LAYOUT OF THE LARDER SECTION

LAYOUT OF THE LARDER SECTION

Larder of a 5 star operational kitchen will be segregated into the following section-

1. Hors d’oeuvres and salad section having two sinks, work tables, storage racks and cupboards, refrigerator, gas range, and pickup counter.

2. Poultry and Butchery section with a butcher’s block, work table, refrigerators, deep freeze, mincing and slicing machine, sinks.

3. Fish section having live fish tanks, two sinks, work tables, refrigerator, deep freeze.

4. A general section with work tables.

5. Cold rooms with deep freezer and walk-in facility.

6. A weighing scale next to the entrance.

7. Chef’s office

Amit Kumar
Amit Kumarhttp:////hmhelp.in
Hii! Welcome to My digital home, I am Amit – an almost no-code generalist, helping businesses with their online presence using WordPress and other tools and simplifying some of their operations with ideas and automation. A psychology and philosophy geek by interest and a graduate in Hospitality Management. I founded hmhelp during college, which got me into WordPress. I am a highly motivated and results-oriented professional with a proven track record of success in the hospitality industry. I’m also a Digital Marketing Enthusiast with significant academic and practical experience managing digital content across multiple platforms. Skilled at SEO optimization, developing digital content for social media platforms, I offer extensive knowledge of multiple software programs, strong attention to detail, and extraordinary communication skills. If you are interested in talking about any of the topics I have mentioned on my website, you are in the right place. You can contact me or learn more about what I do. You can also connect with me on social networks.

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