FOOD PRODUCTION

Food production or kitchen department is responsible for the

actual preparation of the food items whereas the F&B department is
responsible for the systematic service of the food from the hot or cold
plates of kitchen to the customers table as per their choices or order.
The park hotel Chefs at makes it obvious that would be having
amazing food made by the culinary experts. Moreover, being led by the
Chef jay praksh bhatt(Executive Chef), the kitchens of the park hotel, navi
mumbai offer mouth-watering delicacies.
The hotel has a main kitchen which mainly caters the guests
of the Mumbai pavilion restaurant and the Café Mercara express. This
kitchen also caterers for In-room dining. The pantry in the main kitchen
serves all the juice orders, fruit orders and the ice cream orders for all the
three outlets.
The banquet kitchen caterers for all the orders in
the banquet halls in the hotel. The banquet has five different kitchens.
Those are western, north Indian, south Indian, garde manger and the
halwai kitchen.
West 1 restaurant has a live kitchen which serves different
types of dosa and egg preparations for breakfast, serves types of pasta
and a few types of starters.
 HEIRARCHY

SENIOR
EXECUTIVE
CHEF

SOUS CHEF

SOUTH INDIAN, NORTH

INDIAN,
WESTERN,HALWAI,
GARDE MANGER,

COMMI 1

COMMI 2

COMMI 3

APPERANTAICE

TRAINEE
The most important sub-departments which play a
major role in the working of the Food Production
department:
1. RECEIVING: The raw-materials are received at the receiving area,
which is located on Level-B2 in the hotel. All the vegetables, poultry,
sea food and other materials are received from the vendors. Here,
one person from the stores, one from purchase and Chefs from the
respective kitchen gets assembled and do the quality check of what
is being received.

2. STORES: This is not the part of the kitchen, but here all the raw
material are stored, and gets picked-up by the kitchen as and when
required. Purchase and stores works in-liaison. The indenting of the
ingredients and other items is done by a special software. The
senior chefs of various kitchens do the indenting of the ingredients
required using an indent book which is then approved by the head of
the kitchen. There after the indent is being carried forwarded to the
purchase which gives the approval and passes on to the stores. The
store keeper takes the print out of the indent list. When any chef or a
trainee comes there for the pick-up they are given the specified
quantity of each item as per the indent list. Once supplied the stores
the store keeper closes the indent sheet of that particular kitchen
and then signs and writes his name and date and keeps it in the
record.

3. KITCHEN STEWARDING / F &B SUPPORT : They are not usually

involved in the actual preparation of food, but keeps things clean
and organized so that chefs and food preparation assistants can do
their jobs efficiently. The steward is often considered one of the
lowest ranking members of the staff, but the job is nonetheless very
important. Without someone on hand to keep things running
smoothly, chefs and others could easily fall behind. This department
is responsible for: the upkeep of the utensils, cutleries, crockeries,
glassware, flatware, etc. The kitchens in hotel have separate dish
wash and pot wash areas. The cafeteria for employees has a decoy
System. Not only this, the kitchen stewarding is also responsible for
providing different new utensils, dishes, kitchen paper, etc. They do
weekly deep cleaning of the kitchens as well. They also keep
records of the breakage and repair of the items.
The hotel has the following kitchens:
GARDE
MANGER

BAKERY

SOUTH
INDIAN
MAIN
KITCHEN
NORTH
INDIAN

CONTINENTAL

PANTRY
KITCHENS

NORTH
INDIAN

SOUTH
INDIAN

BANQUET
HALWAI
KITCHEN

WESTERN

GARDE
MANGER
 MAIN KITCHENS
1. BANQUET KITCHEN: This kitchen creates dishes in large-scale. This kitchen
mainly caterers to the banquets, does basic production for the banquet hall
and also for the outdoor catering. This kitchen is located on Level 2. There are
separate kitchens for Indian and Continental food production in the Hotel.
i. Continental Kitchen: This section prepares dishes like baos, nuggets,
skewers, all the kind of finger food and also noodles, soups, all
continental food in large scale.
ii. Indian Kitchen: This kitchen produce large quantities of, biryanis,
gravies, dry vegetables, are to name a few.
2. GARDE MANGER: This is one section of main kitchen where different salads,
fruit carvings, vegetable carvings, cold cuts of meat are prepared. Here, the
food items of different kitchens are stored in the walk-in refrigerator and deep-
freezer. The Chefs are also responsible for making sandwiches and other
finger foods for banquets. This kitchen is located on Level L.
3. BAKERY: This part of the kitchen is linked with the production of cakes,
breads, chocolates, and other bakery and confectionary goods. The bakery is
responsible for the production for the daily buffet at The Madras pavilion and
for the sales at the Nutmeg, products for the Patisserie, banquets, and for the
A la Carte desserts of other outlets. Bakery is located on Level L.
4. BUTCHERY: In this section cleaning and cutting of the poultry items, sea food,
mutton, etc. is done. In the hotel most of the non-vegetarian products are
imported. Every morning, a list from different kitchen is being sent to this
department mentioning the name of the item, quantity and type of cut required
and cutting job is done as per to the requirement and supplies are made
accordingly. This section is located on Level-B2.
5. VEG PREP: Here, all the vegetables, fruits, etc. are stored. Every morning,
respective kitchens send a list of vegetables and the quantity they require.
This section is located on Level-B2.
6. HALWAI: This kitchen creates all the kinds of authentic Indian sweets one can
ask for. Mostly, Bengali sweets are prepared here. This kitchen caterers to the
whole hotel. The Halwai kitchen is located on the Level-2.
7. PANTRY: This part of the kitchen prepares juices, cold coffees, sandwiches,
French fries, milk shakes, etc. for In-Room Dining and for the ala carte orders.
 SOME OF THE EQIPMENTS USED:
a. Freestanding equipment
b. Counter Top equipment
c. Fryer
d. Griddle
e. Rotisserie
f. Salamander
g. Bain Marie
h. Food Warmer/ Food warmer cart
i. Snack store
j. Grill
k. Pulvisor
l. Deck Oven
m.Rotary Oven
n. Baker Fermenting
o. Multi-link mould series
p. Loaf Pan
q. Tilting pan
r. Steam boiler
s. Cake and Tart mould
t. Chocolate mould
u. Mousse ring
v. Measuring tools
 CONCLUSION
The industrial training at THE PARK HOTEL NAVI MUMBAI was a great
learning in itself. Working in a 5 Star Luxury Boutique Hotels
I got to know about the hotel brand as well as the clientele.
In the first month, I was in the housekeeping department. First week
was spent knowing about the hotel and the rules and regulations of the
hotel. The GRAs of the hotel were very skilled and fast at their work. This
motivated me to work in speed, while maintaining the quality of work.
They also taught us how to manage time. There, I also learned the BS
procedure of making a room and helped the GRAs in making the
corporate visit guest’s room.
While working in food and beverage service department, I got to get
in touch various guests and knowing their preferences. Being at the
hostess desk at The Madras Pavillion helped me in having a positive
attitude. The employees taught how to escorts a guest and always have a
smiling face while talking to them. Having followed their advice helped me
in making happy guests. I learnt how serve particular dishes and how to
do the clearance and set-up. Working in banquets taught me that how
much hard work and efforts does it to work there. The employees working
in the banquets always maintained an environment of fun and enjoyment,
which helped in doing to work effortlessly.
As I was in the front office department for third month, I not only got
to recall the basics that were taught in the first year, but, I also learned
how to implement and improvise them practically. I got to learn about the
process of taking a check-in and check-out, learned how to clear the
checks of free individual travelers and group inclusive travelers, how to
update registration cards and ‘C’-Forms, how to make keys, OPERA,
learned how to update guest preferences and E-mails opera, and how to
handle guest. Not only this, the departmental heads always used to
encourage me to have a conversation with the guests and get to know
about their preferences and their stay. This not only helped to give
personalized service to them but also helped me in creating WOW factor
for the guests. The heads were generous enough to help me in learning
new things and improving my skills.
The month spend in the culinary department was a memorable one.
Being in banquet kitchen for the whole month, I got to learn a lot about
the working in a kitchen. I got the privilege to work in the live counter in
the buffet. I got to learn lots of new recipes, how to set up buffet and
clearing it, how to handle live-counter and about inter-departmental
operations. Being an industrial trainee, the Chefs never used to treat me
like one. The treatment given was like an employee. I got to know how
ingredients are indented and the procedure that follows. At the live
counter, I learned how to converse with a guest in order to explain about
the dishes, and asking about their preferences also helped in suggesting
those dishes. Taking their feedback, helped in knowing where we can
improve and become more innovative.
In the interns meetings that were conducted with the head of each
department, we got to learn about the hotel brand, and helped us to
evaluate ourselves.
The industrial training not only gave us the exposure to the industry,
helped us in learning new things. We got to learn the real meaning of
lateral service. It gave us positive attitude and confidence to work in the
industry, and to deal with guests.