Abstract:
This report provides a comprehensive overview of the company, including basic information about the food court business, the company's background, and its operational procedures. Additionally, this report presents the vision and mission of Chef’s Table, outlines the organizational chart, and details the operation of the Food & Beverage Production (Kitchen Operation) at Chef’s Table Dhanmondi. During the internship period, knowledge of the actual Standard Operating Procedures (SOPs) of the kitchen was gathered, along with an understanding of the tasks and duties assigned, while a few challenges were encountered. The report is based on Chef’s Table’s salad section, Greens & Seeds. Greens & Seeds is a cold kitchen. A few skills such as knife using skills, kitchen SOP, storing, freezing, kitchen opening and closing, kitchen setup, food preparation, teamwork, punctuality, maintaining the chain of command have been acquired. Overall, the internship period of 6 months was about the learning period of kitchen operation. The work was performed under the guidance of kitchen supervisors, who provided instruction on all kitchen operational procedures, such as cutting, grilling, using Mizan Plus, chicken touching, and more. Effective kitchen operations are essential for delivering a superior dining experience, maximizing profitability, and ensuring compliance with safety and hygiene standards. During the internship period, some challenges were faced and accordingly a number of recommendations are pointed out.
