​FULL SET UP OF OF A HOTEL KITCHEN IN 10 STEPS

1. Current staff  evaluation, Haccp training & recruitment if necessary.
2. Evaluation of main restaurant menus, food cost analysis food cost percentage level, changes if necessary.
3. Standard recipes- Market lists - inventory - mise en place break down lists and food labelling with allergens notices.
4. Kitchen staff training on menu- mise en place, cooking techniques, presentation.
5. Buffet decoration and atmosphere improvement.
6. A la cart restaurants and outlet’s menus. Procedure from step 2 to step 4, plus pricelists engineering and review sales policy to maximize the potential          profit.
7. New plates presentation & degustation for the service staff, explaining incredients and techniques, and photo shooting for the standard recipes display.
8. Banqueting menu lifting or reengineering
9. Stewarding fine tuning, Haccp training plus chemical proper use training based on Diversey® or Ecolab® products.
10. Special services and food promotion, in room dining, outside catering.  Implementation and follow up on the day to day operation.