Engagement: kitchen Consultancy

Scope of work:

➢ Concept generation

➢ Drafted the location and suggest site layouts

➢ Plan and Design and layout of the restaurant , bar, kitchen, F & B space, and common areas with the ergonomic usage of space. These layouts were finalized in consultation with the client and architect/interior designer

➢ Made a Bulk Order Quantity (BOQ) list with detailed technical specifications of the equipment required, department specific

➢ Civil layout (including, Kitchen, Bar, Stores and F&B spaces) with the help of kitchen equipment manufacturers and architect

➢ Detailed electrical points plan for concerned areas

➢ Gas bank planning and installation with all safety measures in place

➢ Proposal of Crockery, Cutlery & Glassware (CCG) requirement for the outlet and vendors for the same

➢ Suggest and assist in identifying appropriate vendors/suppliers and purchase order of the items mentioned

➢ Assist in formulating all food and beverage consumable Vendor list.
➢ Regular site visits and supervision of the ongoing project work (as agreed). Regular updates on the project status, finances, material requirements and other entities is discussed with the Client.

➢ Initial inventories set up, par stocks etc.

➢ Manpower budgets

➢ Trials of F&B (along with the hired team)

➢ Cutlery, Crockery, Glassware & accessories budget, planning & procurement

➢ Dry runs pre-opening

➢ Providing detailed recipes, menu and final menu trials

➢ Certify completion of project