Culinary Operational (Cold Kitchen) Process of Le Meridien Dhaka

Abstract

This report provides an in-depth exploration of the operational process of food and beverage production in the Cold Kitchen of Le Méridien Dhaka, a prestigious five-star hotel in the capital of Bangladesh. The Cold Kitchen, also known as the Garde Manger, is responsible for the preparation of a variety of cold dishes such as salads, appetizers, cold cuts, sandwiches, dressings, and desserts. Though often working behind the scenes, the Cold Kitchen plays a vital role in maintaining the quality, freshness, and visual appeal of food served throughout the hotel’s restaurants, banquets, events, and in-room dining. The objective of this study is to analyze the structure, workflow, hygiene standards, staff responsibilities, and inter-departmental coordination that ensure the seamless and efficient functioning of the Cold Kitchen. Through field observation, staff interviews, and review of operational guidelines, the report highlights how this kitchen operates under strict food safety standards, such as HACCP, and delivers consistently high-quality culinary products that align with both international expectations and local preferences.