Engagement: kitchen Consultancy

Scope of work:

➢    Plan and Design and layout of the kitchen 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 back of the house) 

➢    Detailed electrical points plan for concerned areas 

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

➢    Linen and Uniforms 

➢    Proposed Salary, Wages and Benefits (SWB) lists 

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

➢    Initial inventories set up, par stocks etc. 

➢    Processes guiding  for Hiring, Training, Operations,  Stores/Purchases 

➢    Manpower budgets 

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

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

➢    Dry runs pre-opening 

➢    Specialized  training modules 

➢    Provided detailed recipes, menu and final menu trials 

➢    Certified completion of project