HYGIENIC PRACTICES
Wearing hairnets and washing hands is mandatory for anyone who enters the kitchen. Anyone handling food must also wear gloves.
COLOR-CODING
Compliant to HAACP, we use color-coded cutting boards and knives to reduce the risk of cross-contamination. Even our trashcans are color-coded to ensure proper waste-disposal and recycling.
SEPARATE FREEZERS & CHILLERS
Cross-contamination is the one of the most important factors when it comes to food poisoning. We have eliminated this by storing meat, fish, vegetables, dairy products, and semi-cooked meals separately.
SAFETY PRACTICES
With our gas cylinders safely placed 40 feet away from the burners, we ensure minimal risk to our attendees. Worker’s safety is our top priority which is why we have installed fire-fighting equipment and conduct regular training.
SECURITY PRACTICES
We have installed security cameras and designated lock-and-key access to ensure that the food we serve is free from any sort of tampering.
COMPLIANCE
We are enlisted as a caterer in some of the leading companies in the country. We have passed their rigorous screen in all sorts of compliance factors ranging from labor rights to procurement vetting.