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• FOOD ETC HOME
• CONTACT US
• ON SHORE SERVICES
  • GENERAL INFORMATION
  • SPECIAL EVENTS
    • MENUS
  • SCHOOL FEEDING
    • GENERAL INFORMATION
    • SAMPLE MENUS
• OFF SHORE SERVICES
  • GENERAL IN FORMATION
  • THE FOOD WE SERVE OFF SHORE
  • OFF SHORE SAMPLE MENUS
• CORPORATE SOCIAL RESPONSIBILITY
• HACCP
• FAVOURITE RECIPES
• LINKS

Onshore Services

to Special Events
to School Feeding

General Information

The company operates its own kitchen, a 1.640 sq ft facility at its head office at the Fernandes Industrial Centre in Laventille. It is primarily a kitchen in the National Schools Dietary Services programme, but also used for other onshore catering services and for the on-going training of kitchen and ancillary staff.

Training
The company acknowledges the adage "Don't blame, if you don't train" and has in place a Training Matrix to ensure that each employee is taught to know as much as possible about his job and his peripheral responsibilities.

Cooks are our main asset. In the past the company used the services of John Donaldson Tech and the Trinidad Hilton for training and upgrading its cooks and bakers; today it does this in-house, using its own chef. The emphasis is on training staff to focus on "Cooking for a Healthier Lifestyle".

Food Etcetera has produced approximately 165 pages of recipes, covering all aspects of the culinary arts.

In Addition to the kitchen, there are as follows:

• 8,500 sq ft of warehouse space, adequately racked for dry stores
• 7,300 cu ft freezer and 1,760 cu ft chiller storage.
• A sterile meat room.
• A sterile, exclusive seafood processing facility.
• A comfortable 430 sq ft conference room, outfitted for orientation sessions, training programmes and meetings.
• A sterile room (1200 sq ft) exclusively for the processing and packaging of seafood (our own brand- Prize Catch).
• A fleet of food service delivery vehicles facilitate the safe and hygienic movement of foodstuff - raw and finished.

Core Services
The company's management activities focus on a set of core services widely demanded by resource companies.

• Meal Services
• Food, beverage and non-food supplies
• Housekeeping and janitorial services
• Kitchen design/lay-out and supply
• Human resource procurement and management
• Facilities management
• Off-site catering for plant shut-downs
• Special events catering