Creative chef consultant

chef & consultant for new & existing restaurants (delhi/ncr only) following services organatation structure project plan as per budget kitchen planning unique & innovative menu design food costing food trials(recipes& food costing documentation) hiring chefs & staff menu design basic training publicity out door catering management Expanding chain of restaurants ***from zero to grand opening & smooth operations contact 8*5*8*8*8*1*7*8*5*1*

Looking out for an Creative Chef for your House Parties and Special Ocassions (North & South Indian,Contiental and Tandoori Foods) Taste the blend of the various flavours and creative recipes !!!

We are a new cafe and tapas bar opening in south Goa, near to Palolem, in November. We are looking for either an experienced chef or a recently graduated chef to take the lead in our kitchen. The successful candidate will be fully trained by our restaurant consultant and will be paid a competitive salary according to his or her experience. The food is global, not strictly Indian, but kitchen and cooking skills are required, not any particular knowledge in a style of cooking. A genuine food lover will be the most successful candidate.

Premium opportunity for Graphic Designer A leading company in Nagpur requires a Smart and Artistic Graphic Designer Required Skills include- Practical Knowledge on CorelDRAW, Photoshop, Logo Designing Education- Any Graduate/ Diploma Holder Experience- Freshers can apply. Interested candidate can reach us at: OSK Consultant, 1st Floor, Vithal Rukhmai Palace, Laxmi Nagar, Nagpur.

We are into placement consultant in various organisations like IT,Pharma,Core jobs

Chef Ajay Chopra judge of first master chef of India presents food recipes., MD of Zion Hospitality, best restaurant consulting firm and hotel consultant.

A position as a saucier chef can require the ability to be creative while working under pressure. The saucier chef is responsible for the mainstay ingredient of most dishes---the sauces. A saucier chef is often the specialist of the food station they are assigned to in a kitchen. Responsibilities Saucier chefs prepare sauces, gravy, soups and sometimes pasta dishes for restaurants, hotels or other hospitality businesses. This position requires a chef to be very knowledgeable about mixtures and spices that will create a distinctive sauce. The saucier chef reports to the executive chef in the kitchen hierarchy.

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Specializing in Restaurant and Kitchen customization, planning, design and development of retail and fine dining food outlets by a chef. My goal is to maximize the return on your investment and to ensure smooth hassle-free operations. Based in Chennai, start up, development and smooth operations of the restaurant involving kitchen facilities planning, menu planning and the entire gamut of operations involved in the Food Services sector and Training programs. The undersigned is a qualified Hospitality professional After having completed the Diploma in Hotel Management and Catering Technology, More Than 16 Years work Experience Worked Like Le Meridian, Radisson, ITC Group, Residency Group of Hotel, We focus on the following topics: SITE ANALYSIS Site Inspection, Business Feasibility, Identify the Competition DESIGN AND DEVELOPMENT Selection of the Designer/Architect, Kitchen Planner Selection, Kitchen Design and Planning including The Kitchen Equipment, Plumbing, Drainage System, Fresh air and Exust RESTAURANT SET UP Setting up the restaurant work areas namely Reception, Dining area, Billing/Accounts, Kitchen, Storage, Toilets etc. PURCHASING Items and Utilities FOOD STORAGE With FSSAI Standers Logistics, Storage Area Procedures, Safety Procedures, Food Handling FOOD PRODUCTION Cost control, Quality Management and Procedures RESTAURANT MENU Concept of the Menu, Design, Contents and Pricing Strategies RESTAURANT CONCEPT OR THEME Interior Design suggestions and Specifications HOURS OF OPERATION Working Hours of the Restaurant KITCHEN ACCESSORIES Equipments required in cooking and associated utensils for every day usage RESTAURANT UTILITIES Selection of restaurant furniture, cutlery, crockery, linen, metal wares… PRINTING SOLUTIONS Design of stationery, concepts, designs and print PRODUCT SUPPLIES Suppliers, Product Lists REVIEW OF EXISTING OPERATIONS Cost control – Food and Beverage, Inventory – Materials and Utilities, Restaurant Service STAFFING Job Requirements, Description and Profiles, Interviews and Recruitment Processes, Hiring Recommendations STAFF TRAINING Guest Relations and Service aspects, Food Recipes and service, Sales techniques – up-selling, additional food ticket revenue generation PROJECT IMPLEMENTATION - TIME SCHEDULING Food and Bar Menu, Preliminary Menu selection and pricing, Recipe Guides, Product Lists, Trials and Food Tasting, Garnishing, Food Presentation Techniques PRE-OPENING FORMALITIES Planning of Inauguration, Soft Trials, Advertisement and Pre-Opening Promotional Campaigns RESTAURANT OPENING Supervision of the Restaurant Operations, Press Releases POST-OPENING REQUIREMENTS AND SUGGESTIONS Audits, Staff Performance and Morale, Cost Controls, Quality Controls PREPARING SOPs FOR THE SUCCESSFUL OPERATION OF THE RESTAURANT I would like to offer My services as I have the necessary skill sets and the unique expertise required. My request an appointment with you to discuss any possible requirements that will increase your revenue and improve the overall efficiency of your establishment. I eagerly await a positive reciprocation from you. Thanking You,

Specializing in Restaurant and Kitchen customization, planning, design and development of retail and fine dining food outlets by a chef. My goal is to maximize the return on your investment and to ensure smooth hassle-free operations. Based in Chennai, start up, development and smooth operations of the restaurant involving kitchen facilities planning, menu planning and the entire gamut of operations involved in the Food Services sector and Training programs. The undersigned is a qualified Hospitality professional After having completed the Diploma in Hotel Management and Catering Technology, More Than 16 Years work Experience Worked Like Le Meridian, Radisson, ITC Group, Residency Group of Hotel, We focus on the following topics: SITE ANALYSIS Site Inspection, Business Feasibility, Identify the Competition DESIGN AND DEVELOPMENT Selection of the Designer/Architect, Kitchen Planner Selection, Kitchen Design and Planning including The Kitchen Equipment, Plumbing, Drainage System, Fresh air and Exust RESTAURANT SET UP Setting up the restaurant work areas namely Reception, Dining area, Billing/Accounts, Kitchen, Storage, Toilets etc. H.A.C.C.P Standers FSSAI Standars and Training Audit on Food Safety and Hygiene PURCHASING Items and Utilities FOOD STORAGE With FSSAI Standers Logistics, Storage Area Procedures, Safety Procedures, Food Handling FOOD PRODUCTION Cost control, Quality Management and Procedures RESTAURANT MENU Concept of the Menu, Design, Contents and Pricing Strategies RESTAURANT CONCEPT OR THEME Interior Design suggestions and Specifications HOURS OF OPERATION Working Hours of the Restaurant KITCHEN ACCESSORIES Equipments required in cooking and associated utensils for every day usage RESTAURANT UTILITIES Selection of restaurant furniture, cutlery, crockery, linen, metal wares PRINTING SOLUTIONS Design of stationery, concepts, designs and print PRODUCT SUPPLIES Suppliers, Product Lists REVIEW OF EXISTING OPERATIONS Cost control Food and Beverage, Inventory Materials and Utilities, Restaurant Service STAFFING Job Requirements, Description and Profiles, Interviews and Recruitment Processes, Hiring Recommendations STAFF TRAINING Guest Relations and Service aspects, Food Recipes and service, Sales techniques up-selling, additional food ticket revenue generation PROJECT IMPLEMENTATION - TIME SCHEDULING Food and Bar Menu, Preliminary Menu selection and pricing, Recipe Guides, Product Lists, Trials and Food Tasting, Garnishing, Food Presentation Techniques PRE-OPENING FORMALITIES Planning of Inauguration, Soft Trials, Advertisement and Pre-Opening Promotional Campaigns RESTAURANT OPENING Supervision of the Restaurant Operations, Press Releases POST-OPENING REQUIREMENTS AND SUGGESTIONS Audits, Staff Performance and Morale, Cost Controls, Quality Controls PREPARING SOPs FOR THE SUCCESSFUL OPERATION OF THE RESTAURANT I would like to offer My services as I have the necessary skill sets and the unique expertise required. My request an appointment with you to discuss any possible requirements that will increase your revenue and improve the overall efficiency of your establishment. I eagerly await a positive reciprocation from you. Thanking You,

We are Jokam Engineers, a creative consultancy and an engineering service provider firm. Our services include: i) Civil and Structural Construction works ii) Fabrication and piping works iii) Air conditioning and Refrigeration, Cold Storage iv) Electrical Distribution and Equipments v) Boilers, laundry systems vi) Lifts vii) Compressors, Blowers, Boosters viii) Pumps ix) Heat Exchangers and pressure vessels x) Sanitary and Plumbing Our creative consultancy side deals with: i) Interior Works for home ii) Interior works for Hospitals, Hotels, Offices and Restaurants iii) Renovation and Modernization of Hotels, Hospitals, Offices and Restaurants iv) Presentation development v) Project consulting vi) Advertising and Media Management vii) Event Management viii) Market Research, Development and Analysis

At some point most restaurant owners begin to feel that they need something extra to boost their business. This could be at the restaurant start up stage or at the expansion stage, or when sales neither are stagnate, the kitchen is good but not outstanding, or life is a bit disorganized in the accounts department. Yes, it's definitely time to bring in a professional restaurant consultant.

Robin Arora the young and talented Food Consultant Robin Arora is excited about scaling up your food business ideas by helping you raise funds at all levels. He has worked in the food service industry for over 15 years and can support your growth by providing innovative and unique restaurant concepts. He will work closely with you as a mentor, friend, and guide and would emphasize maximum return on investment while reducing the capital and operational costs. Robin owns some of the best fine dining businesses, and his attention to detail makes him stand out from the crowd. He is young and enthusiastic and understands the deadly combination of food and technology. He is a young food consultant with lots of innovative ideas ready to spring up your business. For details, you can call him at [show contact info] Write to him at [https://robinarora.live/#contact]

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We have an expert and professional team for your Interior architect consultant Chennai and we are committed to delivering quality service to our customers. Contact us.