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AT THE heart of the muchrenowned ITC group are its tradition and trend-setting practices. The hospitality chain has its own standards and style of processes & operations that have been followed and perfected all through these years. The three-year old ITC Grand Chola, in Guindy, Chennai, is yet another quality reckoner for the brand.
Why is kitchen hygiene important?
Hospitality is a highly competitive industry. The food that is served is central to any brand’s reputation. Though, as diners, we get to see only the end product on the plate, it is pretty much a reflection of what goes on behind the scenes, in the kitchen.
On the technicality & creativity of cooking, Chef Ajit says, “Hygiene is very crucial to food that has a short shelf life and is involved with different stages of it such as procuring, storing and preparing it. The palette and hygiene go hand in hand. A clean kitchen is the basis for creativity, energy and inspiration to flow.”
The ITC branded practice involves 3 imperative stages of cleaning; WASHING, RINSING, SANITIZING.
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The ITC branded practice involves three imperative stages of cleaning; washing, rinsing, sanitizing. Every food item is processed, vacuum packed, labeled and then frozen. A sanitizing kit is at the staff’s access and they are trained in an integrated process involving eight steps of cleaning and sanitizing.
The in-house training
ITC conducts induction and reinduction programs to inculcate good personal cleaning practices among its kitchen staff. It starts from the most basic facet as washing hands and covers in-depth regimens of how to wash, when to wash, how important is the first wash, how often to wash after, how long to wash, washing while switching handling one food to another, the significance of wearing gloves, the hygiene practices that apply to it and so on. Restraint, on the other hand, is also a much prominent trait while working in the kitchen. In addition to hands, tongs, spoons, ladles are used to handle food wherever appropriate.
The 24 cold storage rooms at ITC are maintained at an optimum temperature. Engineers and chefs monitor to ensure there are no temperature fluctuations.[/box]
The training for aspiring chefs is what helps ITC nail and tighten the screws at the most basic of levels. ITC’s training varies for different people with different responsibilities. If it is a direct food handler, in addition to the induction, they are exposed to everyday briefing and training in the kitchen not only by the chefs in charge but also by different technicians from the industry. The training is continuous and is spread out throughout their tenure with the organization. As it is, ITC is updated with anything that is happening around the globe and is open to pick up and adopt pathbreaking learning for all of its 180 kitchen staff and 80 support staff.
ITC standards
Not only for star chains, food safety is paramount to both small and large scale operators. For ITC, the rules are uniform across the procuring areas, storage rooms and work areas. Ajit says, “The 24 cold storage rooms at ITC are maintained at an optimum temperature. Engineers and chefs monitor to ensure there are no temperature fluctuations.”
[box type=”shadow” ]“Hygiene is very crucial to food that has a short shelf life and is involved with different stages of it such as procuring, storing and preparing it. The palette and hygiene go hand in hand. A clean kitchen is the basis for creativity, energy and inspiration to flow.”[/box]
The brand is suitably leveraged with a dedicated laboratory that keeps the food, water and air quality at optimum levels through random samplings and maintenance. A team of microbiologists, bio technologists and food bio technologists persevere round the clock to keep the premises clean and bacteria free. Two labs are dedicated on microbiology check for equipments, raw materials, fresh, finished food. The sensitive parameters such as temperature, moisture and water activity, air quality in kitchen and various service areas are maintained at optimum levels.
The lab also conducts random swab tests of on each individual handling food at the hotel. There is an exclusive work bench where the swabs and samples from different areas are tested. Especially, when large banquets are on, the samples are taken and almost everyone is kept on their toes for the preparation and service to live up to the untarnished reputation that has been ITC’s so far.
Ajit tells us that everyone in the organization understands the importance of cleanliness and the expected standards. “I am proud of the fact that the garbage room at the hotel is as clean as any cold storage in the hotel.” He establishes a tangible proof of his claim. A year before the branch’s opening, Ajit had visited the area, every single day for six months to ensure the parameters are established and followed diligently.
Quality checks
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Stringency is an all-pervading aspect throughout the organization. From mandatory medical exam that each kitchen staff has to take every six months, there are checks conducted year round for the International certification, the Starwood audit, ITC audit, random lab tests and many more. “Even the manufacturers of cleaning products and equipments we use train us on how to use the products, what they are meant for and then cap it off with a validating check for the right usage,”Ajit tells us.
In fact, even ITC suppliers are cued to the brand’s expectations through a rigorous training so that the chain is intact and quality is in place. ITC also practices a rejection policy if products fall below expected quality standards.
yer in the industry. From the first food safety act to the most recent one, regulations keep the industry at a close watch. As a globe-trotter, especially, as a resident of Australia, that serves as a melting pot of food culture and cuisines, Ajit is of the opinion that India is very much at the forefront, complying with the prescribed regulations and safety acts. Going ahead, small establishments should look to have the best cost management approach to integrate food safety and hygiene in their systems, long term.
Hygiene must-dos
The kitchen must-dos, Ajit points out , “ Always wash your hands and sanitize them, keep the sanitizing ppm right, use and replace your gloves appropriately, use and dispose of tasting spoons, use the right, color-coded cutting boards for the corresponding food stuff, if you are not well, report and be happy when you walk into the kitchen.”
For a fool-proof strategy, the work has to start at the roots. Explains Ajit, “Culinary schools should invite experts from the industry and let them share their experiences in incorporating a holistic work culture and a flawless cleanliness strategy.”
The green initiative
Being a team player
Chef Ajit Bangera is the cheerful face of ITC Grand Chola. His international clients keep him informed of their Chennai visit and look forward to staying and dining at ITC. The widely received feedback thus far has likened the setting and what they see in the plate to a NewYork style experience.
All the praise sits lightly on the smiling chef’s shoulders. “I have worked with fifty nationalities at a time. And I have worked to satisfy their only craving- for home food.” Ajit attributes his learning as a value-add to his understanding and experience. Of course, his inspiration, naturally, comes from his mom. The Madras pavilion restaurant follows his mom’s recipe and makes fluffy, pillowsoft idlies for breakfast. “Whatever we do, we do well,” he reveals his approach.
Looking ahead
Further, people travel extensively and know so much about the diversity and brilliance of culinary possibilities.
The industry is excited with so much room for experimentation and innovation. Chennai, has so many international brands and offerings.
“I would like us to put our best foot forward. I want ITC to set the benchmark for food quality, safety and service,” he shares his ambition.