Mess kitchen is divided in 3 major sections.Cooking are, food vessel wash area and tray wash area.
Chef Arjun Singh told me this mess was made for only 200 people, so to make food for approx 600 people we face a lots of conflicts and mess kitchen is small too.
   The food vessel wash area face one major problem because that area is very small to wash those big vessels, workers feel very congested there.