When we say our kitchen is state-of- the-art, we mean it.

Cutting-edge Equipment

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Dietico’s commitment to excellence, hygiene and delivery of efficient service comes by the virtue of not only a dedicated team but also by our state-of- the-art kitchen. We have an exclusive central kitchen spread over 6,000 sq ft – an area large enough to handle bulk volumes of corporate and events catering. We have set the foundation for our kitchen right by having the best quality plumbing, ventilation and refrigeration. It is well-equipped with ultra modern, cutting-edge production equipment and gadgets. We own world-class and certified cooking ranges, deep freezers, walk-in cooler and cambro boxes. We use durable equipment designed explicitly for bulk food production that also comprises safety factors, including safety shields and finger guards.

Safety and Hygiene

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We are serious when it comes to safety of not only our clients but also our employees. Our entire staff knows and adheres to certain code of conduct, essential for safe cooking. By maintaining basic hygiene, we ensure avoiding cross-contamination and food borne illnesses.

Quality Control

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Expert preparation techniques are followed by our team of professional chefs, exclusively monitored by Dietico’s head chef. We monitor, control and keep a track of simultaneous functions in the kitchen with the help of our CCTV surveillance cameras. With this, we ensure maintaining transparency in terms of quality catering. Right from the uniform of the staff, the equipment used for preparation to the work area — everything in Dietico is clean and hygienic. The same reflects in the meals we serve. All food logistics are managed by our own fleet of vehicles. All meals are transported from Dietico’s central kitchen to the company’s location in a hygienic manner, ensuring food safety.

A quality control department ensures the use of fresh raw materials for preparing meals, carries out regular inspections of staff and equipment, general hygiene, packaging and delivery processes.

Our kitchen manager conducts inspections independently so that he can locate problems beforehand. He also works towards constant improvements in regards to food preparation, maintenance of cleanliness, staff morale and delivery. Adapting to new trends without losing the traditional flavour of cooking is strongly believed in Dietico.