Hotel Kitchens Demands More Efficiency
In the time when a new restaurant is popping up every second, the hotel industry suffers a great amount of staff crunch especially in terms of shifting chefs.
“WITH BETTER talent getting hired in kitchen, we now need more efficiency in the technology,” says Rajat Sethi, General Manager, The Grand New Delhi. BW Hotelier hosted its third Indian Hospitality Awards and Summit 2018 at The Leela Ambience Gurugram where hospitality experts gathered under one roof, to discuss disruption in the hospitality sector.
In the second panel called ‘Kitchen Tech Knowledge Forum’ industry veterans like, Shaju Zacharia, VP, Indian Culinary forum; Rajat Sethi, General Manager, The Grand New Delhi; Rahul Prabhakar, Chief Engineer, ITC Maurya New Delhi and Sandip Narang, Executive chef, Taj West End, Bengaluru discussed over ‘how technology is making the kitchen a better place’.
Having asked about the dream kitchen one can imagine for a hotel kitchen, Zacharia replied, “We need a kitchen where one can do work with lesser manpower and more of automation is needed.” Narang on the panel agreed to his point of industry demanding more innovation.
Sethi also paid emphasis on the working environment in order to retain staff. In the time when a new restaurant is popping up every second, the hotel industry suffers a great amount of staff crunch especially in terms of shifting chefs. Adding more to this Sethi said, “With the up-gradation of technology and providing with better equipment, we can probably hold on the chefs for the long time which ultimately becomes the asset of the hotel.”
Also present at the panel was Manish Uniyal, Manager, Cold Chain Solutions, Haier who showcased some of their inventive products that Haier is working upon to deliver more efficiency to the kitchens.
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