When you choose Biwa to provide you catering, you are assured the highest quality food and service available.
The company offers comprehensive services which are carefully planned from the concept stage to full implementation to
ensure that food preparation, staff training and supervision are all to the highest standards.
When you choose Biwa to provide you catering
You're assured the highest quality food and service available
Our services are designed to match your specific need at a realistic cost.
Biwa Group
Catering Provider
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Years of practice
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Happy customers
— reasons to work with me —
Guaranteed Results
The company offers a comprehensive services which are carefully planned from concept stage to full implementation to ensure that food preparation, staff training and supervision are all to the highest standards.
Platform, rig and camp catering and domestic services contracts
We have provided a first class quality service on board a variety of platforms, rigs and in remote camps.
Our services have been enjoyed by many leading oilfield and drilling companies which include Sonat offshore, Dowell Schlumberger, Camco, Franks Oilfield, Schlumberger, Tri-state, Eastman Teleco, Egyptian Drilling Company and Suez Pipelines Company.
We provide a high caliber of management capable of understanding your needs and requirements.
We are responsible for the logistic in terms of sourcing, supplying and transporting all consumable and non-consumable.
for each contract. We manage, supervise, train and control cater crew assigned to each contract.
We place a reemphasis on training staff and have one of our own management personnel responsible for this vital function. He alternates on contracts to ensure consistency in food production, service, cleaning and hygiene.
Flexibility combined with consistency and quality is the hallmark of our service in sector.
Our services have been enjoyed by many leading oilfield and drilling companies which include Sonat offshore, Dowell Schlumberger, Camco, Franks Oilfield, Schlumberger, Tri-state, Eastman Teleco, Egyptian Drilling Company and Suez Pipelines Company.
We provide a high caliber of management capable of understanding your needs and requirements.
We are responsible for the logistic in terms of sourcing, supplying and transporting all consumable and non-consumable.
for each contract. We manage, supervise, train and control cater crew assigned to each contract.
We place a reemphasis on training staff and have one of our own management personnel responsible for this vital function. He alternates on contracts to ensure consistency in food production, service, cleaning and hygiene.
Flexibility combined with consistency and quality is the hallmark of our service in sector.
Managed camp contracts
We offer a comprehensive service, which is carefully planned from concept stage to full implementation to ensure that food sourcing, preparation, staff training and management supervision are all of the highest standards.
Above all, our service is designed to match our specific needs at a realistic cost. The client will provide the capital costs of each project.
All other costs will be for the client’s account on a cost plus basis.
These costs will be budgeted at realistic level and will be agreed upon by the client who will hand over the management of the preparation to us.
Management and cost control will be our responsibility.
Our services are provided to restaurants, tourist villages, industrial projects, offices, hospitals, schools, hotels and sporting clubs. The company will also undertake concession catering or leasing of commercial catering facilities
as with sports and leisure complexes.
We have all the experience and management ability to handle major catering operations such as hotels and other major development.
Above all, our service is designed to match our specific needs at a realistic cost. The client will provide the capital costs of each project.
All other costs will be for the client’s account on a cost plus basis.
These costs will be budgeted at realistic level and will be agreed upon by the client who will hand over the management of the preparation to us.
Management and cost control will be our responsibility.
Our services are provided to restaurants, tourist villages, industrial projects, offices, hospitals, schools, hotels and sporting clubs. The company will also undertake concession catering or leasing of commercial catering facilities
as with sports and leisure complexes.
We have all the experience and management ability to handle major catering operations such as hotels and other major development.
Food procurement and supply
The resources of our company put us in a unique position to supply the needs of any catering or related operations. Remote areas can be serviced through our transport system, which includes refrigerated units.
Janitorial and maintenance services
We can offer a total service combining all the above elements, each service is individual
This service will be offered to offices, hotels, hospitals, embassies, shopping centers,... etc.
All aspects of recruitment, administration, inspection and supervision will be looked after by the company thus allowing the client to concentrate its effort on its own specialized business and thus increase his profit.
This service will be offered to offices, hotels, hospitals, embassies, shopping centers,... etc.
All aspects of recruitment, administration, inspection and supervision will be looked after by the company thus allowing the client to concentrate its effort on its own specialized business and thus increase his profit.
Training and hygiene
It is Company Policy that each member of staff be given an induction course to include all aspects of Hygiene, Health & Safety.
Quality Control & Hygiene aspects are regularly supervised by the Company Microbiology Supervisor.
Quality Control & Hygiene aspects are regularly supervised by the Company Microbiology Supervisor.
Consultancy
From the vast experience gained in a variety of catering operations we offer a full constancy service to clients who are considered setting up catering facilities or who wish to have their existing facilities audited or up-graded.
The services offered include:
Operational evaluation
Equipment evaluation
Hygiene evaluation
Kitchen planning and design Administration and cost control On/off the job training Computerization of control system.
The services offered include:
Operational evaluation
Equipment evaluation
Hygiene evaluation
Kitchen planning and design Administration and cost control On/off the job training Computerization of control system.
Real people. Real results.
Check out what clients say about my programs!
— questions & answers —
Common Questions
Why choosing Biwa?
You are assured the highest quality food and service available.
The company offers comprehensive services which are carefully planned from the concept stage to full implementation to
ensure that food preparation, staff training and supervision are all to the highest standards.
How could be Biwa Safe And Healthy?
All Biwa staff will keep their self clean and wear protective clothing Biwa is seeking for high standards of personal hygiene when working with food.
What is Biwa staff daily regulations for work?
Arriving for work:
1-The entire closet should be kept away from food preparation areas.
2-Shoes will be changed so that soil and dust can be kept out of the working area.
3-Hair should be clean and covered.
4-Don’t touch or comb hair when present in food area.
5-Don’t touch skin specially mouth, nose and ears.
6-Don’t cough or sneeze over food.
7-Don’t taste food with fingers.
8-Don’t smoke.. as smoking is illegal in food rooms.
9-All cuts and wounds should be covered with water proof dressing before starting to work with food. 10-Visiting the toilet.
11-Touching the skin (mouth, ears, eyes and nose).
12-Handling raw food.
13-Handling rubbish After breaks.
1-The entire closet should be kept away from food preparation areas.
2-Shoes will be changed so that soil and dust can be kept out of the working area.
3-Hair should be clean and covered.
4-Don’t touch or comb hair when present in food area.
5-Don’t touch skin specially mouth, nose and ears.
6-Don’t cough or sneeze over food.
7-Don’t taste food with fingers.
8-Don’t smoke.. as smoking is illegal in food rooms.
9-All cuts and wounds should be covered with water proof dressing before starting to work with food. 10-Visiting the toilet.
11-Touching the skin (mouth, ears, eyes and nose).
12-Handling raw food.
13-Handling rubbish After breaks.
How do Biwa protect their kitchen?
1-Kitchen and dining facilities whether in tent or mobile units have the same requirements for cleanliness and sanitation. 2-Floors, walls and ceilings should have smooth and easily cleaning surfaces and be clean anytime food is being prepared or eaten.
3-Cleaning can reduce spoilage of perishable items and retard the spread of communicable diseases.
4-Chopping board should be made of hard plastic (not wood)Separate sinks should be used for hand washing and food preparation.
5-Wash dishes and eating utensils thoroughly with hot soap water.
6-Scrub down the cutting block or boards with a solution of warm, soapy water after each meal.
7-Teach the staff to clean knives, cleavers and can openers, advising them that bacteria can grow in the handles.
8-To avoid cross contamination, don’t allow cooked food to come in contact with uncooked food or surfaces used to prepare uncooked food.
9-Don’t allow uncooked poultry to come in contact with other food.
10-Separate chopping boards should be available for raw and cooked meats and vegetables.
11-Inspect the kitchen frequently. During frequent use, trash and debris can accumulate in drawers containing utensils. 12-Clean storage areas at least once a week.Keep flour, sugar, meal and other frequently used materials in tight cover containers.
13-Schedule a weekly scrub-down and sanitation of the kitchen.
14-Especially clean the area behind the stove where grease accumulates (this is fire or health hazard)
15-Rinse them out before returning them to the kitchen.
16-Kitchen staff with open sores in their hands or fingers should not work in the kitchen.
17-A first aid kit containing antiseptic soap, bandages, burn treatment and eye wash should be in every kitchen.
18-A fire extinguisher of appropriate type and size and a fire blanket should be conveniently located and accessible in every kitchen. Water should not be use to extinguish fat fires.
19-Cover with a fire blanket.
20-Make sure they are covered with a properly fitting lid. During the weekly scrub down, clean the garbage cans. 21-Empty garbage cans after each meal.
3-Cleaning can reduce spoilage of perishable items and retard the spread of communicable diseases.
4-Chopping board should be made of hard plastic (not wood)Separate sinks should be used for hand washing and food preparation.
5-Wash dishes and eating utensils thoroughly with hot soap water.
6-Scrub down the cutting block or boards with a solution of warm, soapy water after each meal.
7-Teach the staff to clean knives, cleavers and can openers, advising them that bacteria can grow in the handles.
8-To avoid cross contamination, don’t allow cooked food to come in contact with uncooked food or surfaces used to prepare uncooked food.
9-Don’t allow uncooked poultry to come in contact with other food.
10-Separate chopping boards should be available for raw and cooked meats and vegetables.
11-Inspect the kitchen frequently. During frequent use, trash and debris can accumulate in drawers containing utensils. 12-Clean storage areas at least once a week.Keep flour, sugar, meal and other frequently used materials in tight cover containers.
13-Schedule a weekly scrub-down and sanitation of the kitchen.
14-Especially clean the area behind the stove where grease accumulates (this is fire or health hazard)
15-Rinse them out before returning them to the kitchen.
16-Kitchen staff with open sores in their hands or fingers should not work in the kitchen.
17-A first aid kit containing antiseptic soap, bandages, burn treatment and eye wash should be in every kitchen.
18-A fire extinguisher of appropriate type and size and a fire blanket should be conveniently located and accessible in every kitchen. Water should not be use to extinguish fat fires.
19-Cover with a fire blanket.
20-Make sure they are covered with a properly fitting lid. During the weekly scrub down, clean the garbage cans. 21-Empty garbage cans after each meal.
How can Biwa keep their equipment safe?
1-Equipment, which we use with food should be designed for easily cleaning: It should be smooth
It should be made of non-protective materials.
2-Equipment should be made from materials which are: Resistant to rusting.
Non toxic
Non absorbent.
Durable (long lasting) i.e. stainless steel, polypropylene.
3-There should be enough equipment available in food preparation areas so that no one has to share, to reduce the risk of food contamination.
4-Cutting boards should be made of hard materials, which are easy to clean.
5-Knives should be made form high quality. The handles could be color to avoid cross contamination.
It should be made of non-protective materials.
2-Equipment should be made from materials which are: Resistant to rusting.
Non toxic
Non absorbent.
Durable (long lasting) i.e. stainless steel, polypropylene.
3-There should be enough equipment available in food preparation areas so that no one has to share, to reduce the risk of food contamination.
4-Cutting boards should be made of hard materials, which are easy to clean.
5-Knives should be made form high quality. The handles could be color to avoid cross contamination.
How do Biwa serve?
1-Protective clothing will be provided by Biwa to the staff.
2-All food handlers should wear hats or other forms of hair covering.
3-Clothes should be well fitting for comfort.
4-Work clothes must give good protection.
5-All the staff are requested to wear clean shoes, don’t wear sandals or open footwear in the kitchen. 6-Other protective clothing includes:
- Hair nets.
- Disposable plastic gloves.
- Washable head and neck covering.
2-All food handlers should wear hats or other forms of hair covering.
3-Clothes should be well fitting for comfort.
4-Work clothes must give good protection.
5-All the staff are requested to wear clean shoes, don’t wear sandals or open footwear in the kitchen. 6-Other protective clothing includes:
- Hair nets.
- Disposable plastic gloves.
- Washable head and neck covering.
What if one of our staff get ill?
All food handlers and catering personnel must carry a valid health certificate prior to arrive to any work location. All staff and food handlers must report to their supervisor if they are or suspect they are suffering from food poisoning, food borne disease, a cold a sore throat, boils or spots, septic wounds, diarrhea and an upset stomach.
How Biwa prepare their food?
1-Be sure that the food preparation area and all surfaces and utensils that will touch food are clean.
2-Always wash hands with soap and warm water for at least 20 seconds, before beginning food preparation.
3-Use rubber or plastic gloves to handle food, be sure there is no kind of skin cut or infection on hands.
4-Gloved hands should be washed just as often as bare hands when working with food.
5-Don’t sneeze or cough on food.
6-Wash fresh fruits and vegetables with plain water to remove surface pesticides residues and other impurities such as soil particles.
7-Thick skinned products maybe scrubbed with brush if desired.
8-Don’t let juices from raw meat or poultry come in contact with other foods.
9-Use cutting boards that are easy to clean, plastic or rubber compositions are good choices. Wooden boards may look pretty but they should only be used for cutting beads because they are hard and difficult to clean thoroughly.
10-Don’t taste any food of animal origin meat, poultry, eggs fish or shell fish when it is raw or during
2-Always wash hands with soap and warm water for at least 20 seconds, before beginning food preparation.
3-Use rubber or plastic gloves to handle food, be sure there is no kind of skin cut or infection on hands.
4-Gloved hands should be washed just as often as bare hands when working with food.
5-Don’t sneeze or cough on food.
6-Wash fresh fruits and vegetables with plain water to remove surface pesticides residues and other impurities such as soil particles.
7-Thick skinned products maybe scrubbed with brush if desired.
8-Don’t let juices from raw meat or poultry come in contact with other foods.
9-Use cutting boards that are easy to clean, plastic or rubber compositions are good choices. Wooden boards may look pretty but they should only be used for cutting beads because they are hard and difficult to clean thoroughly.
10-Don’t taste any food of animal origin meat, poultry, eggs fish or shell fish when it is raw or during
3-THAWING
1-Don’t thaw meat or poultry at room temperature
2-The safest way to thaw meat or poultry is to defrost it in the refrigerator 3-Food that had been thawed in the refrigerator can be safely refrozen.
General Serving Rules
1-Always wash hand with soap and warm water for at least 20 seconds before serving or eating food.
2-Serve cooked products on clean plates with clean utensils.
3-Wash hands, utensils and other food contact surfaces after contacting with raw meat or poultry and before contact with the same food when cooked.
4-Serve hot food from chafing dishes or warming trays that maintain the international temperature of food. 5-Water used for cooking should be of the same as drinking water.
6-For cold food, nestle the servings dished into a bed of crushed ice.
7-Food that has been held at room temperature for more than 12hours during serving should be discarded. 8-Fresh food should not be added to a serving dish or a platter containing foods that have already been served.
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Biwa Group
Catering Provider
The company caters to the Egyptian petroleum, industrial and leisure markets.
It has a proven track record in rig and camp catering, successfully running a number of contracts at the Red Sea Western desert.
Also, operates the catering concessions at sporting clubs, schools, industrial projects, hotels, and hospitals in Cairo.
It has a proven track record in rig and camp catering, successfully running a number of contracts at the Red Sea Western desert.
Also, operates the catering concessions at sporting clubs, schools, industrial projects, hotels, and hospitals in Cairo.
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