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Kitchen

Kitchen

Our huge kitchen is well organized, spaced and sectioned according to ISO standards.

We have 7 sections: 

Butchery section, Ready to eat Raw meat section , fish section, vegetables preparation section, salads and meza section, pastry section and a second floor kitchen especially for cooking and preparation.

We prepare a wide variety of foods present in our menu and this is done by professional certificated chefs and an Executive chef who oversees all food preparation and a food safety team leader who with coordination and help of the managers monitors the cleanliness, hygiene, sanitation process, pest control process (monitored by BOECKER), cooking processes (temperatures are recored and samples are taken) and who gives continuous trainings for employees in order to apply the standards and meet customers’ needs and expectations.

The best food Quality is offered from our approved well known suppliers who are audited continuously by our company, for this 3 separated Receiving areas are available to prevent cross contamination:

At the vegetables section where a responsible knowledgeable person receives the best vegetables quality and rejects the bad one.

At the main store that contains its own chiller and freezer, where the keeper and his associates receives all raw materials and depackage it and stores it on plastic pallets away from the walls and floors according to its type, temperature, production and expiry dates. Monitoring sheets for store temperature and humidity are well recorded by store keeper several times on daily basis .

And finally the fresh meats receiving area where receiving conditions (cleanliness, temperature, smell, appearance, and weights).

Well calibrated thermometers, scales and plastic pallets are present at every receiving area.

The best equipments are used in our kitchen ( color coded cutting boards, knives, shelf life stickers, infrared and metal thermometers, test strips for sanitation, chock freeze, boilers, UV fly killers and O3 cabinets).

Sanitation process includes: vegetables, cutting boards, knives, tables, hands sanitation.

Water tests, food tests, swab tests and medical test for employees are done at the specific time needed.