Galley Kitchen Layout: The galley kitchen layout, inspired by ship galleys, features parallel
counters or walls with a central aisle. It maximizes efficiency and space u^liza^on by crea^ng a
linear workflow. This layout is par^cularly suitable for smaller kitchens or establishments with
limited space. It allows for a streamlined workflow between the cooking and prepara^on areas,
while maintaining accessibility to storage and equipment.

5. Open Kitchen Layout: The open kitchen layout, also known as the "chef's table" or
"theatre-style" kitchen, is designed to showcase the culinary process to customers. It provides a
transparent and engaging experience, allowing diners to witness the cooking and prepara^on of

14
their meals. This layout is popular in fine dining restaurants and establishments where the
interac^on between chefs and customers is valued.

6. Combina^on Layout: The combina^on layout is a versa^le approach that combines

mul^ple elements from different layouts to meet specific opera^onal needs. It allows for
customiza^on based on the unique requirements of the culinary business. For instance, a
combina^on of the island and zone layouts can create an efficient and visually appealing kitchen
setup that integrates both collabora^ve worksta^ons and dedicated task areas.

15
Top to Bo-om: Zoning Layout, Open Layout, Island Layout and Assembly Line Layout

16
 Banquet Kitchen layout at The Taj Mahal, New Delhi

The Taj Mahal, New Delhi, a beacon of luxury and culinary excellence, houses a sprawling
banquet kitchen spanning over the whole ground floor. This revamped masterpiece is a
harmonious blend of ar^stry and func^onality, featuring dedicated sec^ons for Halwai,
Con^nental, Indian Curry, and Tandoor cuisines. We will explore the arrangement of
worksta^ons, equipment, and storage spaces, ensuring seamless workflow, efficiency, and
precision.

Within the expansive banquet kitchen, the Con^nental sec^on serves as a dedicated area for
Western cuisine prepara^on. Despite occupying a smaller por^on of the kitchen, it is
thoughwully designed to maximize workflow and produc^vity. Let's delve into the layout of the
Con^nental sec^on and its key features:

Above : Detailed Layout of Main Kitchen ConKnental

17
 Above: Layout of Commissary

Within the expansive banquet kitchen, the Con^nental sec^on serves as a dedicated area for
Western cuisine prepara^on. Despite occupying a smaller por^on of the kitchen, it is
thoughwully designed to maximize workflow and produc^vity. Let's delve into the layout of the
Con^nental sec^on and its key features namely the equipment func^ons and kitchen planning.

18
 2.1 Equipment FuncMons; SpecificaMons
Equipment’s can be divided into three main categories, namely :-
1. Automa^c equipment’s
2. Semi-Automa^c equipment’s
3. Manual Equipments

S.no Equipment Equipment Picture

. Name FuncIon
Used to store dry
ingredients and
equipment (
1. Storing Unit generally used for
Potatoes and
Onions)

Generally used by
the con^nental
sec^on for roas^ng
lamb, rehea^ng
lasagnes etc. It is a
very versa^le
2. Ra^onal equipment and can
Oven demonstrate a
plethora of cooking
methods.

19
 LPG Powered Gas
Range used for day
to day func^oning
and is highly
3. 4 Burner versa^le
Gas Range

Industrial Chopping
Machine which has
a sharp rotatory
blade which helps
to finely
4. Buffalo chop/mince/pulver
Chopper ise ingredients such
as meats, mixtures
etc.

5. Deep Fat Essen^ally used to

Fryers deep fry dishes of
certain elements of
dishes like Cutlets,
Croquets etc or
even leaves like
Basil to increase
texture and flavour

6. Robot This is an essen^al

Coupe when it comes to
day to day
opera^ons, can be
used to shred

20
 vegetables like
Carrots or can be
used to grate Hard
Cheese like
Parmesan.
7. Grill Extensively used for
grilling proteins like
Chicken, Fish, Lamb
etc

8. Thermomix An Essen^al While

Making Emulsions
or even grinding
Spices like
Cinnamon

9. Mixer Another essen^al

Grinder in day to day
opera^ons. i.e. to
make purees,
sauces like Pesto,
grinding nuts for
garnishes etc.
10. Sous Vide A sous vide
(Water machine helps
Circulator) cooking meat to
perfect doneness

21
 and desired
textures and is
ogen used for
Meats like Fish,
Lamb and even
sauces which are to
be reduced
11. ISI Siphon This equipment is
used for molecular
gastronomy to
make espumas,
Foams or store
warm sauces like
Hollandaise
12. Robot Used only for larger
Coupe quan^^es to blend
(Immersion sauces and soups.
Blender)

22
Some other Equipments include:

1. Four Working Tables: The Con^nental sec^on is equipped with four dedicated working
tables, each standing at a height of 33 inches. These spacious worksta^ons provide
ample surface area for food prepara^on, including chopping, mixing, and pla^ng. Two of
the tables are conveniently located adjacent to each other, opposite the central gas
range, facilita^ng efficient collabora^on among culinary staff.

2. Central Gas Range: At the heart of the Con^nental sec^on stands a state-of-the-art
central gas range, serving as the culinary nucleus. This centrepiece features six high-
pressure burners, enabling simultaneous cooking of mul^ple dishes. The strategic
placement of the gas range ensures op^mal accessibility from working tables, allowing
chefs to effortlessly move between prepara^on and cooking stages, ensuring seamless
execu^on.

3. Dry Store: Adjacent to the Indian (Tandoor) sec^on lies a well-organized dry store,
me^culously stocked with essen^al pantry items and dry ingredients. This thoughwully
designed storage area ensures easy access to supplies, reducing down^me and
promo^ng efficient food prepara^on. Chefs can swigly retrieve necessary ingredients,
maintaining a smooth workflow.

4. Walk-in Refrigerator: The Con^nental sec^on is complemented by a spacious walk-in

refrigerator located within close proximity. This refrigera^on facility offers ample space
for storing perishable ingredients, prepared food items, and prepped dishes (For
Holding). Its strategic placement enhances efficiency by providing quick and convenient
access to chilled ingredients during the cooking and pla^ng stages, maintaining the
highest standards of food safety and quality.

5. Pick-up Counter: The Con^nental sec^on shares a pick-up counter with the IRD Sec^on,
serving as the final sta^on before delivering delectable dishes to the banquet hall or

23
serving area. This counter is strategically posi^oned, allowing chefs to assemble, garnish,
and present dishes with finesse. The seamless transi^on from the kitchen to the guests'
tables is facilitated, ensuring a memorable dining experience

24
 Planning of a Layout

Kitchen layout planning is a cri^cal aspect of designing a successful and efficient culinary
workspace. Whether you're selng up a restaurant, hotel, catering service, or any other food
establishment, the layout plays a pivotal role in op^mizing workflow, ensuring food safety, and
maximizing produc^vity. In this ar^cle, we will explore the key considera^ons and best prac^ces
for commercial kitchen layout planning to help you create a func^onal and profitable culinary
opera^on.

1. Understanding Workflow and Zones: A well-designed commercial kitchen takes into

account the flow of ac^vi^es from receiving ingredients to food prepara^on, cooking,
pla^ng, and dishwashing. Create dis^nct work zones such as the receiving area, dry
storage, refrigera^on, food prepara^on, cooking, and dishwashing zones. Efficiently
organizing these zones will minimize cross-traffic, reduce chances of contamina^on,
and improve overall workflow.

2. Implemen^ng the Work Triangle Concept: The work triangle concept involves
strategically placing the three key areas in a kitchen—the cooking zone (stove, oven),
prepara^on zone (countertops), and storage zone (refrigerators, freezers)—in a
triangular papern. This ensures minimal movement between these areas, enhancing
efficiency and reducing ^me and effort.

3. Separa^ng Hot and Cold Zones: To maintain food safety and prevent cross-
contamina^on, it is crucial to separate hot and cold zones in the kitchen. Place
cooking equipment, such as grills, fryers, and stoves, in the hot zone, while
refrigerators, freezers, and food prepara^on areas should be in the cold zone. This
separa^on helps maintain proper temperature control and prevents the growth of
harmful bacteria.

25
4. Op^mizing Space and Equipment Placement: Consider the available space and
carefully plan the placement of equipment, worksta^ons, and storage areas. Ensure
sufficient space between equipment for safe and comfortable movement. Priori^ze
easy access to frequently used items and place them within arm's reach of
worksta^ons to minimize unnecessary steps.

5. Adequate Ven^la^on and Exhaust Systems: Commercial kitchens generate heat,

smoke, and odours, making proper ven^la^on and exhaust systems crucial. Install
high-quality ven^la^on hoods, exhaust fans, and ductwork to remove heat and
airborne pollutants efficiently. Adequate ven^la^on helps maintain a comfortable
and safe working environment for kitchen staff.

6. Safety and Compliance: Adhere to local health and safety regula^ons when designing
your commercial kitchen layout. Consider factors such as fire safety, emergency exits,
proper placement of fire suppression systems, and access to first aid equipment.
Ensure compliance with food safety guidelines and codes to protect the health of
both staff and customers.

26
 3.STAFFING
3.1 Kitchen Brigade: Hierarchy, Roles & ResponsibiliIes

Director of
Culinary and
F&B

Executive Sous Exexutive Sous

Chef Chef

Jr. Sous Chef

Commis I Commis II Commis III

Apprentice

Above: The Hierarchy Followed at The Taj Mahal New Delhi’s Banquet Main Kitchen

Job Title: Banquet Sous Chef (ExecuIve Sous Chef)

Job Descrip^on:

The Sous Chef is a key leadership posi^on responsible for overseeing all culinary aspects of
banquet opera^ons. They play a crucial role in menu planning, food produc^on, and ensuring
excep^onal dining experiences for guests. The Banquet Chef leads the culinary team,
coordinates food prepara^on, and maintains high standards of quality, presenta^on, and
efficiency in the banquet kitchen.

Responsibili^es:
1. Menu Planning and Development:
• Collaborate with clients, event planners, and management to create customized menus
that meet their specific preferences, dietary restric^ons, and event themes.

27
• Develop innova^ve and crea^ve dishes, incorpora^ng seasonal ingredients and culinary
trends, while considering cost and feasibility.
• Maintain a diverse menu porwolio to cater to a variety of banquet events.

2. Culinary Opera^ons Management:

• Oversee and direct the culinary team in all aspects of food produc^on, ensuring
adherence to standardized recipes, por^on sizes, and presenta^on techniques.
• Coordinate food prepara^on and cooking ac^vi^es, including mise en place, cooking
methods, and pla^ng, to deliver high-quality and visually appealing dishes.
• Monitor food produc^on and presenta^on to maintain consistency and exceed guest
expecta^ons.

3. Staff Supervision and Training:

• Hire, train, and develop culinary staff, fostering a posi^ve and collabora^ve work
environment.
• Provide coaching and mentorship to enhance culinary skills, techniques, and crea^vity.
• Schedule and organize the banquet kitchen team, ensuring proper staffing levels for each
event.

4. Inventory and Cost Control:

• Manage inventory levels of food products, minimizing waste, and op^mizing ingredient
usage.
• Collaborate with purchasing departments to source high-quality ingredients while
adhering to budgetary constraints.
• Monitor food costs and implement strategies to control expenses without compromising
quality.

28
5. Food Safety and Sanita^on:

• Ensure compliance with food safety and sanita^on standards, including proper handling,
storage, and labelling of food items.
• Implement and maintain HACCP guidelines and other regulatory requirements.
• Conduct regular inspec^ons and audits to ensure a clean and safe working environment.

6. Collabora^on and Communica^on:

• Coordinate with event planners, banquet coordinators, and other departments to ensure
seamless execu^on of banquet events.
• Communicate effec^vely with the front-of-house staff to ensure smooth service and
^mely delivery of meals.
• Collaborate with vendors and suppliers to source high-quality ingredients and
equipment.

Job Title: Junior Sous Chef

Job Descrip^on:

The Junior Sous Chef plays a vital role in the successful execu^on of banquet events. They assist
the Banquet Chef in overseeing all culinary opera^ons and are responsible for maintaining high-
quality food produc^on, presenta^on, and efficiency in the banquet kitchen. The Junior Sous
Chef collaborates closely with the culinary team and works under the direc^on of the Banquet
Chef to ensure excep^onal dining experiences for guests.
Responsibili^es:

1. Menu Planning and Execu^on:

29
• Collaborate with the Banquet Chef to plan and develop menus for banquet events based
on client preferences, dietary restric^ons, and seasonal availability.
• Assist in organizing food tas^ngs and provide recommenda^ons for menu
enhancements.
• Oversee the proper execu^on and presenta^on of menu items to ensure high-quality
standards are met.

2. Culinary Opera^ons Management:

• Assist the Banquet Chef in managing and coordina^ng all aspects of the banquet kitchen,
including food prepara^on, cooking, pla^ng, and food safety.
• Supervise and train culinary staff, ensuring their adherence to standardized recipes,
por^on sizes, and presenta^on techniques.
• Monitor food quality, freshness, and taste to guarantee excep^onal guest sa^sfac^on.

3. Inventory and Cost Control:

• Assist in managing inventory levels of food products, minimizing waste, and ensuring
proper storage and rota^on.
• Collaborate with the Banquet Chef to control food costs and maintain budgetary targets.
• Conduct regular inventory assessments and provide recommenda^ons for op^mizing
ingredient usage and cost efficiency.

4. Food Safety and Hygiene:

• Ensure compliance with health and safety regula^ons, maintaining cleanliness and
sanita^on standards in the banquet kitchen.
• Monitor and enforce proper food handling procedures, including temperature control,
storage, and labelling.
• Train staff on food safety prac^ces and maintain accurate records of food safety
inspec^ons and HACCP guidelines.

30
5. Team Collabora^on:

• Foster a posi^ve and collabora^ve work environment, promo^ng effec^ve

communica^on and teamwork among the culinary staff.
• Assist in coordina^ng and delega^ng tasks to kitchen staff, ensuring efficient workflow
and ^mely food produc^on.
• Support and mentor junior culinary team members, providing guidance and construc^ve
feedback.

Job Title: Commis

Job Descrip^on:

The roles of Commis 1, Commis 2, and Commis 3 in a professional kitchen share several
similari^es despite their varying levels of experience and responsibili^es. These similari^es
include a focus on food prepara^on, support to senior chefs, adherence to culinary standards,
and the development of culinary skills. All three posi^ons involve assis^ng in the prepara^on of
ingredients, following recipes and por^on sizes, and contribu^ng to the overall smooth
opera^on of the kitchen. Addi^onally, Commis 1, Commis 2, and Commis 3 work closely with
senior chefs, learning from their exper^se, and seeking opportuni^es for growth and
improvement. They all strive to uphold food safety and hygiene prac^ces, maintain cleanliness
and organiza^on in their worksta^ons, and ac^vely contribute to a posi^ve and collabora^ve
kitchen environment. Regardless of their specific level, all Commis posi^ons play essen^al roles
in the culinary team, working together to deliver excep^onal dining experiences to guests.

The roles of Commis 1, Commis 2, and Commis 3 in a professional kitchen typically vary in terms
of experience level, responsibili^es, and skill sets. Here is a general overview of the differences
between these posi^ons:

Commis 3:

31
• Entry-level posi^on.
• Limited or no prior professional culinary experience required.
• Assists in basic food prepara^on tasks, such as ingredient washing, culng, and
measuring.
• Supports the culinary team with various kitchen tasks, including ingredient gathering,
equipment setup, and cleaning.
• Learns and develops basic culinary skills under the guidance of senior chefs.
• Follows instruc^ons and guidance provided by senior chefs to improve skills and
efficiency.
• Focuses on building a strong founda^on of culinary knowledge and gaining familiarity
with kitchen opera^ons.

Commis 2:

• Intermediate-level posi^on.
• Some prior experience in a professional kitchen or basic culinary educa^on is ogen
preferred.
• Assists in food prepara^on and cooking tasks, working under the supervision of senior
chefs.
• Con^nues to develop culinary skills, such as grilling, frying, sautéing, and baking.
• Collaborates with the kitchen team to ensure efficient workflow during service.
• Par^cipates in ongoing training and seeks opportuni^es to expand knowledge and
proficiency in the culinary arts.
• Contributes to maintaining cleanliness, organiza^on, and stock management in the
kitchen.
Commis 1:

• Experienced-level posi^on.
• Prior experience in a professional kitchen or comple^on of a culinary program is typically
required.

32
• Involved in food prepara^on and cooking ac^vi^es, working closely with senior chefs.
• Exhibits a higher level of culinary skills and proficiency in various cooking techniques.
• Takes on more responsibility in ensuring food quality, consistency, and presenta^on.
• Supports the development of junior kitchen staff, such as Commis 2 and Commis 3.
• Collaborates with the culinary team in menu planning and execu^ng more complex
dishes.

33
 3.2 Scheduling-Staffing, Shi\s and Duty Rosters

When crea^ng a duty roster for a banquet kitchen, there are several factors to consider ensuring
smooth opera^ons and effec^ve staffing. Here are some key things to consider:
Event Schedule: The schedule of upcoming events, including the number of banquets, their
^mings, and expected guest counts is taken into account. The Following informa^on helps us
determine the required staffing levels for each event.

Skill Sets and Experience: Considering the skills and experience of our kitchen staff, individuals
are assigned to appropriate posi^ons based on their exper^se. Balance the roster by ensuring a
mix of experienced and less experienced staff members for training purposes and efficiency.

Workload Distribu^on: Analyse the workload and divide tasks evenly among the kitchen staff.
Ensure that no one is overwhelmed with excessive responsibili^es while maintaining
produc^vity and efficiency during busy periods.

Shig Rota^on: Plan for a fair and balanced rota^on of shigs to provide equal opportuni^es for
staff members to work different shigs. This helps prevent employee burnout and allows for
adequate rest periods.

Time Off and Availability: Consider employee availability and any requested ^me off or vaca^on
days. Accommodate these requests as much as possible while ensuring that the kitchen is
adequately staffed for all events.

Cross-Training: Encourage cross-training among your staff to enhance flexibility and ensure
coverage during unexpected absences or busy periods. This way, mul^ple team members can
handle various tasks and roles in the kitchen.

Breaks and Rest Periods: Allocate appropriate break ^mes and rest periods to comply with
labour laws and provide employees with necessary rest and rejuvena^on.
Staffing and Shigs at Main Kitchen- Con^nental
34
The sec^on works for all the meals of the day from breakfast to dinner according to the
scheduled events. The shig hours and allotment also happen keeping in mind the same.
The banquet kitchen boasts a dedicated, working in harmony to deliver excep^onal culinary
experiences. Understanding the varying workloads that arise, the con^nental sec^on, known for
its exquisite dishes, strategically assigns a flexible staffing approach. Depending on the demands
of each shig, the sec^on is staffed with a dynamic team ranging from 2 to 3 highly proficient
members. This adaptable approach ensures efficient and smooth opera^ons, allowing the team
to create delectable con^nental delicacies with precision and finesse. With their exper^se and
synchronized efforts, the con^nental sec^on consistently delivers culinary masterpieces that
leave a las^ng impression on banquet guests

35
 4.UNIFORMS
4.1 TYPES OF UNIFORMS
S. No ITEM FABRIC/ MANUFACTURE PICTURE
. MATERIAL R
1. Chef Coat Polyester Chefs Unlimited
Egyptian (Mufatlal)
Cotton
blend

2 Pants Polyester Gwalior mills

Viscose
blend

36
3. Safety Anti-skid Varies (Benz
Shoes matte {Origin: Italy})
black,
(safety
shoes
preferabl
e)

4. Chef White -
Toque pleated
Blanche paper

5. Apron Mix of -
Canvas
and
Cotton

37
4.1 ObservaIons and Learnings
Following are some observa^ons and learnings regarding the Uniforms and Shoes:

Origin of the White Chef Coat

• Marie-Antoine Careme is widely regarded as the reason why chefs wear white. He is said
to have created the current style of chef’s uniform in the mid 19th century, and the tradi^on is
s^ll strong in today’s culinary culture.

• Marie-Antoine chose white as the colour of his chef’s uniform to signify cleanliness. This
was important in 19th century Paris as it gave customers a posi^ve percep^on of chefs, giving
the restaurant and its chefs a more professional and respectable reputa^on. The white design
makes it extremely easy to see mess and so, in theory, is easy to iden^fy a bad chef from a good
chef; a good chef making no mess.

• The tradi^on of wearing this type of clothing dates back to the mid-19th
century. Marie-Antoine Crème, a popular French chef, is credited with developing the current
chef's uniform. The toques were already used, but he sought a uniform to honour the chef.
White was chosen for the chef's coat to signify cleanliness. Later, the French master chef,
Georges Auguste Escoffier, brought the tradi^onal chef's coat to London, managing the
restaurants at the Savoy Hotel and then at the Carlton Hotel.

Other Reasons for Wearing White Chef Coat:

Visibility of Stains:
• White makes it easier to spot any stains or spills on the coat. This is important for
maintaining a clean and sanitary cooking environment, as it allows chefs to quickly iden^fy and
address any poten^al contamina^on.

38
Heat Resistance:

• White reflects sunlight and heat beper than darker colours, helping to keep chef’s cooler
in hot kitchen environments. This is especially important given the high temperatures and
demanding condi^ons ogen found in professional kitchens.

Hygienic Standards:

• White chef coats are believed to make it easier to no^ce if a chef is not maintaining
proper hygiene, as any dirt or stains would be more visible. This promotes a culture of cleanliness
and accountability in the kitchen.

Standardiza^on:

• White chef coats contribute to a standardized and uniform look in the kitchen. This sense
of uniformity is ogen valued in professional kitchens and helps create a cohesive and organized
kitchen environment.

Culinary School Tradi^on:

• Culinary schools ogen adopt the tradi^on of white chef coats, contribu^ng to the
associa^on of white with the culinary profession. As aspiring chefs go through culinary training,
they become accustomed to wearing white coats.

Reasons behind wearing chequered pants :

Concealing Stains:

• The chequered papern helps to camouflage stains and spills that are common in busy
kitchen environments. This is especially beneficial because kitchens can be fast-paced, and chefs
frequently work with ingredients that may leave visible marks.

39
Tradi^onal and Professional Look:

• The chequered papern has become a tradi^onal and recognizable part of the chef's
uniform. It adds a professional and classic aesthe^c to the overall chef alre.

Heat Resistance:

• Like the white chef coat, the choice of paperned pants also considers heat resistance.
Light-coloured and paperned fabrics tend to reflect heat, helping chefs stay cooler in the kitchen,
where high temperatures are common.

Ease of Cleaning:

• Chequered pants can help hide minor stains and dirt, making them appear cleaner for a
longer ^me. The busy nature of a kitchen ogen doesn't allow for immediate changes, so having
pants that maintain a clean appearance is prac^cal.

Standardiza^on:

• Standardiza^on in the kitchen uniform is essen^al for crea^ng a cohesive and

professional look. The chequered papern, along with the white chef coat, contributes to the
overall standardized appearance of chefs in many kitchens.

Recogni^on and Tradi^on:

• The chequered papern has become a symbol of the culinary profession. Its associa^on
with chefs has been solidified over ^me, and it is now widely recognized as part of the tradi^onal
chef's uniform.

40
Significance of a Chef’s Toque Blanche:

• The toque is a chef's hat that dates to the 16th century. Different heights may indicate
rank within a kitchen and the number of folds can also signify a chef's exper^se, with each pleat
represen^ng a technique that has been mastered.

Importance of Safety Shoes:

Safety shoes play a crucial role in maintaining a safe and secure environment in kitchens,
especially in commercial kitchens where there are various poten^al hazards. Here are several
reasons highligh^ng the importance of safety shoes in kitchens:

Slip Resistance:
Kitchens ogen have wet and slippery floors due to spills, cleaning ac^vi^es, and the presence of
liquids. Safety shoes with slip-resistant soles provide trac^on, reducing the risk of slips and falls.

•Protec^on from Falling Objects:

In a busy kitchen, there is a constant movement of utensils, pans, and other objects. Safety shoes
with reinforced toe caps provide protec^on against accidental impacts from falling objects.

•Hot Surface Protec^on:

Commercial kitchens involve the use of hot surfaces, such as stovetops, ovens, and grills. Safety
shoes with heat-resistant soles offer protec^on against burns when accidentally stepping on hot
surfaces.

•Preven^on of Puncture Injuries:

Kitchens may have sharp objects like knives or broken glass on the floor. Safety shoes with
puncture-resistant soles prevent injuries caused by stepping on these sharp objects.

•Chemical Resistance:

41
Commercial kitchens ogen use cleaning agents and chemicals. Safety shoes with chemical-
resistant materials protect against exposure to harmful substances that could cause skin
irrita^on or burns.

•Comfort and Support:

Standing for long periods is common in kitchen environments. Safety shoes with proper arch
support and cushioning provide comfort to kitchen staff, reducing fa^gue and discomfort during
extended shigs.

•Compliance with Regula^ons:

Occupa^onal safety regula^ons ogen mandate the use of appropriate safety footwear in
commercial kitchens. Compliance with these regula^ons is essen^al to ensure a safe working
environment and avoid legal issues.

•Reducing the Risk of Injuries:

Safety shoes contribute to an overall reduc^on in the risk of injuries in the kitchen. This includes
injuries from slips and falls, burns, cuts, and other accidents.

•Hygiene and Cleanliness:

Safety shoes are designed to be easy to clean and sani^ze, promo^ng hygiene in the kitchen
environment. This is crucial in a selng where cleanliness is a top priority.

•Professionalism and Uniformity:

Wearing safety shoes as part of the kitchen uniform contributes to a professional and uniform
appearance among kitchen staff. It also sets a standard for safety- conscious prac^ces in the
workplace.

42
•Long-Term Health Benefits:
Properly designed safety shoes contribute to the long-term health and well-being of kitchen staff
by providing support to the feet, ankles, and lower limbs, reducing the risk of musculoskeletal
issues.

In conclusion, safety shoes are an integral part of ensuring the safety and well-being of kitchen
staff in both residen^al and commercial selngs. They protect against various hazards commonly
found in kitchens and contribute to crea^ng a secure working environment for all team
members.

A Portrait of Marie-Antoine Carême, The French Chef Behind the Chef Whites

French Master Chef Georges Auguste Escoffier, Chef Escoffier Exported the Chef Whites to the
United Kingdom (Also Known as Father of Cookery, Chef of Kings, and Kings of Chefs)

43
 5:Menu
5.1 Menu Planning

At The Taj Mahal, New Delhi, every banquet event is a celebra^on of culinary excellence. While
a Master Menu serves as a standard guideline, our commitment to personalized service ensures
that the menus served to our esteemed guests are me^culously tailored to meet their specific
needs. With careful considera^on given to the type of clientele, religious beliefs, beverage
preferences, type of service, and availability of ingredients, we aim to deliver an excep^onal
dining experience that exceeds expecta^ons.

Understanding the Diverse Clientele

The Taj Mahal, New Delhi, welcomes a diverse range of clientele, from corporate guests to social
gatherings and interna^onal delegates. Understanding the preferences and requirements of
each guest is fundamental to our menu planning process. We take into account factors such as
cultural backgrounds, dietary restric^ons, and personal preferences to create menus that cater
to individual needs. Whether it is vegetarian, vegan, gluten-free, or any other specific dietary
requirement, our culinary team ensures that all guests are provided with delighwul op^ons.

RespecIng Religious Beliefs

Religious beliefs are deeply respected at The Taj Mahal, New Delhi, and we recognize the
importance of catering to diverse religious prac^ces. Our menu planning takes into account
specific dietary restric^ons and guidelines. By ensuring that the ingredients, prepara^on
methods, and food offerings align with these religious beliefs, we create a dining experience that
upholds cultural sensi^vity and allows guests to enjoy their meals with complete peace of mind.

Customizing the Service Style

The type of service employed during banquet events greatly influences the menu planning
process. At The Taj Mahal, New Delhi, we offer a range of service styles, including plated service,
buffet, and family-style dining. Each service style calls for a different approach to menu design.
Plated service menus focus on elegant presenta^ons and precise por^on control, while buffet
menus offer a diverse array of dishes to cater to individual preferences. By customizing the menu
44
to suit the chosen service style, we ensure a seamless and enjoyable dining experience for our
guests.

IncorporaIng the Freshest Ingredients

At The Taj Mahal, New Delhi, we believe in the importance of sourcing the freshest and finest
ingredients. Our menus are designed with a focus on seasonal produce, locally sourced
ingredients, and sustainable prac^ces. By u^lizing ingredients at their peak of freshness, we
create dishes that are burs^ng with flavour and reflect the culinary heritage of the region. Our
chefs work closely with trusted suppliers to ensure the availability of high-quality ingredients,
allowing us to provide an excep^onal dining experience that showcases the best of local and
global cuisine.

45
 Types of Menus

The Taj Mahal, New Delhi is synonymous with culinary excellence, and its buffet menus are no
excep^on. With offerings for every meal period, including breakfast, AM-Tea, Hi-Tea, brunch,
lunch, and dinner, Taj Palace ensures that guests indulge in a diverse range of culinary delights.
These buffet menus are carefully curated, taking into account special events, guest
requirements, and a fusion of Indian, Oriental, and con^nental cuisine.

Indulging in Every Meal Period

The Taj Mahal, New Delhi caters to guests' needs throughout the day, offering a buffet menu for
every meal period. The day begins with a sumptuous breakfast spread, featuring a wide range
of fresh fruits, pastries, cereals, tradi^onal Indian breakfast items, and made-to-order egg
dishes. AM-Tea and Hi-Tea menus include an array of Savoury and sweet bites, accompanied by
a selec^on of teas and coffees. Brunch menus combine breakfast and lunch items, providing a
delighwul array of dishes for guests to enjoy. Lunch and dinner buffet menus showcase an
extensive variety of appe^zers, main courses, live cooking sta^ons, and delectable desserts,
ensuring a memorable dining experience.

Tailored Menus for Individual Preferences

46
The Taj Mahal, New Delhi guest sa^sfac^on is paramount, and the buffet menus are altered to
accommodate individual requirements. Whether it's dietary restric^ons, specific food
preferences, or allergies, the culinary team at Taj Palace ensures that each guest's needs are
met. With a fusion of Indian, Oriental, and con^nental cuisine, the buffet menus provide a
harmonious blend of flavours and choices that cater to diverse palates. This personalized
approach to menu planning guarantees that guests enjoy a culinary experience that exceeds
expecta^ons.

Varied Balance, Dietary Preferences, and ConsumpIon Pa^erns

The buffet menus at The Taj Mahal, New Delhi, are carefully craged to strike a balance between
Flavours, textures, and nutri^onal considera^ons. The culinary team me^culously designs
menus that cater to dietary preferences, including vegetarian, vegan, gluten-free, and lactose-
free op^ons. The consump^on paperns of guests are also taken into account, ensuring a
harmonious flow of dishes and an enjoyable dining experience. The diverse buffet spreads
feature an assortment of soups, salads, appe^zers, main courses, and desserts, ensuring there
is something to please every palate.

Outdoor Events: Easy-to-Transport Dishes

For outdoor events, The Taj Mahal, New Delhi , takes special care in designing menus that are
easy to transport without compromising on taste and presenta^on. These menus feature dishes
that withstand transporta^on, ensuring that guests receive a delighwul dining experience
regardless of the loca^on. The culinary team considers factors such as temperature control,
packaging, and the prac^cality of the dishes, ensuring that the flavours remain intact, and the
food is served at its best.

47
Key ClassificaIon of Dishes (ConInental Cuisine)

Master Menu at The Taj Mahal, New Delhi is classified into categories so that a guest can easily
pick out the type of dishes he/she wants in their event. The following are the dishes which are
available for guests to put on their events (Banquet Master Menu for Socials And Corporates):-

48
49
50
51
`

52
 Popular Menu Items (Main Kitchen – ConMnental)

Although there is no set frame of reference which can classify popular dishes because of the
diverse clientele and an array of delectable dishes. Although the current trends in guest
preferences is as follows :-

1. Live Sta^ons (Interac^ve Dishes)

2. ‘Make your own’ sta^ons (Salads)
3. High Nutri^onal Value Foods (Avocados, Morrel Mushrooms etc)
4. Imported Ingredients (Caviar, Truffles, Lobsters)
5. Molecular Gastronomy (Espumas, Mock Caviar, Foams, Gels etc)

The above men^oned are easily one of the best ways to delight the guest with culinary skills as
all require an exper^se and can be used as an element or be a standout experience for the guest.

At The Taj Mahal, New Delhi, Live Sta^ons are one of the most popular and in demand for
banquet events where live sta^ons like a Pasta Counter, Thai Curry Counter, Chicken Casserole,
Teppanyaki etc are put up to showcase skill, add a touch of personalisa^on from the guest in
turn leaving a guest filled with Delight and Culinary Excellence.

53
 Above: Asian Curry Live StaKon

Above: An array of delectable elements for a Pancake StaKon, where a Guest can pick whatever
they please with their Pancakes!

54
To Conclude, Popular items from the Banquet Kitchen tend to be dynamic as they change with
the industry trends and new guest preferences. The items which are popular among guests tend
to be considered for Menus if feasible and then eventually are displayed to guests and added to
the Master Menu.

55
 6. SECTIONS
6.1 Key AcMviMes

The Main Kitchen Con^nental encompasses a lot of daily ac^vi^es in order to maintain the
standards of the Kitchen, meet guest expecta^ons and deliver dishes to concerned Banquet
events.

The Following flow-chart discusses the major ac^vi^es which occur throughout the day at the
Main Kitchen (Con^nental):-

Mise-en-place AMT Service

Banquet
for Lunch Pick Up Lunch Service
Breakfast
Banquet (If (Morning High Pick Up
Service
Any) Tea)

Replinishment of PMT Service Pick Dinner Service

Mise-en-place for Sauces, Stocks, Up (Post Dinner
Dinner Service thickening agents (Mise-en-place for Service: Closing
etc Breakfast) Duties)

• Banquet Breakfast Service: If there are any Breakfasts allocated to Banquets/Speciality

Restaurants (due to increased house counts or any other events) the Banquet team takes
care of the service by running the show and providing guests with an unforgepable
Breakfast Experience.

• Mise-en-Place For Lunch: This par^cular task is handled by the morning shig and the
shig in charge makes sure that every par^cular element of the dish is up to standard and

56
 desired taste. Garnishes, Elements like sauces, foams etc and the whole dishes are
prepared and are held (in the walk-in refrigerator) for Pick up.

• AMT Service: This basically means Morning High Tea service which includes pick up for
finished dishes like Strudels, Quiches, Meat Pies etc which accompany High Tea. This is
an essen^al ac^vity and the Shig in Charge makes sure that all of the items are picked
up on ^me by the Service Staff and is up to the desired Taste and Por^on Size.

• Lunch Service Pick Up: All of the Mise-en-place finished for this service is plated and
dispensed on ^me and this ac^vity is completed by the morning shig.

• Mise-en-place For Dinner Service: All of the Vegetables, Sauces, Stocks, Soups,
Thickening Agents, Elements are prepared (Processed) post Lunch Service for a smooth
Dinner Service Pick Up.

• Replenishment of Daily Mise-en-place: Post the Lunch Service Pick Up, The kitchen team
prepares (Processes) items like Bechamel, Sauce Tomato, Pickled Vegetables, Basil Oil etc
as per the requirements for the coming events.

• PMT Service Pick Up (Mise-en-place for Breakfast): If there is any High Tea Event Post
Lunch Service, the pick-up for the same happens during this ^me and the kitchen ensures
the quality and consistency of the food being served by ensuring all of the elements of
the dishes served are up to the desired standard. Also, if there is a breakfast service
tomorrow which is under the purview of the Banquet MAIN Kitchen, the mise-en-place
(Boiling Eggs, thawing cold cuts like Bacon, Ham, retrieving English Muffins from the
Bakery sec^on etc) is done post the PMT pick up.

• Dinner Service (Post Dinner Service: Closing Du^es): This is the last ac^vity which
happens in the Main Kitchen-Con^nental, where the evening/agernoon shig caters to
57
Banquet Events which happen during Dinner Time and their main job is to provide guest
with unforgepable taste and excep^onal service, this is an amalgama^on of planned and
me^culous elements of food coming together (Mise-en-place done post Lunch Service
and Freshly cooked items like Meats, Pasta, Polenta’s etc) and exemplary service joining
hands to create guest delight.

58
 6.2 Opening DuMes

The Following are the Opening Du^es of a Chef (Shig In charge) at Main Kitchen – Con^nental:

1. Checking the schedule for the day's meals and events. (Going the Banquet Func^on
Prospectus)

2. Reviewing the inventory and ordering necessary ingredients. (Checking Walk-ins, Dry
Store, Mise-en-place done the day prior)

3. Inspec^ng the cleanliness and organiza^on of the kitchen (Ensuring all Equipments
in context of hygiene are available, Segrega^on of Waste, Day Tagging)

4. Coordina^ng with kitchen staff to delegate tasks and assign specific responsibili^es.
(Assigning Mise-en-place Lists to Commis, Trainees etc)

5. Selng up worksta^ons and ensuring all necessary equipment is func^oning

properly.

6. Ensuring food safety standards are strictly followed.

7. Briefing the kitchen staff on the day's menu, special dishes, and any specific
instruc^ons.

8. Being prepared to handle any unexpected issues or last-minute changes to the menu.

All of the above Opening du^es are essen^al to ensure that the whole day is filled with smooth
func^oning and all of the items which supposed to be dispensed are dispensed on ^me and to
the best quality (Standard) apainable.
59
 6.4 Preparing, Finishing, PlaMng and Finishing

The Following informa^on covers how food is prepared in Main Kitchen – Con^nental at The Taj
Mahal, New Delhi:-

Stocks

Vegetable Stock
Ingredients Method
Oil In a stock pot, sweat the vegetables together and pour
Onion in the water. Bring it to a boil and let it simmer for half
Celery an hour.
Carrots
Water

Chicken White Stock

Ingredients Method
Oil In a stock pot, sweat the vegetables together, s^r the
Chicken Bones bones into the pot and pour in the water. Bring it to a
Onion boil and let it simmer for two hours.
Celery
Carrots
Water

Lamb Brown Stock

Ingredients Method
Oil

60
 Lamb Bones Roast the bones in an over ^ll it browns. In a stock pot,
Onion sweat the vegetables together, s^r the bones into the
Celery pot and pour in the water. Bring it to a boil and let it
Carrots simmer for four hours.
Water

Soups

While the con^nental sec^on of the menu at The Taj Mahal, New Delhi offers a wide selec^on
of soups, it is worth no^ng that only a few of them are commonly featured in the menus. These
select soups, known as "du jour “, soups, are carefully chosen to complement the overall dining
experience. Some of the du jour soups that are frequently included in the menus include:

Cream of Tomato Soup

Ingredients Method
Tomato In a vessel Sautee garlic, diced onion and tomatoes in
Garlic oil and cool it down. Pass the mixture through the
Onion soup grinder and make a smooth puree.
Oil
All- Purpose Flour Now in a vessel make a blonde roux of equal parts
Buper buper and flour and pour the milk, cook the mixture
Milk ^ll it thickens, add the tomato puree in the mixture
Salt and Pepper and season.
Cream Check the consistency and finish with cream.

Tomato and basil Soup

Ingredients Method
Oil In a vessel Sautee garlic, diced onion and tomatoes in
Onion oil, add the tomato puree to this and cook. Now pour

61
 Garlic in the vegetable stock and simmer, add the basil leaves
Tomatoes and cook for another 10 minutes. Pass the soup
Vegetable Stock through the grinder and season.
Tomato Puree
Basil Leaves
Salt and Pepper

Cock a Leekie

Ingredients Method
Chicken Bones In a Stock Pot Sweat Onion, Leeks, Celery and Carrot
Onion along with the bones and peppercorns. Now pour
Leeks water and let it boil. In a cheese cloth ^e parsley,
Celery thyme and bay leaves and drop it in the pot. Let it
Carrot simmer and skim away any impuri^es. Add the lemon

Bay Leaf juice that further helps to purify the soup. In a bowl

Thyme whisk the egg whites and mix it into the pot. Let the

Water soup simmer ^ll a rag form on the top. Strain the soup

Fresh Parsley and season.

Salt and Peppercorns

Lemon Juice
Egg Whites

Minestrone Soup

Ingredients Method
Oil In a pot Sautee garlic and onion ^ll it turns translucent,
Chopped Onion now add the vegetables and cook.
Minced Garlic
Diced Zucchini

62
 Diced Carrots
Diced Celery
Diced Tomatoes Now add the tomatoes and paste and cook for another
Tomato Paste few minutes, pour in the vegetable stock and bring it
Vegetable Stock to a boil and simmer for 15-20 minutes.
Boiled Kidney Beans Add the rinsed beans and pasta and simmer for
Canned Cannellini Beans another 10 minutes or ^ll the pasta cooks.
Small Pasta
Basil Leaves Add the basil leaves simmer for another 5 minutes and
Salt and Pepper season.

Harira Soup

Ingredients Method
Chickpeas Soak chickpeas overnight and drain
onion, finely chopped Sauté onion and minced garlic in oil.
cloves of garlic, minced
Oil
ground ginger Add ginger, turmeric, cinnamon, cumin, and paprika.
turmeric S^r well.
ground cinnamon
ground cumin
paprika
diced tomatoes Add diced tomatoes, cilantro, parsley, and celery
cilantro, chopped leaves. Cook for a few minutes.
fresh parsley, chopped
fresh celery leaves, chopped
Vegetable stock Pour in the broth and add len^ls. Bring to a boil, then
brown len^ls simmer for 1-1 ½ hours
lemon juice

63
Salt and pepper S^r in lemon juice, salt, and pepper. Adjust seasoning
to taste

Sauces

Name Major Ingredients Method

Sauce Tomato Fresh Tomatoes, Tomato In a saucepot sauté onion and
Paste, Onion, Garlic and. Basil garlic ^ll translucent, add tomato
paste and fresh tomatoes, cook for
30 minutes and add basil and other
seasonings.
Uses: Pasta, Ratatouille.
Bechamel Flour, Buper, Milk Make a blonde roux with equal
parts buper and flour and add 10
parts milk to it.
Uses: Pasta, Au Gra^n
Jus Brown Stock, Red Wine Boil the stock and then deglaze it
with wine, cook it ^ll it is half the
volume.
Uses: Accompaniment for chicken
and Lamb.
Pesto Basil, Olive Oil, Pine Nuts, Grind the ingredients together into
Garlic, Parmesan Cheese. a thick sauce.
Uses: Pasta
Hollandaise Egg Yolks, Clarified Buper, Beat the egg yolks in a bowl, place
Mustard. the bowl on a double boiler and
gradually add clarified buper while
whisking it simultaneously. Add
Mustard and seasoning.
Uses: Eggs Benedict

64
Tartare Sauce Mayonnaise, Capers, lemon Uses: Accompaniment for fried
juice, gherkins, tarragon, dill. fish.
Maltaise Hollandaise + Orange Juice Uses: Accompaniment for fish.

Basic MarinaIon

Meat Marinade Dishes

Fish Egg+ Mustard+ oil+ Basil+ Salt+ Pepper Fish Fry with tartare sauce,
Baked fish with Maltaise
sauce, Grilled Fish with
Lemon Buper Sauce
Chicken Egg+ Salt+ Pepper+ Oil+ Rosemary Chicken with Jus,
Thyme/Rosemary Grilled chicken with bell
pepper coulis.
Lamb Oil+ salt+ pepper+ Rosemary
Satay Oil+ Curry Powder+ Turmeric Powder+ Chicken Satay, Vegetable
Honey+ Ginger+ Garlic+ soy sauce+ Satay.
Chilli Oil+ Coconut Milk Powder

Above: An Indonesian Classic, Chicken Satay

65
Quantum of Heat and Time DuraIon for Cooking of Meat

Cooking meat to perfec^on involves a delicate balance of applying the right amount of heat for
an appropriate dura^on. The quantum of heat and the ^me dura^on play crucial roles in
determining the doneness, tenderness, and flavour of the meat.
Factors Influencing Cooking Time:

• Type and Cut of Meat: Different types and cuts of meat have varying densi^es and
structures, affec^ng their cooking ^me. Leaner cuts like tenderloin cook faster than
tougher cuts like brisket, which require longer cooking ^mes to break down collagen and
become tender.

• Size and Thickness: The size and thickness of the meat significantly impact cooking ^me.
Thicker cuts take longer to cook, while smaller or thinner cuts require less ^me.

• Cooking Method: The cooking method employed affects the heat transfer to the meat.
Grilling, roas^ng, pan-frying, and braising all have different heat intensi^es and cooking
^mes.

• Desired Level of Doneness: The desired level of doneness, such as rare, medium, or well-
done, influences the cooking ^me. Achieving the desired internal temperature is
essen^al for food safety and personal preference.

Recommended Internal Temperatures: To ensure food safety, it is important to cook meat to

the appropriate internal temperature. Here are some general guidelines:

66
• Grilling:

• Chicken: Boneless chicken breasts or thighs, approximately 150-200g each, typically

take 6-8 minutes per side over medium-high heat un^l the internal temperature
reaches 165°F (74°C).

• Fish: Fish fillets or whole fish, approximately 150-200g each, usually take 4-6 minutes
per side, depending on thickness, un^l the internal temperature reaches 145°F
(63°C).
• Lamb: Lamb chops or small cuts, approximately 150-200g each, take 3-5 minutes per
side over medium-high heat un^l the internal temperature reaches the desired
doneness (145°F/63°C for medium-rare).

• RoasIng:

• Chicken: Roast a whole chicken, approximately 1.5-2kg, at 350°F (175°C) for about 20
minutes per 500g un^l the internal temperature reaches 165°F (74°C).

• Fish: Roast fish fillets or whole fish, approximately 150-200g each, at 400°F (200°C)
for 10-15 minutes, depending on thickness, un^l the internal temperature reaches
145°F (63°C).

• Lamb: Roast lamb cuts, approximately 1-1.5kg, at 325°F (160°C) for approximately 20
minutes per 500g un^l the internal temperature reaches the desired doneness
(145°F/63°C for medium-rare).

• Pan-Frying:
67
 • Chicken: Boneless chicken breasts or thighs, approximately 150-200g each, take
about 5-7 minutes per side over medium heat un^l the internal temperature reaches
165°F (74°C).

• Fish: Fish fillets or small whole fish, approximately 150-200g each, take about 3-4
minutes per side un^l the internal temperature reaches 145°F (63°C).

• Lamb: Lamb chops or small cuts, approximately 150-200g each, take about 3-5
minutes per side over medium heat un^l the internal temperature reaches the
desired doneness (145°F/63°C for medium-rare).

• Braising:

• Chicken: Bone-in chicken pieces, approximately 1-1.5kg, take about 40-50 minutes at
350°F (175°C) un^l the internal temperature reaches 165°F (74°C).

• Fish: Fish fillets or whole fish are not typically braised due to their delicate texture.

• Lamb: Lamb shanks or tougher cuts, approximately 1-1.5kg, take about 2-3 hours at
325°F (160°C) un^l the internal temperature reaches the desired doneness
(145°F/63°C for medium-rare).

68
 Potato PreparaIons

Mashed Potatoes

Ingredients Method
Potato First, we wash and peel the potatoes, boil them in a boiler. Pass it
Buper throw a wire mesh while it is s^ll hot. Now in a pan melt buper and
Cream add the cream, take the mash, and mix it together, finish with salt,
Salt and pepper pepper and parsley.
Parsley

Hash Brown

Ingredients Method
Potato In a Food pan place washed potatoes and roast them in an oven ^ll
Buper they are 70% cooked. Cool the potatoes down completely and grate
Onion them. Now in a pan sauté chopped onion and celery, pour this over
Salt and pepper the grated potatoes. Finish with salt, pepper, and parley.

Parsley
Celery

Potato Dauphinoise

Ingredients Method
Potato First Slice the potatoes into thin slices, now rub them with melted
Buper buper, garlic, salt, and pepper. Layer the slices in a food pan
Cream overlapping each other, pour a thin layer of cream and cheese and
Salt and pepper repeat. Cover the food pan with a foil and bake.
Garlic
Cheese

69
Potato Croque^es

Ingredients Method
Potato Boil cut and peeled potatoes ^ll tender. Mash them immediately and
Bechamel mix along with bechamel. Finish with salt, pepper, and parsley. Now
Panko crumb shape them into croquepes and coat them with egg and panko
Salt and pepper crumbs and deep fry it ^ll golden brown.
Egg
Parsley

Tater tots

Ingredients Method
Potato Peel and rinse potatoes, grate the potatoes and squeeze the moisture
Onion powder out using a cheese cloth. Mix in all the dry ingredients, shape them
Garlic Powder into small spheres and deep fry them ^ll golden brown.
Salt
Paprika
All Purpose Flour

Jacket Potatoes

Ingredients Method
Potato Wash and rinse the potatoes, prick them with a fork, coat it with oil,
chives salt and pepper and bake them ^ll the skin is crispy and tender from
buper the inside. Make an incision lengthwise and fluff the insides with a
Salt and pepper fork. Fill them with cheese, buper, and sour cream, serve while it is
cheese s^ll hot.

Sour cream

70
 Common PreparaIons

• Falafel

To prepare falafel, one starts by soaking dried chickpeas overnight in water. The chickpeas are
then drained and placed in the buffalo chopper along with minced garlic, chopped fresh herbs
like parsley and cilantro, and a small amount of finely diced onion. A generous amount of ground
cumin, coriander, and a pinch of cayenne pepper for some heat is added, and the mixture is
seasoned with salt and pepper to taste. The mixture is pulsed un^l it forms a coarse paste with
some texture. It is then transferred to a bowl and leg to rest for about 30 minutes to allow the
flavours to meld together. Agerward, the mixture is shaped into small pales or balls. Oil is
heated in a frying pan over medium heat, and the falafel is carefully fried un^l they turn golden
brown and crispy on the outside.

• Ratatouille

To prepare ratatouille, the vegetables - such as eggplant, zucchini, bell peppers, and tomatoes
- are sliced into uniform pieces. They are then gently sautéed in olive oil un^l they sogen and
develop a nice, caramelized colour. The sautéed vegetables are arranged in a baking dish and
covered with tomato sauce. The dish is then baked in the oven at a moderate temperature,
allowing the Flavours to meld together and the vegetables to become tender. The result is a
delighwul combina^on of textures and flavours, with the baked ratatouille showcasing the
natural sweetness of the vegetables and the richness of the tomato sauce.

• Melanzane Parmigiana

To prepare Melanzane Parmigiana, one begins by slicing eggplants into thin rounds and
sprinkling them with salt. This helps draw out any excess moisture and biperness from the
eggplants. Ager a short period, the eggplant slices are rinsed and paped dry. They are then
lightly coated in flour and fried un^l golden brown. Once the eggplant slices are fried, they are
layered in a baking dish, alterna^ng with generous amounts of tomato sauce and grated
Parmesan cheese. The layers are repeated un^l all the ingredients are used, with a final layer of
cheese on top. The dish is then baked in the oven un^l the cheese is melted and bubbly, and

71
the flavours have melded together. The result is a flavourful and sa^sfying dish with tender
eggplants, tangy tomato sauce, and a cheesy crust.

• Pasta Live Counter

At the banquets in The Taj Mahal, New Delhi, the pasta live counter is a culinary delight that
caters to pasta lovers' discerning tastes. Boas^ng an impressive variety, the counter offers guests
the opportunity to savour four dis^nct pasta shapes, including the beloved gnocchi. The
presence of two delectable sauces further elevates the experience, allowing guests to choose
between different flavour profiles. Alongside the pasta and sauces, the counter features a
selec^on of fresh vegetables that add vibrancy and nutri^onal value to the dishes. To ensure
perfect pasta texture, a blancher is kept readily available, guaranteeing the ideal al dente
consistency. Addi^onally, the counter showcases three pans, each filled with a different sauce,
enhancing efficiency and providing a diverse range of flavours for guests to indulge in. With its
combina^on of pasta shapes, sauces, fresh vegetables, and efficient cooking equipment, the
pasta live counter at promises an unforgepable dining experience that caters to the diverse
preferences of pasta enthusiasts,

Special Requests

At our banquet venues, we take great pleasure in offering a bespoke dining experience that
goes beyond the ordinary. We understand that each event is unique, and our resolute culinary
team is always ready to cater to the specific requests of our guests. Alongside our regular
banquet menu, we take pride in preparing special dishes based on individual preferences. From
the exquisite and visually stunning Varietal Berliners (From Captain Cellars Menu), showcasing
the vibrant hues and flavours of this unique black Savoury Doughnut, to the cap^va^ng live
Asian Curry Counter where guests can witness the art of excep^onal Asian Flavours in the
middle of the city, we aim to create a memorable and personalized dining experience.

72
From Le* to Right : Khow Suey Accompaniments, Fresh Pasta Dough on Dough Sheeter

73
From Top Le* to Bo-om Right : Accompaniments for Egg PreparaKons, Different Pasta Shapes
Made in MK-ConKnental, Quisso-o with Roasted Root Vegetables and Egg PreparaKons live
counter (Breakfast Service)

74
From Top Le* to Bo-om Right: Freshly Baked Lasagna, Duet of Vegetables in Pomodoro Sauce,
Risso-o Being Cooked in a TilKng Pan and Savoury Crêpes stuffed with Cheese and Asparagus

75
From Top to Bo-om: Cannelloni’s Stuffed with Spinach in Sauce Tomato and Thai Green Curry
Served with Jasmine Rice (Live StaKon)

76
 6.5 SHIFT HANDOVER

When it comes to shig handover in a kitchen, it's crucial to ensure a smooth transi^on between
the outgoing and incoming staff to maintain efficiency and quality in food prepara^on. Here are
some ^ps for an effec^ve shig handover in a kitchen:

• Clear Communica^on: Proper communica^on is key. The outgoing shig should brief the
incoming staff about any important informa^on, such as special orders, VIP guests, food
items that are running low, or any issues that need apen^on.

• Checklists: Using checklists can help ensure that all tasks are completed and nothing is
missed during the handover. This can include things like restocking ingredients, cleaning
schedules, equipment maintenance checks, etc.

• Update on Inventory: It's important to update the incoming staff on the current inventory
levels of ingredients and supplies. This helps them plan for the shig ahead and avoid
running out of crucial items.

• Highlight Safety Procedures: Make sure to emphasize any safety procedures or protocols
that need to be followed, such as proper handling of hot surfaces, knives, or emergency
procedures.

• Team Briefing: A quick team briefing at the beginning of the shig handover can help set
the tone for the next shig. Encourage teamwork, posi^vity, and a focus on providing
excellent service.

77
The above stated points help to ensure a seamless shig handover in the kitchen and maintain
high standards of food quality and service.

6.6 CLOSING DUTIES

Closing du^es in a kitchen are essen^al to ensure that the kitchen is leg clean, organized, and
ready for the next shig. The following are some common closing prac^ces that need to be
completed in a kitchen which requires the Coordina^on of the Kitchen Stewarding Team and the
Kitchen Team:-

• Clean and Sani^ze Worksta^ons: All worksta^ons, including culng boards, prep tables,
and cooking surfaces, should be thoroughly cleaned and sani^zed to prevent cross-
contamina^on.

• Wash Dishes and Utensils: All dishes, utensils, pots, and pans used during the shig should
be washed, dried, and put away in their designated storage areas.

• Clean Kitchen Equipment: Kitchen equipment such as ovens, grills, fryers, and stovetops
should be cleaned according to the manufacturer's instruc^ons to ensure they are ready
for the next shig.

• Dispose of Garbage and Recycling: Empty trash cans, dispose of food waste properly, and
separate recyclables for recycling. Make sure all garbage is taken out to designated areas.

• Restock Inventory: Check inventory levels of ingredients and supplies and restock as
needed. This ensures that the next shig has everything they need to operate smoothly.
78
 • Sweep and Mop Floors: Thoroughly sweep and mop kitchen floors to remove any food
debris, spills, or dirt that may have accumulated during the shig.

• Check Storage Areas: Make sure all food items are properly stored and labelled to
maintain freshness and prevent spoilage. Check for any spills or leaks that may need
apen^on.

• Turn Off Equipment: Ensure all kitchen equipment is turned off, including ovens, grills,
fryers, and other appliances. Double-check gas valves and electrical switches to prevent
any safety hazards.

• Secure the Kitchen: Lock up the kitchen and storage areas, set any alarms or security
systems, and ensure that all doors and windows are closed and secured.

By comple^ng these closing du^es thoroughly and efficiently, you can help maintain cleanliness,
organiza^on, and safety in the kitchen, selng up the next shig for success.

79
 7. FOOD SAFETY

Food safety refers to the prac^ces, procedures, and standards implemented to ensure that
food is free from contamina^on, pathogens, and other harmful substances, thereby
safeguarding the health of consumers. It involves the handling, prepara^on, and storage of
food in a way that minimizes the risk of foodborne illnesses and ensures that the food
remains safe for consump^on.

Key aspects of food safety include:

• Hygiene Prac^ces: Proper personal hygiene of food handlers, including handwashing,

wearing clean uniforms, and maintaining a hygienic work environment, is crucial to
prevent the transferof contaminants.

• Safe Food Handling: This involves proper techniques for storing, preparing, and serving
food toprevent cross-contamina^on and the growth of harmful microorganisms.

• Temperature Control: Keeping food at the correct temperatures is essen^al to prevent

the growth of bacteria. This includes proper refrigera^on, cooking, and holding
temperatures for different types of food.

• Avoiding Cross-Contamina^on: Separa^ng raw and cooked foods, using different

culng boards for different food items, and preven^ng contact between raw meat and
ready-to-eat foods are essen^al to avoid cross-contamina^on.

• Cleaning and Sani^za^on: Regular cleaning and sani^za^on of surfaces, utensils, and
equipment are cri^cal to eliminate bacteria and other contaminants.

80
• Traceability: Ensuring that food products can be traced back to their source is important
for quickly iden^fying and removing contaminated products from the market.

• Educa^on and Training: Providing educa^on and training to food handlers and
professionals helps ensure they are aware of and adhere to proper food safety
prac^ces.

• Regulatory Compliance: Adhering to local and interna^onal food safety regula^ons and
standards is crucial for the food industry to ensure that products meet safety
requirements.

Food safety is a shared responsibility among producers, processors, distributors, retailers,

and consumers. By following proper food safety prac^ces at every stage of the food supply
chain, the risk of foodborne illnesses can be minimized, contribu^ng to the overall well-
being of the popula^on.

Hygiene is one of the most important factors whilst preparing food. Hence, emphasis on
health and safety is of prime importance. Maintenance of hygiene in most Indian hospitals
is guided by the principle of hazard analysis and cri^cal control points (HACCP). This ensures
zero defects right from the purchase, to cooking, to holding, and finally serving to the
pa^ents.

Separate hand wash sinks are equipped with sani^zers and germicidal soaps and staff are
trained to wash their hands frequently. The use of gloves and thermometers to check food
temperatures duringhot and cold holding is recorded by supervisors and entered logbooks.
Required amount of paperworkis mandatory to keep records for present and future audit

81
 7.1 HACCP

The History of HACCP

Hazard Analysis and Cri^cal Control Points (HACCP) is a systema^c approach to food safety
that iden^fies, evaluates, and controls hazards in the produc^on process.

The history of HACCP dates to the mid-20th century and involves the collabora^ve efforts of
scien^sts,food industry professionals, and regulatory authori^es. Here's an overview of the
key milestones in the history of HACCP:

1950s: The development of HACCP can be traced back to the 1950s when the United States
Na^onal Aeronau^cs and Space Administra^on (NASA) collaborated with Pillsbury to create
food that was safe for astronauts. This collabora^on aimed to ensure the safety of food
consumed during space missions.

1960s: The HACCP concept gained more trac^on in the 1960s when the Pillsbury Company,
along with the U.S. Army Laboratories, developed a system to monitor and control food safety
risks. The focus was on preven^ng hazards rather than relying solely on end-product tes^ng.

1971: The Pillsbury Company formally presented the HACCP system at the Na^onal Conference
on Food Protec^on. This event marked a significant step in the recogni^on of HACCP as a
preven^ve approach to food safety.

1974: The U.S. Food and Drug Administra^on (FDA) officially endorsed the HACCP system to
produce low-acid canned foods, recognizing its effec^veness in preven^ng foodborne illnesses.

82
1985: The Na^onal Academy of Sciences published a report ^tled "An Evalua^on of the Role of
Microbiological Criteria for Foods and Food Ingredients." This report emphasized the
importance of HACCP as a preven^ve approach in the food industry.

1989: The Codex Alimentarius Commission, a joint ini^a^ve of the Food and Agriculture
Organiza^on (FAO) and the World Health Organiza^on (WHO), endorsed HACCP as the
interna^onal standard for food safety.

1995: The U.S. Department of Agriculture (USDA) made HACCP mandatory for meat and poultry
processing establishments. This marked a significant regulatory step in the integra^on of
HACCP principles into the food industry.

1997: The Hazard Analysis and Cri^cal Control Points system was fully integrated into
interna^onal food standards when the Codex Alimentarius Commission adopted it as the
primary framework for ensuring food safety.

Today, HACCP is globally recognized and implemented across various sectors of the food
industry. Its principles have been adapted and expanded to ensure the produc^on of safe and
high-quality food products. Many countries have incorporated HACCP into their food safety
regula^ons, making it a fundamental part of the modern food safety management system.

Hazard analysis and cri^cal control points (HACCP) is system that iden^fies, evaluates, and
controls hazards that are significant to food safety. It is based on failure mode and effect analysis
system, whichallows the user to look at what could poten^ally go wrong at each stage in an
opera^on along with possible causes and likely effects before deploying effec^ve control
mechanisms.
The HACCP cer^fica^on enhances an organiza^on's food safety management system and its
product'squality. It indicates the commitment to producing or trading in safe food, which
can be par^cularly beneficial when an organiza^on is subject to inspec^on by regulatory
83
authori^es or stakeholders. It also reduces food costs through minimizing wastage due to
food spoilage or microbial infesta^on.

The 7 Principles of HACCP

• Conduct a hazard analysis The user lists down any hazards that can occur at any step
of prepara^on of food. For example, the first step could be receiving commodi^es in
the receiving bay. The user highlights possible hazards, such as physical, chemical, or
microbiological, that may occur at this stage. If a food item is not received at a proper
temperature, then there could be a microbiological hazard. If the commodity is not
receivedin proper packaging (or even not supplied by trusted suppliers), then there could
be physical contamina^on with undesirable foreign objects. Once the hazards are
analysed, the user can move to next step.

• Determine critical control points Once the hazards are analysed, the factors are listed
downso to avoid any of the hazards. These are known as cri^cal control points because if
the food is not protected at this stage, then it easily spoiled or may contaminate. For
example, selngup the standard for receiving specifica^ons of any meat product, which
detail out the temperature at which the meat product should be received and even the
color-coded basket in which it should be received. Once the user has established cri^cal
points, then the next step is approached

• Establish CriIcal Limits: This is a crucial step, cri^cal limits are defined. These cri^cal
limits could, for example, be the last acceptable temperature or even the physical
appearance of the commodity. Anything beyond this cri^cal limit needs to be addressed
and the commodity be rejected.

84
• Establish monitoring procedures Ager the specifica^ons have been set up, it is
necessary to monitor the procedures. This is done by physically verifying if the steps are
being followed and if there is any concern in the steps. This step uses audits to verify
the same.

• Establish correcIve acIons The figh step is to establish correc^ve ac^ons. Ager the
physical audit, devia^on, if any, is analysed and correc^ve points are suggested. It could
bea training issue or even the type of supplier. Necessary ac^ons are taken and listed
down so that the same issue does not occur in future.

• Establish verificaIon procedures The sixth step is to formulate a list against which the
above step can be verified. It is usually in the form of wripen documenta^on.

• Establish record keeping and documentaIon procedures The last step is to maintain
records of all the steps followed ^me to ^me and this report shall be available for
inspec^onas and when required.

85
 ApplicaMon & ImplementaMon in Main Kitchen - ConMnental

There is an HACCP Board in the Main Kitchen that briefly gives the chefs all the informa^on
they would need to know to see that proper hygiene standards are maintained whilst
preparing as well as storingthe food.

USE OF KNIFE AND CHOPPING BOARD

TEMPERATURE

86
ALLERGENS

Any food can produce an allergic reacIon, but the protein components of some
foods whichaccount for 90 percent of all documented food allergies are:

o Peanuts

o Tree nuts (Almonds, hazelnut, walnut, cashew, pistachio, and products thereof)

o Egg and egg products

o Milk and milk products

o Crustacean

o Fish

o Gluten (cereals like wheat, rye, barley, oats, etc and products thereof)

o Soya bean

o Sesame seed

o Celery

o Mustard

o Sulphur dioxide

o Lupin

o Molluscs

87
Allergen Control:
All the allergen products used in the hotel premises shall be listed and physically segregated/
separately stored as much as possible starting from the receiving to service

Never store different nuts together.

Do not reuse any food container for the storage of other foods.

Place a board at a visible location in all restaurants stating ‘Please notify our service staff for
any food allergies’

All pre-packed items used in recipes shall have allergen declaration on the labels.

Workspace shall be clearly identified to prepare allergen free food & to avoid cross
contamination. Do not reuse deep frying oil for allergen free food orders.

Tagging:

As part of HACCP and FSSAI guidelines, tagging is essen^ally another crucial task that all kitchens
must complete. It is a crucial task because it entails the chef arriving for the morning shig,
emptying the walk-in cooler of all its contents, unwrapping the food, and retagging it. With the
date and ^me that the same is done, a new tag is issued. Daily tagging is carried out,and the
hotel's microbiologist keeps an eye on it. Therefore, it is important to make sure that the tags on
legovers, unwrapped food, and freshly created salads and sandwiches that ares^ll to be served
are all properly wrapped in cling wrap before being tagged.

There are two types of tags in the Main Kitchen, first one is the 24-Hour Tag and the
other is 3 MonthTag.

88
 24 HOUR TAG

This tag primarily serves to iden^fy the date and ^me of an item's prepara^on.
This tag has24 Hours validity period

3 MONTHS TAG

Only used for dry ingredients such as spices to men^on their date of
manufacturing andexpiry.

89
90
 7.2 FSSAI
BRIEF HISTORY OF FSSAI
The Food Safety and Standards Authority of India (FSSAI) is an autonomous body established
under theMinistry of Health & Family Welfare, Government of India. It was created to regulate
and oversee thesafety of food products in India. Here is a brief history of FSSAI:

Pre-FSSAI Era:
Before the establishment of FSSAI, the regula^on of food safety in India was governed by various
lawsand regula^ons, leading to a fragmented and inefficient system.

Forma^on of FSSAI:
FSSAI was established on August 5, 2011, under the Food Safety and Standards Act, 2006. The
Act wasenacted to consolidate various food laws and authori^es into a single regulatory body.

Objec^ve and Mandate:

The primary objec^ve of FSSAI is to lay down science-based standards for food ar^cles and
regulate their manufacture, storage, distribu^on, sale, and import to ensure the availability of
safe andwholesome food for human consump^on.

Implementa^on of Food Safety and Standards Act:

The Food Safety and Standards Act, 2006, came into force on August 5, 2011. It replaced the
Preven^onof Food Adultera^on Act, 1954, which was the primary legisla^on governing food
safety before the establishment of FSSAI.

Consolida^on of Regula^ons:
FSSAI played a crucial role in consolida^ng and streamlining various regula^ons related to food
safety.It brought together standards from different sources into a comprehensive and cohesive
framework.

91
Food Safety and Standards Regula^ons:
FSSAI formulated the Food Safety and Standards Regula^ons, which serve as a comprehensive
set of guidelines for various aspects of food safety, including standards for food products, labelling,
packaging,and hygiene prac^ces.

Implementa^on and Enforcement:

FSSAI is responsible for the implementa^on and enforcement of food safety standards across the
food industry in India. It works in collabora^on with various state food authori^es to ensure
compliance.

Capacity Building and Awareness:

FSSAI engages in capacity building ac^vi^es, training programs, and awareness campaigns to
educate stakeholders, including food businesses and consumers, about food safety standards
and best prac^ces.

Global Collabora^on:
FSSAI collaborates with interna^onal organiza^ons and regulatory bodies to align Indian food
safety standards with global best prac^ces. This helps facilitate interna^onal trade and ensures
the safety ofimported and exported food products.

Con^nued Evolu^on:
FSSAI con^nues to evolve its regula^ons and standards to keep pace with advancements in food
science, technology, and changing paperns in food consump^on.

FSSAI plays a pivotal role in safeguarding public health by ensuring the availability of safe and
quality food products in the Indian market. It operates as a regulatory authority that oversees
the en^re foodsupply chain, from produc^on to consump^on.

92
 Role & FuncIon

The key role is: Framing of Regula^ons to lay down the Standards and guidelines in rela^on to
ar^clesof food and specifying appropriate system of enforcing various standards thus no^fied.

-Laying down mechanisms and guidelines for accredita^on of cer^fica^on bodies engaged in
cer^fica^on of food safety management system for food businesses.

-Laying down procedure and guidelines for accredita^on of laboratories and no^fica^on of the
accredited laboratories.

-To provide scien^fic advice and technical support to Central Government and State
Governments in the mapers of framing the policy and rules in areas which have a direct or
indirect bearing of food safety and nutri^on.

-Collect and collate data regarding food consump^on, incidence and prevalence of biological
risk, contaminants in food, residues of various, and contaminants in foods products,
iden^fica^on of emerging risks and introduc^on of a rapid alert system.

-Crea^ng an informa^on network across the country so that the public, consumers, Panchayats
etc. receive rapid, reliable, and objec^ve informa^on about food safety and issues of concern.

-Provide training programmes for persons who are involved or intend to get involved in food
businesses.

-Contribute to the development of interna^onal technical standards for food, and sanitary
standards.

-Promote general awareness about food safety and food standards.

93
 ImplementaIon

As per FSSAI if you control and take proper care of the below men^oned pointers, the food
served in your premises is ought to be safe for human consump^on.

• Temperature
• Personal Hygiene
• Improper Cooking
• Improper Storage
• Time
• Humidity
• Bad process
• Bad Raw Material

• Bad Water Quality

• Foreign Maper
• Lack of Waste Disposal
• Chemical Residue
• Pests
• Cross Contamina^on.
• Illness or Injury to Staff
• Improper Addi^ves or Essences.
• Bad Drainage
• Use of non-food grade equipment
• Bad packing material
• Droppings of birds or rodents.
• Improper sanita^on.

The Audit for FSSAI is carried out by an external audit agency known as TUV: Technical Inspec^on
Associa^on.

94
 7.3Hygienic Habits, Food Handlings and PracMces

Hygienic Habits:

Personal hygiene is crucial when working in a kitchen, as it directly impacts the safety and quality
of the food being prepared. Here are key personal hygiene prac^ces to follow in the kitchen:

Handwashing:
•Wash your hands thoroughly with soap and water before star^ng any food prepara^on.
•Wash hands ager using the bathroom, touching your face, handling raw meat, poultry, or eggs,
and ager handling any poten^ally contaminated surfaces.

Nail Care:
•Keep nails short and clean to prevent the accumula^on of dirt and bacteria.
•Avoid wearing ar^ficial nails in the kitchen, as they can harbour bacteria.

Hair Control:
• Tie back long hair or wear a hairnet to prevent hair from falling into food.

Clean Clothing:
•Wear clean and appropriate clothing while working in the kitchen.
•Change into a clean uniform or apron before star^ng food prepara^on.

Use Personal Protec^ve Equipment (PPE):

•Wear appropriate PPE, such as gloves, when handling ready-to-eat foods to prevent
contamina^on.
•Change gloves when moving from one task to another or when they become soiled.

Avoid Touching Face:

95
•Refrain from touching your face, hair, or any other body parts while handling food.
•If you need to scratch your face or adjust your hair, wash your hands agerward.

Coughing and Sneezing E^quepe:

•Cover your mouth and nose with a ^ssue or your elbow when coughing or sneezing.
•Wash your hands immediately ager coughing, sneezing, or using a ^ssue.

Jewellery Removal:
•Remove jewellery, especially rings and bracelets, before handling food.
•Bacteria can easily hide in the crevices of jewellery and pose a contamina^on risk.

Avoid Smoking:
•Avoid smoking in or around the kitchen area to prevent the introduc^on of smoke par^cles and
contaminants.

Regular Health Checks:

•If you're feeling unwell, especially if you have symptoms like diarrhoea, vomi^ng, or a
contagious illness, avoid handling food and no^fy your supervisor.
Training and Educa^on:
•Ensure that kitchen staff receive proper training on personal hygiene prac^ces.
•Keep staff informed about the importance of personal hygiene and its impact on food safety.

Scheduled Breaks:
•Take scheduled breaks to refresh and maintain personal hygiene standards throughout the
working day.

Maintaining good personal hygiene prac^ces in the kitchen is not only essen^al for the safety of
the food being prepared but also for the well-being of both the kitchen staff and consumers.
Regular training and reinforcement of hygiene prac^ces contribute to a culture of cleanliness
and safety in the kitchen

96
 7.4 FOOD HANDLING

The HACCP Display Board in every Main Kitchen contains food safety processes
which include Safe Food Handling and is shown below:

Serial Topic Process

Number
1. RECEIVING Chilled foods: below 5°C; Frozen foods: below -
18°C and frozen solid with no signs of thawing &
refreezing. Chilled and frozen food must be
checked for temperature (4 samples per day).
Record vehicle hygiene and supplier personal
hygiene for 2 vehicles per week
2. CHILLER When temperature rises above 4°C, ensure
TEMPERATURE door is kept closed for 20 minutes and note fall
in temperature. If the temperatures do not go
back to normal, report immediately to the
Supervisor/Engineering Department.

3. FREEZER When temperature rises above -18°C, ensure

TEMPERATURE door is kept closed for 20 minutes and note fall
RECORD in temperature. If the temperatures do not go
back to normal, report immediately to the
Supervisor/Engineering Department.

97
4. DRY STORE Room temperature must be less than 25°C;
TEMPERATURE AND Relative Humidity (RH) should be less than 65%.
RELATIVE HUMIDITY The concerned food handler monitoring the
same must ensure that the room is cool
throughout the shift.
5. FRUITS & VEGETABLE 50 pm of available chlorine: For leafy
SANITIZATION vegetables
6. EGG SANITIZATION Sanitize by correct concentration of sanitizer as
recommended product and contact time of 10
minutes by soaking as mentioned below.
Suma Sol D4.8 - 0.3 to 0.5% dilution (Min. 100
ppm of Chlorine)
7. PROBE Verification must be performed daily basis.
THERMOMETER Error of +/-1°C is acceptable. All thermometers
CALIBRATION must have an identification number.
Method- Ice method.
Use alcohol wipes for disinfecting the
thermometers.
8. THAWING Foods must be thawed by one of the following
controlled methods: - In a
Refrigerator/Thawing cabinet- should not
exceed 24 hours.
Under cold running water (Only in emergency) -
should not exceed 90 minutes. Running water
temperature must be at 15°C or less. After
thawing, food must be consumed within 12
hours.

98
9. COOKING Food should be cooked to 65°C for 2 minutes
TEMPERATURE for vegetarian food & 70°C for 2 minutes for
non-vegetarian food. Always record
temperature at the center of the thickest part
of the foods item. Record at least 3 samples of
cooked foods per shift per outlet per day.
Record cooking temperature of each
rare/done meats and sea food.

10. In deep fat fryers, oil must not be heated over

180°C. Cooking oil must be filtered regularly or
at least once daily depending on the usage to
remove carbon particulates. Oil in deep fat
fryers or kadai must be checked with any
available acceptable oil testing strips before
being discarded and it must be ensured that
OIL CHANGE
the oil is acceptable till the last use. Discard
cooking oil having developed total polar
compounds (TPC) of more than 25%. Do not
dispose the discarded oil in drain. Provide it to
an authorized collection agency. Appropriate
oil must be used.

99
11. COOLING Approved cooling methods:
Rapid Cooling: Cooling temperature to less
than / equal to 5°C within 90
minutes.
Two-step method: From cooking temperature
to less than / equal to 21°C in maximum 2
hours & from 21°C to 4°C in next 2 hours.
Corrective action: If blast chilling method fails,
revert to the two-step method. If two step
method fails, report to the Supervisor. Record
3 samples of cooling foods per meal per outlet.

12. REHEATING Food must be reheated to a minimum 75°C

TEMPERATURE (except for fishes, eggs where temperature
could be 65°C).
Record at least 3 samples of reheated foods
per shift per outlet per day.
13. HOT/COLD HOLDING Hot foods: 65°C and above (Veg food)/ Hot
foods: 70°C and above (non-Veg food) & Cold
foods: 5°C maximum. High risk foods must be
checked for core temperature (3 hot samples +
3 cold samples per meal).
Frozen food: (Ice creams and sorbets) -18
degree C and below

100
14. TRACEABILITY Traceability verification form shall by
VERIFICATION maintained by HACC team leader.
Supporting documents (KOT, temperature
monitoring records of chiller freezer, cooking,
cooling, thawing, reheating, stores requisition,
receiving details, dish washer temperature,
stewarding records).
15. CONTAMINATION HACCP team leader should maintain
COMPLAINT contamination complaint investigation form.
INVESTIGATION The complete set of documents and records
FORM
related to the complaint must be kept in file.

16. OUTSIDE CATERING- Outside Catering Food Safety Checklist must be

FOOD SAFETY filled by HACCP team leader.
CHECKLIST Hot and cold holding food temperature
monitoring record shall be maintained for each
catering function.

101
 8. STORAGE

8.1 Policy and Procedure

Cold Storage

All storage areas shall be clean, organized, well maintained.

FIFO (First in First Out) shall be followed to ensure proper stock rotation.
Maintain food in chiller at ≤ 4 Degree Celsius.

• PROCEDURE:
• Appropriate action shall be taken when temperature of food in chiller is more
than 4 Degree Celsius.

• Never store raw food above Ready-To-Eat food. All high risk and ready to eat
food items shall be well segregated either by using separate units or by using different
shelving or by appropriate order of storage with high-risk food being stored on top
shelf.

• Items with lowest cooking temperature shall be stored on upper shelf and food with
highest cooking temperature shall be stored on bottom shelf, e.g. fish, beef/lamb,
pork, poultry including raw eggs from top to bottom (refer snapshot).

• All food shall be stored in suitable covered containers and date labeled for shelf-life
control.

• Open canned food shall not be stored in chiller.

• These shall be dispensed into food storage containers covered and labeled. Bulk fruits
and vegetables (unprocessed) can be stored without being covered.

102
 • All food items shall be stored in SS or food grade container, except for delicate
products such as berries which may be stored in clean original containers to minimize
handling and reduce chances of spoilage.

• Storage containers shall not be touching floor, wall, ceiling, evaporator to

ensure appropriate air circulation.

• Everything shall be stored 15 cm above floor.

• Chiller flooring shall be cleaned twice daily. Deep cleaning of the chiller
(wall, floor, shelves, ceiling, fixtures, etc.) shall be done once in a fortnight.

RECORD KEEPING:
Temperature of food in chiller shall be monitored at least four times in a day by storekeeper
or chef on duty.
Verification of temperature monitoring records shall be done by relevant section head by
reviewing the records on fortnightly basis.

DRY STORTAGE

1. All storage areas shall be clean, organized, well maintained.

2. All food items shall be covered, date labelled for shelf life control.
3. FIFO (First In First Out) shall be followed to ensure proper stock rotation.
4. Dry Store (Main store or bulk storage areas)

Maintain ambient temperature at ≤ 25°C.

Maintain relative humidity at ≤ 65%.

• PROCEDURE:
Storage containers shall not be touching floor, wall, ceiling to ensure appropriate air
circulation and hygiene. It shall be stored 15 cm above floor.
103
 • Any other item than food shall not be stored in the dry store. Chemicals and non- food
products shall be stored separately.

• De-boxing shall be done, wherever possible prior to storage. All items shall be
de- boxed prior to issue to the kitchens or food handling areas.

• All food in glass containers shall be stored on lowest shelf.

• Dry storage in kitchen and F&B areas is acceptable provided storage is kept
at minimum stock with high stock turn-over.

RECORD KEEPING:

1. Dry store temperature and relative humidity record shall be maintained (one reading
per day) by storekeeper or chef on duty or F&B staff.
2. Verification of records shall be done by relevant section head by reviewing the records
on fortnightly basis.
3. The stock rotation shall be monitored on regular basis.

FROZEN STORAGE

All storage areas shall be clean, organized, well maintained.

FIFO (First in First Out) shall be followed to ensure proper stock rotation.

PROCEDURE:
• Maintain food in freezer at ≤-18°C

• Appropriate action shall be taken when temperature of food in freezer is more than -
18 Degree C

104
 • Never store raw food above Ready to eat food. All high risk and ready to eat
food items shall be well segregated either by using separate units or by using different
shelving or by appropriate order of storage with high-risk food being stored on top
shelf.

• All food shall be stored wrapped with cling film or in suitable covered containers and
date labelled.

• De-boxing shall be done, wherever possible prior to storage.

• Wooden pallets shall not be used in freezer.

• There shall be no build of ice, as this demonstrates that unit is not operating
effectively.

• Storage containers shall not be touching floor, wall, ceiling, evaporator to ensure
appropriate air circulation. It shall be stored 15 cm above floor.

• Freezer flooring shall be cleaned twice daily.

• Deep cleaning of the freezer

(wall, floor, shelves, ceiling, fixtures, etc.) shall be done once in a fortnight.

RECORD KEEPING:
Temperature of food in freezer shall be monitored at least four times in a day by storekeeper
or chef on duty.
Verification of temperature monitoring records shall be done by relevant section head by
reviewing the records on fortnightly basis.
105
 9. Safety

9.1 PERSONAL SAFETY & FIRST AID BOX

SAFE PRACTICES TO AVOID ACCIDENTS IN KITCHENS:

Kitchen safety is paramount to prevent accidents and injuries. Implemen^ng safe prac^ces in
the kitchen is crucial to create a secure environment for both professional and home cooks.
Here are some key safe prac^ces to avoid accidents in kitchens:

Slip and Fall PrevenIon:

• Keep floors dry and clean spills immediately.
• Use non-slip mats in areas prone to wet condi^ons.
• Close cabinet doors and drawers when not in use to prevent tripping hazards.
Proper Use of Knives:
• Use sharp knives to reduce the risk of slipping and applying excessive force.
• Store knives in a designated block or magne^c strip when not in use.
• Pay apen^on to proper culng techniques and hand placement.
Safe Handling of Hot Surfaces:
• Use oven mips or potholders when handling hot pans, pots, or trays.
• Be cau^ous of steam when opening lids or wrapping foods in foil.
• Turn pot handles away from the stove's edge to prevent accidental spills.
Fire Safety:
• Install a fire ex^nguisher in the kitchen and ensure it is regularly inspected and
maintained.
• Keep flammable items, such as dish towels and paper towels, away from stovetops.
• Have a fire escape plan and make sure all kitchen staff are familiar with it.
Electrical Safety:
• Regularly inspect electrical cords and appliances for any signs of wear or damage.
• Avoid overloading electrical outlets and use surge protectors when needed.
• Keep electrical appliances away from water sources to prevent electrical shocks.

106
Chemical Safety:
• Store cleaning chemicals in a designated area away from food prepara^on areas.
• Clearly label all chemical containers and follow proper dilu^on instruc^ons.
• Use protec^ve gear, such as gloves and eye protec^on, when handling chemicals.
PrevenIng Cross-ContaminaIon:
• Use separate culng boards for raw meat, poultry, seafood, and vegetables.
• Wash hands, utensils, and surfaces thoroughly ager handling raw proteins.
• Store raw and cooked foods separately in the refrigerator.
Lihing and Carrying Safely:
• Use proper liging techniques, bending at the knees and keeping the back straight.
• Avoid carrying heavy loads that may cause strain or lead to accidents.
• Use carts or trolleys for transpor^ng large or heavy items.
Regular Equipment Maintenance:
• Ensure that kitchen equipment is regularly inspected and properly maintained.
• Repair or replace faulty equipment promptly to prevent accidents.
Emergency Preparedness:
• Have a well-stocked first aid kit in the kitchen and ensure that staff know its loca^on.
• Train staff on basic first aid procedures and emergency response protocols.
Proper Use of Appliances:
• Follow manufacturer instruc^ons when using kitchen appliances.
Keep appliance cords away from heat sources and ensure they are in good condi^on.
• Turn off and unplug appliances when not in use.
Use of Personal ProtecIve Equipment (PPE):
• Wear appropriate PPE, such as oven mips, gloves, and aprons, when handling hot or
poten^ally hazardous materials.

By consistently following these safe prac^ces in the kitchen, you can create a secure working
environment, reduce the risk of accidents, and promote the overall well-being of everyone in
the kitchen. Training and awareness are key components of maintaining a culture of safety in
any kitchen selng.

107
SAFETY GEAR AND EQUIPMENTS:
Safety gear and equipment are essen^al in a kitchen to protect individuals from poten^al
hazards and ensure a safe working environment. The specific safety gear and equipment may
vary based on the type of kitchen (commercial or residen^al) and the tasks being performed.
Here's a list of common safety gear and equipment found in kitchens:

Cut-Resistant Gloves:
• Used to protect hands from cuts and abrasions, especially when handling knives and
other sharp objects.

Oven Mi^s and Potholders:

• Provide heat protec^on when handling hot pans, pots, and baking trays.

Aprons:
• Protect clothing from spills, splashes, and other kitchen hazards.

Chef's Hat or Hairnets:

• Helps maintain hygiene by preven^ng hair from falling into food.

Safety Shoes:
• Slip-resistant shoes with closed toes provide protec^on against spills and falling
objects.

First Aid Kit:

• Contains basic medical supplies to address minor injuries and emergencies.

Fire ExInguishers:
• Strategically placed fire ex^nguishers for immediate response to kitchen fires.

Non-Slip Mats:

108
• Placed in areas prone to wet condi^ons to prevent slips and falls.

Cujng Boards:
• Different color-coded culng boards for various types of food to prevent cross-
contamina^on.

Safety Data Sheets (SDS):

• Documents providing informa^on on the proper^es of chemicals used in the kitchen,
including safety precau^ons.
•
Exhaust Hoods and VenIlaIon Systems:
• Ensures proper ven^la^on and removes cooking fumes, heat, and airborne par^cles.

Sinks and Eye Wash StaIons:

• Access to sinks for handwashing and eye wash sta^ons for emergency eye flushing.

Dishwashing Gloves:
• Protect hands from hot water and detergents during dishwashing.

Properly Maintained Equipment:

• Regularly inspect and maintain kitchen equipment to ensure safe opera^on.

Food Thermometers:
• Used to monitor and ensure the proper cooking temperatures of foods, preven^ng
foodborne illnesses.

Ladder or Step Stool:

• Allows safe access to high shelves and storage areas.

Hand SaniIzer and Soap Dispensers:

• Promotes proper hand hygiene in the kitchen.

109
Wet Floor Signs:
• Used to indicate wet or recently cleaned floors, preven^ng slips.

It's crucial to provide appropriate training on the use of safety gear and equipment, and
regularly inspect and replace items as needed. Adhering to safety protocols and using the right
protec^ve gear helps minimize the risk of accidents and ensures a safe and efficient kitchen
environment.

The Following pictures represents the types of fire ex^nguishers and other fire safety
apparatuses:

110
 9.2 FIRST AID BOX

Having a well-equipped first aid kit in the kitchen is essential to promptly address injuries and
emergencies that may occur during food preparation or cooking. The first aid kit should be
easily accessible, and all kitchen staff should be trained on its location and contents. Here are
common items found in a kitchen first aid kit and their importance:

1. Adhesive Bandages:
Importance: Used for covering and protecting small cuts and wounds.

2. Sterile Gauze Pads and Adhesive Tape:

Importance: Ideal for covering larger wounds or creating a sterile dressing.

3. Antiseptic Wipes or Solution:

Importance: Used to clean and disinfect wounds to prevent infection.

4. Disposable Gloves:
Importance: Protects both the injured person and the first aider from contamination.

5. Scissors and Tweezers:

Importance: Used for cutting bandages and removing splinters or debris from wounds.

6. Pain Relievers (e.g., Acetaminophen, Ibuprofen):

Importance: Provides relief from minor pain or headaches.

7. Burn Gel or Burn Dressing:

Importance: Cools and soothes minor burns and scalds.

8. Instant Cold Packs:

Importance: Reduces swelling and soothes injuries.

111
9. Elastic Bandages:
Importance: Provides support for strains or sprains.

10. CPR Face Shield:

Importance: Allows for safe administration of CPR and protects against potential infections.

11. Emergency Blanket:

Importance: Provides warmth and comfort in case of shock or exposure to cold.

12. Triangular Bandages:

Importance: Can be used as slings or to immobilize injured limbs.

13. Eye Wash Solution:

Importance: Flushes contaminants from the eyes in case of chemical exposure.

14. Antihistamine (e.g., Diphenhydramine):

Importance: Relieves allergic reactions or insect bites.

15. Medical Tape:

Importance: Secures bandages and dressings in place.

16. First Aid Manual:

Importance: Provides guidance on how to respond to various injuries and emergencies.

17. Emergency Phone Numbers:

Importance: Includes contact information for local emergency services, poison control, and
other relevant numbers.

18. Tweezers:
Importance: Useful for removing splinters or foreign objects from the skin.

112
19. Hand Sanitizer:
Importance: Maintains hand hygiene when soap and water are not readily available.

20. Personal Medications:

Importance: If someone in the kitchen has specific medical conditions, having their necessary
medications in the first aid kit is crucial.

Importance of a Kitchen First Aid Kit:

Immediate Response: A well-stocked first aid kit allows for immediate response to injuries,
preventing the escalation of health issues.

Infection Prevention: Properly cleaning and dressing wounds help prevent infections.

Minimize Discomfort: Pain relievers and other items in the kit help minimize discomfort until
professional medical help arrives.

Safety Preparedness: Having a first aid kit demonstrates a commitment to safety and
preparedness in the kitchen environment.

Employee Well-being: Prioritizing the health and well-being of kitchen staff contributes to a
positive and safe work environment.

Regularly check and restock the first aid kit to ensure that all items are within their expiration
dates and that the kit remains adequately equipped to handle potential emergencies.
Additionally, consider updating the kit based on the specific needs and risks of your kitchen

113
 10.RECIPES

The following is a standard recipe card and is the standard to write recipes which
ensures that each time the recipe is followed consistent results are achieved which
are tasty and persistent
Conclusion

My Kitchen exposure at The Taj Mahal, New Delhi, has been nothing short of a remarkable
journey that has leg an indelible mark on my professional growth. Immersed in the vibrant
and dynamic environment of one of the finest establishments, I had the privilege of working
closely with seasoned Chefs who taught me everything like I am their student.

At the helm of this excep^onal team were Chef Arun Sundaraj, Chef Prashant and Chef
Salem Lepcha, whose leadership not only set the tone for the department but also created
an inclusive and suppor^ve atmosphere. Their welcoming demeanour and willingness to
impart knowledge were evident from the onset, making the learning process a truly
enriching experience. It was heartening to witness a leadership team that not only managed
but also inspired, fostering a sense of camaraderie among the team members.

One aspect that stood out during my ^me at The Taj Mahal, New Delhi was the team's trust
in me to handle orders, live sta^ons, create new elements and so much more. The freedom
to explore new avenues and contribute ideas was empowering, and it significantly
contributed to my professional development.

In conclusion, my second phase of training at The Taj Mahal was a revela^on, offering
insights into the intricacies of Bulk Cooking, Presenta^ons, New Methods and Recipes. The
exemplary leadership, the culture of collabora^on, and the emphasis on innova^on have leg
an enduring impression on my professional ethos. I look forward to finish my Cross Exposure
at The Taj Mahal, New Delhi not just with newfound knowledge but with a profound
apprecia^on for the power of teamwork, leadership, and a commitment to excellence.

Thank you for the amazing opportunity!

Yours sincerely,
Arjun Rathaur