Call for and F&B consultant- Rainbow Park- ARYAF

Berytech is a leading organization in the Entrepreneurial Ecosystem in Lebanon that aims to provide a conducive environment for the creation and development of startups through incubation, business support, counseling, funding, networking, and company hosting, hence taking part in the economic revival of the country, participating in wealth and job creation, and retaining graduates and high-level skills in Lebanon.  

ARYAF serves Micro, Small, and Medium Enterprises operating in food processing, local hospitality, tourism, the restaurant industry, eco-tourism, and agri-tourism within west Bekaa, Zahle, and South Mount Lebanon.  

The program aims to empower sixty MSMEs (Micro, Small and Medium Enterprises) to increase their sales volume, implement a business continuity plan, and provide training to their staff, including youth, women, and disabled individuals.

The program is funded by The German Federal Ministry for Economic Cooperation and Development (BMZ) and implemented by Deutsche Gesellschaft für International Zusammenarbeit (GIZ), in partnership with Berytech, within the framework of Strengthening Agriculture, Local Communities and Small and Medium Enterprises project (ACE). 

Rainbow Park is a project that combines the elements of a playground for kids and a restaurant café, creating a unique and enjoyable experience for families. With a vision to expand the business, Rainbow Park aims to introduce a new restaurant with an international menu, a larger playground, and an event area. With its ambitious expansion plans, Rainbow Park aims to become a destination for families seeking a vibrant and inclusive recreational and dining experience.

As an F&B consultant, you will play a critical role in improving and developing new menu items and boosting restaurant operations for maximum profitability.

The F&B consultant is expected to fulfill the below key responsibilities:

Deliverable 1: Menu Development

• Develop new menu items that reflect customer preferences and the restaurant's identity.
• Create new recipes, introduce new specialties, and new main courses.

Deliverable 2: Food Presentation and plating techniques

• Improve Plate presentation and enhance visual appeal.
• Conduct hands-on training for kitchen staff, educating them on the principles of food presentation and various plating techniques.

Deliverable 3: Staff Training

• Develop and conduct training programs for restaurant staff, focusing on customer service and good hygiene practices.
• Oversee the smooth implementation of the updated menu in collaboration with kitchen staff.

Deliverable 4: Quality Assurance

• Implement and enforce quality control standards for food preparation, presentation, and service.
• Ensure compliance with health and safety regulations.

Deliverable 5: Reporting

• Develop training materials and documentation for future reference.
• Deliver a detailed project overview, showcasing the intervention's implementation progress and qualitative and quantitative results.

• Service company specialized in the hospitality sector, dedicated to redefining culinary experiences.
• Proven experience as a Chef, focusing on crafting innovative menus, presenting food artistry, and captivating plating.
• Advanced knowledge in developing concepts and strategies in the F&B sector.
• Excellent communication and teaching abilities.
• Familiarity with the current food industry and commitment to adopting industry best practices.
• Ability to work collaboratively with kitchen staff and adapt techniques to the restaurant’s needs.

Flexibility and adaptability in a dynamic project environment