• contact@cheftalk.co.in

  • 022 28200654

Always quality appeals than quality, simple dish that impress your taste buds is greater than the tons of food that overfills your tummy

Menu

Profile


We take pleasure in introducing ourselves as experienced and well-established professionals in the field of catering to fulfill your food requirements. The catering industry has played a pivotal role over many years apart from being a crucial factor in employer - employee relations.
It is an area where management is being forced to spend a lot of their valuable time, resources in handling day to day problems. It is also a factor to be reckoned with while gauging employee’s health, morale and attitudes.
There is no doubt that a satisfied employee is a better producer. This is where professional caterer plays his crucial role in managing assigned task without bothering management. We are expertise in preparing and serving you an authentic variety of foodstuff in Punjabi, Moghlai Chinese, Continental, Thai Cuisine, Mexican, Italian and South Indian food & Snacks as per our client’s requirement.

WE ARE SPECIALIZED IN:
Institutional Catering Services,
Corporate Office ,
B.P.O,
Schools,
Colleges,
Events,
Hospitals & Outdoor Catering Services.
We ensure that our experience will meet your requirements. Our catering unit is backed by well-trained professionals holding degree and diploma in Hotel management. Our catering services incorporates latest technologies and methods in food production, storage service, nutritional values, hygiene and maintenance of kitchen and store equipment’s manpower and resource planning.
We have centralized purchase facility, which supplies uninterruptedly for various units. We will be looking forward to meet with you personally for further discussion in above matter at your convenience.

Vision & Mission


VISION
“Cheftalk will provide every client a custom experience with quality ingredients and quality services”

MISSION
Mission of Cheftalk a catering company to use the finest ingredients to prepare tasty, made from scratch product for our clients. Innovative recipes and event planning styles will compliment the healthy , flavorful products tailored specifically to our client's needs.

Safety Management


The kitchen floor must be thoroughly cleaned and washed and moped with all corners after every major meal preparation
All platforms must be cleaned, wiped with cloth after every work.
All equipments should be cleaned and replaced to its predetermined place after use.
The kitchen should be kept pest free as far as possible.

RAW MATERIALS
We always use food items from reliable sources.
Arrange to view all fresh meat, vegetables, fruit prior buying from local markets.
Tinned and bottled food must display a product label and sell-buy date. We do not purchase split packages.
Food is to be covered or packaged properly while transporting from local markets.

EQUIPMENTS
All equipments like chopping boards, spoons, forks, plates etc should be checked.
Monthly damage utensils should be replaced.
All the utensils will be thoroughly cleaned with hot water and wiped with clean cloth before re use.
Sink must be kept clean by scrubbing daily. Dust bins must be cleaned with hot water at least once in day.
Food containers should be used while carrying food.

SERVING
Always maintain cleanliness of food counters.
Be polite and courteous with guests.
Managers/supervisors must be present during peak hours.
Service boy should take the order as per the availability of foods and ensure timely supply.

NUTRITIONAL VALUE
Frozen vegetables should be thawed properly before use.
Water in which vegetables are boiled should not be thrown away.
Vanaspati should not be use in food preparation.
Food color should not be used.
Food of approved brands should be used to avoid the risk of adulteration.

SUPPLY
Ensure sufficient availability of lunch and snacks at the cafeteria.
Ensure timely arrival of lunch and snacks at the cafeteria.

PERSONAL HYGIENE
The staff should be in proper uniforms and wearing caps and hand gloves working in the kitchen or floor.
Nails should be cut short; clean apron should be worn while cooking. Avoid wearing flashy jewels, metal watches and religious threads etc in cooking areas.
All staff should be wearing covered and non skid shoes.
Smoking and spitting should be banned in the kitchen.
No food should be eaten in the kitchen.
Hands should be washed before start of work.
First aid box should be available in the kitchen
Do not allow internal waste bins spill.
Keep food waste and debris to a minimum in the kitchen and food preparation areas.

Our Culture


Complete focus on CUSTOMER NEEDS
Punctuality
Total commitment
Improvement
Setting new trends
Adding variety in spice of life

Our Aspiration


Cheftalk Food & Hospitality Services Pvt Ltd. has been reaching to scaling heights in the casuccess in each segment. The company is known for making its dazzling menus and all-inclusive packages fulfilling all your catering needstering industry and recognized as capable of achieving

To be the learning organization.
Total improvement in structure, systems, processes and culture through conscious efforts.
Quality Conscious and customer driven oriented company.
Total Customer Satisfaction
Proper work environment mixed with passion for excellence.
To be the best, and to beat the best in the field of business

Achievements


Cheftalk Food & Hospitality Services Pvt Ltd. has been reaching to scaling heights in the catering industry and recognized as capable of achieving success in each segment. The company is known for making its dazzling menus and all-inclusive packages fulfilling all your catering needs

To be the learning organization.
Total improvement in structure, systems, processes and culture through conscious efforts.
Quality Conscious and customer driven oriented company.
Total Customer Satisfaction
Proper work environment mixed with passion for excellence.
To be the best, and to beat the best in the field of business.