GDP provided specialist catering design advice to Al Fardan Hospitality, realizing, within the Kempinski Marsa Malaz on The Pearl, the complete implementation of the kitchen facilities of the external Restaurants.

Toro Toro, Nozomi, Illusion, Secret Garden and Antica Pesa (now Social Club) kitchens are extensive and need capacity produce up to 1300 meals within the hotel restaurants and a further 1800 meals to support the banquet halls.

Working closely with the Operators’ F&B Beverage personnel, GDP has found solutions for all types of kitchens to guarantee their operational requirements.

Each Outlets’ kitchens, as well as the pantries, were to be developed to overcome shortfalls within preparation, cooking, service and wash-up areas.

Each New Kitchen was required to:

• Suit modern production methods, using modern technology as appropriate.
• Meet anticipated future service requirements.
• Meet the standards of best hygienic practice in accordance to HACCP guidelines.

The facilities worked out to be ideally associated with their design and allocated spaces. GDP has optimized the space for refrigerated storage, preparation, cooking, service and ware washing and was enhanced from the original Hotel Company’s allowances. As a result, the extensive facilities designed, suited operations perfectly.