Kitchen Haus Pte Ltd was conceived to provide a Total F&B solution for our esteemed clients. Our track records over the years speaks record and we are continuing our journey to provide excellent curated service with a personal touch. Our services include Off-Site/On-Site cafeteria and cafe management solutions.
We have operational synergy in Halal & NEA/AVA Certified Central Kitchens. We offer Off-site Cafeteria support as well as a Full Spectrum of Catering services.
Upholding what is True and Fair to deliver our promise without compromising our Value, while ensuring Tip-Top food Safety & Quality. This is our Promise to our clients.
Le essen Unique know-how from graphical Cafeteria facade impression to incorporating Chef’s Signature Live Station, wide range of gastronomic cuisine to entice every palate, everything is possible with Kitchen Haus. We have assembled a Vast Portfolio of Customers, including Changi Cargo Complex, Mediacorp, Compaq Asia, Pei Hwa School & Applied Materials.
We have devoted, dedicated experts and anchored our philosophy around clean, healthy, nutritious, cost efficient yet tasty food for our clients in a sustainable manner. Sustainability includes food waste management, farm to fork, CSR e.g. reducing disposables and HSE etc.
We are taking steps to reduce the use of single-use plastics using lacquered bento boxes and opeh leaves to serve food in support of the World Wide Fund for Nature with its major push to reduce F&B use of plastic disposables. Do away with single-use plastics; using options of paper, cornware & reusable (e.g. porcelain) materials. We also take advantage of reusable beverage dispensers to limit the use of disposable plastics.
Reducing food waste is the major part of the green operation. We Track inventory over time and adjust order amounts with a food waste audit. This is fortified with managing our FOG (fats, oil, grease) that might pollute our immediate environment.
We uses seasonal menu to prevent farmers from running greenhouses and provide the produce with artificial lighting and heating that eventually having harsh effects on our environment. On the other hand, we serve meals with common fruits and vegetables that are green & economical.