Staff Management

Our Team of People are Trained to achieve their Goals through Team Work, Edification & Win-win Policy

  • Well experience staff employed in our company and provided with basic training.
  • Adopting good labour practices & employee satisfaction to ensure delivery of satisfactory services to the client.
  • Health check-up of staff & vaccination status recorded at time of recruitment & periodically monitored.
  • High Professional Team.
  • Staff trained in safe hygiene practices & catering skills.
  • Supervision of food distribution in wards.
  • Uniforms, work schedule, time of delivery.
  • The Kitchen staff will always be in uniform like: Supervisor/ Service boy/ Cook/ Utility boy (All staff with Identity Card)
  • Maintaining Kitchen discipline
  • Supervision of personal hygiene of staff, cleanliness of cooking & serving area

STEPS TAKEN FOR EMPLOYEE SATISFACTION

  • Regular promotion, increments for suitable employees
  • Quality medical facilities
  • Quality accommodation

Our Team of People are Trained to achieve their Goals through Team Work, Edification & Win-win Policy

Material Management

lunch-bg

The daily ration is estimated on the previous day census. The list is collected every day in the morning & no. of diets of various types are Calculated & according by the ration is collected from store.50% cooked in the morning & 50% cooked in the evening Dry Ration procured on monthly basis & perishable items on daily basis.
Material Management Daily/monthly Demand estimation & indenting.

Storage

Issue to kitchen in daily basis

  • The Company shall keep a minimum of one week stock of all raw materials (ration) like: Flour, Sugar, Pulses, Tea, Oil, Masala etc.
  • Green Vegetables and milk shall be purchased fresh every day.
  • Variety in Biscuits for Morning bed tea/Evening tea.

QUALITY ASSURANCE NABH STANDARD

  • We Prepare food as per quality approved standards & general sanitation & hygiene of Kitchen.
  • Develop recipes, menu taking into consideration dietetics advice, patients age, culture, religion and medical conditions
  • Maintain and supervise food hygiene at all time
  • Schedule of cleaning of Kitchen area & implementing pest control program.
  • Method of disposal of waste
  • Hygienic & aseptic condition
  • Food preparation & menu for patients strictly supervised by dietician
  • Doctors’ advice strictly followed
  • Ensuring safety at workplace