Learn more about Buji Bite ;
• Our Name Origin :
Buji: Our choice of this urban term is
strategic as it stands for upscaled excellence, and this is exactly what we stand for true indulgence at each bite.
• FRESH & HEALTHY MEALS WITH A HIGH END LUXURIOUS FINISH PREPARED BY MODERN CULINARY EXPERTS.
• About Us :
We are producing and delivering not only the finest food quality and taste but
also highly hygienically produced with perfect cooking degrees that enhance all of our produce. We are two central kitchens expanding into pop up restaurant, and in major stores and gyms.
• Our Vision :
To be one the best 10 brands in food & beverages in Egypt in the next 3 years. Our Mission
We increase our client expectations, highlight their experience of an in-home dining experience and tantalizes the surroundings in parties and events with a fun delicious lively vision and aroma that adds dimensions to the experience. We’d love for our clients to flaunt their feasts and savor each bite.
• Although our products can sell itself our Buji Team continues to effectively create and innovate neoteric cooking techniques by developing new flavor profiles and maintaining strategic alliances with the best suppliers and organic produce, accurately forecasting financial and social trends in food markets around the world.
• Our use of the latest Michelin level cookery from using the latest commer- cial use Sous Vide water bath cooking ensures a perfectly cooked hygienic experience.
• Advantages of using Sous Vide water bath techniques in our cooking :
• Precise temperature control and uniformity of temperature, two big advantages of using sous vide in our cooking.
> First, it allows perfectly even doneness every time all the way through so you are sure your meal will be the same as last time, with no more dry edges and rare centers.
>Moreover, highly repeatable results. The food emerges from the bag juicy and with the least shrinkage, every single time plus shelf life is extended due to vacuum sealing after sous vide.
• Hygiene and Quality Control :
• Buji Kitchen Hygiene Rules & Measurements :( We follow a strict policy of hygiene routine as follows ) ;
√ All surfaces are cleaned, dried, and sanitized regularly with kitchen sanitisers.
√ All tools are placed in heat air dry sanitizer machine after each usage to ensure fully clean tools at all times.
√ All vegetables are thoroughly washed and presoaked in water and vinegar before use.
√ All Proteins are thoroughly inspected and carefully prepped before use.
√ All Staff must follow a full cover-up dress code while in the kitchen.
√ Head-covers at all times used only once and changed each time in en- tering the kitchen.
√ Face masks are used only once and changed each time in entering the kitchen.
√ Feet covers used only once and changed each time in entering the kitchen.
√ Gloves are worn at all times inside the kitchen and used only once and changed after each usage.
√ Ventilation, Freezers, and Fridges are fully operational the entire time of the operation as well as before and after.
√ Proteins are vacuum sealed and kept below 33°� at all times before use.
√ Vegetables and Fruits are vacuum sealed and kept below 10°� at all times before use.
√ All Dough produce is kept below 5°� at all times before use.
√ All Dairy products are kept below 2°� at all times.
√ All spices, seeds, and condiments are vaccum sealed before and after usage and frozen at -2°�
