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introduction

The Leela Palaces, Hotel and Resort is an Indian luxury hospitality group founded in 1986 by Captain C.P. Krishnan Nair, who named it after his wife. The company has marketing alliances with Germany-based Kempinski; US-based Preferred Hotels and Resorts and is member of Global Hotel Alliance based in Geneva,Switzerland. The Leela is referred to, is a group palaces and hotels, located in Mumbai, Goa, Bangalore, Trivandrum. Founder and chairman, Captain C.P.Krishnan Nair bought 11 acres of land near his house in Sahar, Mumbai to build his first hotel, The Leela Mumbai in 1986. It was the first luxury hotel near the present Sahar International Airport.

KITCHEN
Leela kitchen is one of the best and hygienic. The kitchen is divided in Indian, South-Indian, Conti, Gardemanger, banquet LIVE KITCHEN AT THE CITRUS COFFEE SHOP

HIERARCHY OF KITCHEN STAFF


Executive chef Senior executive sous chef Executive sous chef Sous chef Kitchen executive Chef de parties Demi chef de partie Asst. chef de partie Trainee chef de parties Commie I Commie II Commie III Apprentice

BAKERY
The bakery is located at the basement near Chinese kitchen. In bakery there is a pastry section also. The bakery is operational 24 hours. The bakery is responsible for following: Supply breakfast items as per the menu rotation. Prepare breads for the buffet. Supply cookies and chocolates to the room service. Supply the room amenities as per request by front office. Supplies desserts for the buffet. Prepares cakes and pastries for the buffet.

Work flow - Morning shift Supply breakfast menu rotation Prepare a la carte orders Prepare and garnish desserts for the lunch Bake sponge sheets

Evening shift Prepare breads for the dinner buffet Prepare cookie Mis en place for desserts for the dinner
The following items are prepared for the a la carte Caramel custard Mousse Sponge Puffs All the cake orders for the next day is prepared and kept in the walk in chiller Assorted pastries

Night shift Prepares cakes pastry rolls etc for bakery counter Prepare dessert for the banquet functions

BANQUET KITCHEN
The banquet kitchen is located in between the banquet hall unlike the other kitchens it is located in the back i.e. is not visible to guest the banquet kitchen caters mainly to the banquet parties the banquet kitchen is the largest kitchen in the hotel with all the modern equipment. The banquet kitchen is operational 24 hours.

Indian Kitchen
The Indian kitchen is divided into South Indian, North Indian, Tandoor,Halwai. The north Indian kitchen is located centrally in the main kitchen. It sets up the buffet in the CITRUS as well as the takes care of the ala cart orders from the various outlets and the private dining. The buffet lunch and the dinner menus are cyclic menus and are changed after each month. Here in this section 4 Indian gravies are made. Any ala carte vegetable or non vegetarian order has a base of one of the gravies depending upon that particular order.

HALWAI: It is one of the section of main kitchen. In this kitchen all the Indian sweets are made. Some of the sweets are prepared in the Halwai are as follow: Gulab Jamun Rasmalai Gajar Halwa

SOUTH INDIAN: South Indian section is very important to the Citrus restaurant for live counter of the breakfast. All the South Indian dishes like Idli Sambar, Uttapam, Dosa, etc are made in this section for buffet as well as ala carte orders also.

PIZZA COUNTER: Here all types of pizzas are made. It is located at the Citrus coffee shop.

TANDOOR: Tandoor section has a very big demand from the guest. Here all types of Tandoor items are made . All vegetarian and non-vegetarian Tandoor special dishes are made in this section. Different types of kababs, naan, roties are made in the tandoor griller.

CITRUS KITCHEN
Citrus kitchen is the kitchen of Citrus coffee shop. Citrus is the 24 hour open coffee shop. It is located on lobby level. Citrus kitchen is the live kitchen. Here all the ala carte orders are made for the coffee shop, private dining.

GREAT WALL KITCHEN


Great wall kitchen is the kitchen of the speciality restaurant of Great Wall. This kitchen is located exactly at the back of Great Wall restaurant. Great Wall is the chineese kitchen from its name. here whichever chineese items are made then they are sent to the restaurant and in the Citrus coffee shop for dinner buffet. Sometimes the Sushi rice from Great Wall kitchen goes to the Garde Manger for Sunday brunch.

Butchery
Butchery kitchen does all the cuts of meat, fish, and poultry. Machines in the butchery: 1. Vacuum packing machine:
Automatic

machine for vacuum packing of raw meat

items. Has a vacuum meter with 3 knobs for vacuum, pressure and sealing. The items are then sent for blast freezing.
2. Bone cutting machine:

Used for cutting of bones and frozen meat. Has a round blade which rotates on two wheels cutting the items.

3. Meat mincing machine:

2 machines in the butchery section. Used for the preparation of burger patties, kheema, etc. 4. The blast freezer:
A make

of the FOSTER company Used for the blast freezing of items which are vacuum packed. Reaches a temperature of -35 degrees Celsius. It has a digital thermometer which displays the exact temperature. The items are then transferred into the deep

Garde Manger
The garde manger section does the job of setting up the buffet meals in CITRUS and STELLA as also takes care of the ala carte orders from the various outlets and the private dining. The garde manger section is located at the end of the main kitchen and has an adjacent pantry which makes the various types of sandwiches. The various salads, salsa, milkshakes are also served in citrus & various outlets.

Cheeses in the Garde manger kitchen: Adam ball Emmenthal Cheddar Blue cheese Mozzarella Camembert Garde manger kitchen makes different types of salads such as: Beetroot salad Waldrof salad Potato salad etc.

Different types of cheese served in buffet

Some other salads also served in the buffet like Baba ganush, Havocado salsa, Sweet corn salsa etc. Various milkshake, juices, cold coffee, sandwitches etc are served for ala carte orders.

PRESNTED BY Pradnya Padekar Dharmendra Sahoo Guhan Iyer