Cooking and catering management
Compilation of work processes and management of expert human resources are other services that this group has been able to have a strong resume in this field and take over the management of cooking and catering in factories outside of its group.
Good food is the result of experience and right choices
Features of cooking and catering services
- Compliance with all health requirements and focused monitoring of the entire process of the production cycle, from the purchase of raw materials to the distribution and serving of food
- Providing menus with the approach of increasing health and reducing calories (healthy heart)
- Maintaining nutritional value and uniformity of cooking in all stages of production and distribution
- Competitive advantage in diverse food production and service speed
- Compliance with health requirements in the cooking and distribution process
- Using new technologies in the process of packaging all kinds of products
- Management and reduction of operating costs, manpower and energy compared to traditional baking centers
- Establishing a resource planning and management system (ERP) in the food industry chain
- Compliance with the highest level of environmental standards (Green Kitchen)
Types of production units of Farapokht Group
Preparation unit
The preparation unit (includes two sections of protein and vegetables, in both sections, the product is ready to be cooked and delivered to the cooking section using the latest industrial equipment.
Rice cooking unit
Rice cooking unit (In this section, all kinds of pols and challahs are cooked using a uniform cooking device with less energy saving than traditional cooking.
Stew cooking unit
Stew cooking unit (various stews and foods are cooked by industrial boilers and convection ovens)
Dessert and beverage unit
The preparation of desserts, drinks, hot and cold appetizers, salads and soups is preferably produced with the construction of a cold kitchen unit for these higher quality products.
Barbecue and grill unit
Kebabs and grill unit (using industrial devices, kebabs are cooked with uniform quality at high speed.
Baker and confectionery unit
This unit is trying to complete the health-oriented food chain by producing all kinds of traditional, fancy and bulky breads and dietary sweets.
Completing food production processes with a professional team
Kitchen management processes
It includes human resource training, performance control, and evaluation of human resources. Considering that food production is a process that directly receives feedback after consumption, mistakes that occasionally occur in food preparation, production, and service unfortunately cannot be rectified. Therefore, at all stages, control is ensured by using standard checklists and providing a food production process manual. (The most important point: Having a process manual is crucial.)
Providing health standard regulations
Providing production and product analysis notebooks
Presentation of the baking process notebook
Providing food distribution notebook (packaging or serving and catering)
Training on cost reduction and optimal use of food (cost control)
Teamwork training (resilience, succession and personal development)
Leave the cooking management of your collection to us
Farapokht Company is ready to provide cooking and catering services at all levels of the country for various institutions, organizations, factories and groups. Contact our colleagues for more information.