Menu planning kitchen setup

Menu planning kitchen setup.software installation. Restaurants layout.staffing.complete solutions for your restaurant.

Restaurant setup 9900 chef/cook training. 7212 menu planning. 12 restaurant development kitchen setups Vendor lineup By 20 years experience in mumbai n abroad

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 undertake Best&Tasty food,..Developed new recipe for breakfast became one of the most popular menu items,Responsible for ensuring dishes were washed efficiently to guarantee timely customer service, Prepared meals for customers in efficient, timely manner, Performed prep work (chopping, assembling sandwiches) when cooks required assistance, Received over 200 hours of hands-on training on topics ranging from basic cooking skills to menu planning to kitchen hygiene and safety, Cook and serve breakfast, lunch, and dinner to over 200 customers daily.use for shamiyana,table,Chair,Flower Decoration for all kind of functions and Maruthi Omni available for rent

We undertake Bestb'&'Tasty food,..Developed new recipe for breakfast became one of the most popular menu items,Responsible for ensuring dishes were washed efficiently to guarantee timely customer service, Prepared meals for customers in efficient, timely manner, Performed prep work (chopping, assembling sandwiches) when cooks required assistance, Received over 200 hours of hands-on training on topics ranging from basic cooking skills to menu planning to kitchen hygiene and safety, Cook and serve breakfast, lunch, and dinner to over 200 customers daily.use for shamiyana,table,Chair,Flower Decoration for all kind of functions and Maruthi Omni available for rent

Supervise efficient working of all culinary activities and estimate required food on everyday basis and place required purchase orders for same. Develop various new recipes and ensure customer satisfaction and ensure standardization of all recipes to maintain consistency in same and determine all quality standards and monitor pricing of all menus. Maintain and operation all equipments required for executive team to prepare food and maintain safety regulations in kitchen. Assist various retail food operations in develop new recipes and menus and oversee all food production procedures and cost. Maintain safety and ensure sanitation in all activities and manage inventory all purchasing equipments. Monitor and ensure resolution to all customer issues and recommendations and administer all employee issues. Manage all waste food and ensure appropriate distribution for same and ensure achievement of all production objectives. Administer all culinary activities and ensure optimal level of services to all guests and develop effective interaction with same to analyze all requirements. Monitor all chef activities and ensure exceptional quality of all processes and complete it on regular basis. Supervise all menu planning and implement same and maintain all activities to ensure compliance to all food standards and presentation skills and maintain hygienic environment at all times. Coordinate with purchasing department to recommend purchases of all kitchen equipments and analyze all procedures to reduce cost and increase effectiveness of all products to ensure customer satisfaction. Maintain all procedures and recommend new services and products to all guests and supervise working of all culinary employees. Supervise working of steward team and achieve all food and labor cost objectives and maintain food standards in all processes.

Job Title Hiring for Banquet Manager Job Description* SNR CONSULTANTS is hiring for Banquet Manager for Pan India. We required all hotels staff and team for 1-5* hotel. Job Description for Banquet Manager in hotel JOB TITLE: BANQUET MANAGER REPORTS TO: Sales & Food and Beverage Manager POSITION SUMMARY: The Food and Beverage Manager is responsible for co-ordinating the delivery of all food and beverage for functions held in the Hotel and all details pertaining to functions being held in all Banquet and Meeting rooms in keeping with the standards prescribed by management. The position is primarily concerned with front of house activities. DUTIES AND RESPONSIBILITIES: 1. Achievement of budgeted food sales, beverage sales and labour costs. 2. Achieve maximum profitability and over-all success by controlling costs and quality of service. 3. Participation and input towards F & B Marketing activities. 4. Control of Banquet china, cutlery, glassware, linen and equipment. 5. Completion of function delivery sheets in an accurate and timely fashion. 6. Help in preparation of forecast and actual budget function sheets. 7. Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input. 8. Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service. 9. To supervise and co-ordinate daily operation of meeting/banquet set-ups and service. 10. Completion of Banquet Bar Requisitions. 11. Maintaining the Hotel Bar control policies and completion of necessary forms. 12. Following of proper purchasing and requisitioning procedures. 13. Maintain records for inventory, labour cost, food cost etc. 14. Follow-up each function by completing a Function Critique and submit to the Sales & Food and Beverage Manager. 15. Attendance and participation of weekly F & B meeting and Department Head meeting. 16. To assist in menu planning and pricing. 17. Development and maintenance of all department control procedures. 18. Development and maintenance of department manual. 19. Supervision of weekly payroll input. 20. Provides function employee list and hours for gratuities distribution. 21. Provides labour costing information for Function Statements. 22. Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service 23. Supervision of Banquet Bar Requisitions.16.Responsible for Hotel Bar control policies and completion of necessary forms. 24. Following of proper purchasing and requisitioning procedures. 25. Maintain records for inventory, labour cost, food cost etc. 26. Be available to Hotel Staff at all times by pager. 27. Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation. 28. Ensuring that services meet customer specifications. 29. Quality of meeting room set-up. 30. Liaise on an on-going basis with the Food and Beverage Manager to ensure all client needs and requirements will be met. 31. Work with the Chef and Head Server to ensure all arrangements and details are dealt with. 32. Greet the customer upon arrival. 33. Provide quick service for last minute changes. 34. Check Food & Beverage or coffee Break schedule if applicable. 35. Dealing with customer complaints. 36. Staff attitude and appearance. 37. Teamwork/Relations with co-workers and management. 38. Staff is properly trained. 39. Inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met. 40. Co-ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public washrooms, kitchen, storage areas, entrance areas, etc. 41. Participation towards overall Hotel Maintenance and cleanliness. 42. Effective communication skills. 43. Staff training and development. 44. Department meeting being held monthly. 45. Personal development and growth. 46. Discipline of Personnel when required. PREREQUISITES: Education: Degree or three years Diploma in hotel Management or equivalent. Experience: Previous experience in similar Job role or minimum 4 years experience as Banquet Supervisor. Experience in Hotel management software and Point of sale software. How to Apply: Please send resume on our e-mail and call back to us for more info. ContPerson:Ritesh Mishra Mob: +918738057484. E-mail: Consultantssnr@gmail.com || contact.snrconsultants@gmail.com Ansh Mishra - Mob: +917836944068

1) Assist and help to started a new project like Hotel, Multi chain Restaurant, Theme Restaurant, Specialized Restaurant, Bar, Pub etc. 2) Re-opening help and support. 3) Menu Planning and Staff Providing. 4) Food trial with kitchen staff and Management team. 5) Staff training Call us for your dreams project help. OUR CLIENTS:- The Manikya Court (Tripura Agaratala) Hotel KRC Palace and KRC Home stay (Tezpur, Assam) Aalibhai Thattukada (Calicut, Kerala)

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*

We provide Restaurant Consultancy Services for Cafe & Restaurant. Menu design Concept Development Lay out with 3 D Kitchen Set up with Equipment Planning Budget / Low Cost Manning / Chef call us on 99.588.022.80