Corporate - Offsite
All our Central Kitchens are designed as a state of the art kitchens with a continuous and linear progression of food from receiving, pre preparation, production, packing and dispatch of the ﬁnished products. We maintain the highest levels of quality and production standards with well-defined SOPs and protocols. Our Central kitchens are planned with modern equipment meant to aid pre-preparation, food safety at various stages, remote temperature monitoring of our cold storage and modern and effective cooking platforms.
We also have a specialized Chefs focusing specially on offsite operations with relevant experience and cuisine knowledge to safely and effectively manage the complexity of bulk production, planning and managing a varied set of customized health and taste needs. The central kitchens also support hybrid operations extremely well, allowing wider food choices to consumers by processing and feeding the onsite kitchens with bases (sauces, gravies, pre- processed intermediaries used in food preparation).