Cooking and Catering Management
The corporation also has a successful background in other services such as compilation of work processes and management of expert human resources, which helped it take charge of the management of cooking and catering in factories outside of the 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
- Providing menus that focus on health improvement and less calorie (Healthy Heart)
- Maintaining nutritional value and quality consistency of cooking in all stages of production and distribution
- Competitive advantage in food diversity and service delivery speed
- Compliance with health requirements in the cooking and distribution process
- Using new technologies in the process of packaging all products
- Management and reduction of costs of operating, workforce, and energy, compared to traditional cooking 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: protein, and vegetables. Both sections use the latest industrial equipment to prepare the product for cooking, then they deliver it to the cooking section.
Rice cooking unit
In this section, all forms of rice-cooking are done using convection cooking, which is more energy-efficient than traditional cooking.
Stew cooking unit
In this unit, various stews and foods are cooked by industrial boilers and convection ovens.
Dessert and Beverage unit
Various desserts, drinks, hot and cold appetizers, salads and soups are prepared with higher quality in the cold food unit.
Barbecue and Grill unit
Barbecue and Grill unit uses industrial machinery to make sure that kebabs are cooked with consistent quality at high speed.
Bakery and Confectionery unit
This unit is trying to complete the health-oriented food chain by producing all kinds of traditional, western, and bulky breads and dietary sweets.
Completing Food Production Processes with a Professional Team
Kitchen Management Processes
It includes human resource training, and performance control and evaluation of human resources. Considering that food production is a process that receives direct feedback after consumption, mistakes that may occasionally occur in food preparation, production, and service, cannot be rectified. Therefore, at all stages, control is ensured by using standard checklists and providing a food production process manual. The most essential part is keeping a process manual.
Providing health standard regulations
Providing production and product analysis notebooks
Providing a cooking process notebook
Providing a 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 your company's cooking and serving management to us
Farapokht Company is ready to provide cooking and catering services all over the country for various institutions, organizations, factories and groups. Contact our colleagues for more information.