i. Kitchen Management Set up
ii. General scope of Working.
Financial and budgeting
Providing budget projection and estimations total investment related to Kitchen operational only. Restaurant design strictly not included.
i. Profit and Loss statement
ii. Providing procurement list and total estimation operational kitchen utensils and fixed equipment.
iii. Human Resources budgeting and organization chart .
iv. Providing procurement list of food operational inventory.
Development menu Concept
i. Menu development and standard recipe
ii. Training the menu to staff
i. Kitchen design and layout.
ii. Kitchen equipment specification details, such as mechanical and electrical.
Pre-opening (Pre-Opening Set-Up)
Doing recruitment for Managerial Level
i. Recruitment for Executive Chef
ii. Recommending vendor for kitchen equipment.
iii. Periodically review the Product Standard and Standard Operating Procedures.