Cleaver And Knife Services
CLEAVER & KNIFE is an upcoming integrated services and solutions company and aims to be best in class partner for facilities and business support service solutions. CLEAVER & KNIFE is a complete Multi cuisine food service to cater to all taste buds.
UNIQUE SELLING PROPOSITION
One Point Responsibility for all food & hospitality, FM and vending Services, relieving the client of unnecessary operating details, giving him time to concentrate on his core business.
Established reputation of service & quality, constantly endeavoring to provide a service that is
second to none…. ask our clients!
International experience coupled with extensive in-country capabilities providing comprehensive life support services in different locations to Varied customers giving rise to the “Local Focus, Global approach” Concept
Structured Training plan
Design and build capabilities for handling all designing & construction of user friendly, safe & efficient kitchens, cafeterias & canteen.
Concern for “hygiene, safety and environment” influences every aspect of our company policy.
Ability to manage a “large workforce”
Progressive HR practices, 100% Statutory Compliances
In-depth knowledge and experience in diverse sectors enabling delivery of specialized and customized service solutions.
CATERING CAPABILITIES
- CLEAVER & KNIFE is the vanguard Food services operations. We believe in leading market through superior customer satisfaction and sustaining long term and profitable relationships with client and partners by adding value to their business.
- Working as an integral part of their client’s business and meeting cost & quality parameters consistently are core values at CLEAVER & KNIFE.
- CLEAVER & KNIFE offers complete catering solutions. These begin with food supply ordering and logistic, include the erection of Canteen, Kitchen & Store facilities, and culminate in food preparation and service.
- CLEAVER & KNIFE catering facilities are capable of operations, 24 hours a day, 7 days a week, 365 days a year, no matter how remote the situation. We are capable of serving from 100 people to 5000 people.
- Our team takes pride in providing a dinning oasis of hot tasty food served with a smile and prepared with love to each
- We believe in procuring quality stuff. Our experienced team of purchase department has in depth market information and is periodically updated on standards to purchase food and nonfood This in turn helps us to meet our quality objectives.
- Menus are designed to meet the caloric requirements of our client. Designing menus for special occasions/functions gives our client an extra taste and makes the event colorful.
- Nutritious food is carefully prepared and served. We ensure that all foods prepared and cooked, are as close as possible, to their natural color, flavor and taste, and are controlled by ensuring that food production personnel are aware of the ethnic tastes and preferences of our customer. Aroma is an important aspect and can excite and stimulate the flow of gastric juices and hence stimulate appetite. We ensure that food is served at appropriate temperature. The appearance of the complete meal served is imaginative.
STAFF TRAINING
Keeping our basics attached our Employee Training Programs are designed in accordance to our clients need and requirement. We focus on teaching our employees about health and hygiene, work place safety procedures, to give personal touch and to have an eye for for details.
- All new employees undertake a comprehensive induction program, providing the foundations for a successful career.
The objective of our training program is
To meet the business need of the organization.
- To understand the importance of teamwork and how it will benefit them in the organization as well as socially.
- To understand the importance of customer care.
APPROACH
Our approach to training takes account of distinct areas.
- New staff joining the company requires induction training and training in the skills required to do the job.
- Existing members of staff who require developmental training either to meet the needs of an expanding role in the company or to prepare them to cope with more responsibility in the future.
- The updating of all staff in terms of legislation, health & safety, food, health& hygiene and customer care.
GENERAL REQUIREMENTS
STORAGE –All Food items: dry, frozen, chilled, disposables and cleaning materials received will be checked for temperature, quality, brand, quantity, expiry dates and damages prior to stocking in store.
- Relevant documents pertaining to shelf life, FIFO, inventories and Issues will be kept updated at all At any given time a contingency stock will be maintained at site.
- Temperatures will be recorded at random intervals. All Issues will be recorded and maintained at store.
- The Manager will implement par-stocks, receiving & dispatch schedule, standard quantity & quality of goods, policy & procedures, requisitions & stock cards.