- We appoint an internationally qualified Executive Chef, who resides in Myanmar, to undertake our seasonal menu design and all onboard Galleys (kitchens) staff training. This includes not only food preparation and service, but also standards of health & hygiene.
- In the galley’s (kitchens) fridges & freezers and bar service areas, we adopt a FIFO (First In First Out) policy at all times. This ensures the freshest produce is enjoyed by our guests and we never pass use-by dates.
- All galley (kitchen) staff is required to wear latex rubber gloves during food preparation and service. Kitchen hair-nets or Chefs hats are mandatory at all times during food preparation.
- We use internationally recognized cleaning products which comply with environmental best practices and designated Bi-degradable.
- All vessels are equipped with Black & Gray water holding tanks. We appoint waste-management contractors in Mandalay, Bagan & Yangon to provide pump out services when our vessels are in port.
- When guests and shore-party crews return from daily shore excursions, shoes, sandals and walking boots are removed at the gangway and brushed clean and washed with a de-sanitizing solution.
- Throughout the public areas onboard we provide automatic hand de-sanitizing / antibacterial soap dispensers.
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#29 - First Floor - 38th Street - Kannar Block -
Kyauktada Township - Yangon - Myanmar
Kyauktada Township - Yangon - Myanmar
+951 387 547 / 387 548
info@irrawaddyvoyages.com
www.irrawaddyvoyages.com
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