Chef's Pantry - I have heard the name but what do they do ........
Chef's Pantry is a fresh vegetable processing and food distribution business situated in Braeside, Victoria, Australia: 30 minutes from the C*D. Chefs Pantry has five divisions;
• Fresh food processing,
• Value added food manufacturing,
• Marketing + distribution of fresh and frozen food products,
• Contract manufacturing
• Hospitality supplies
Chefs Pantry offers a unique service into the hospitality industry. Approximately half of the business consists of processing fresh vegetables. The remainder consists of preparing fresh salads, soups, sauces, mash, antipasto products, pasta products, and distribution of our innovative and unique range of ready to use food products. Chef's Pantry supplies products to the food service industry, food processing / manufacturing companies and certain retail customers. The company employs its own fleet of refrigerated vehicles sending products to all parts of Victoria and interstate through distributors. Products are exported on a regular basis. The facility is a purpose built, fully registered food processing premises (built 1995), and is licensed to export food products. The facility can process up to 200 tones of food products each week. Benefits of Chef's Pantry Fresh Products
• Guaranteed fresh products,
• Consistent clearly defined costs,
• 100% unable fresh product,
• Improved consistency,
• No spoilt product due to excess stocks,
• Reduced labour costs,
• Reduced liability costs,
Our Services Include
The processing of vegetables and associated products to your specific needs,
• The mixing and blending of vegetables and salad products,
• A unique and evolving range of ready to use food products,
• A quick response time (JIT management program)
• Products packed to suit your batch size if necessary,
• Contract made products,
• Central kitchen facilities
Customers simply order required products to individual specifications, and once delivered put them straight in the pot. This minimizes labour costs, time checking raw material purchases and the quality of goods, and fridge space. Time and effort is saved, giving the modern small kitchen improved production capacities, labour savings, saved fridge space and easy stock control. Fresh Cut Vegetable Shelf Life
Harvested vegetables are alive, and continue to respire, grow and develop even after processing. Hence, great care is taken to supply all products in the best and freshest condition possible. Deterioration of prepared vegetable products is reduced by adhering to careful handling procedures, timely, efficient processing, and JIT delivery to the customer. All deliveries are scheduled too meet the requirements of clients. Having said that, consideration must be given to the fact that the fresh produce lines have a short shelf life. The goods must be harvested, chilled, delivered to the facility, pre-cooled, processed, packed, post-cooled, and delivered to the customer within 48-60 hours. Oxidation is the main cause for vegetables becoming unusable. There are a number of innovations currently being used by Chef's Pantry to reduce the incidence of oxidation. These include natural vegetable washes (citric acids, chlorine dioxide etc.), specialized packaging, and fast chilling of products to increase shelf life. Shelf life varies from product to product; however, most fresh cut products have a 5-7 day shelf life. If the cool chain is correctly maintained the vegetable's shelf life can be increased to up to 12 days. Chefs Pantry's production team process and deliver all fresh cut vegetable products on the day they are manufactured. We do not work from a stock base and receive your order and prepare goods against each order.
