Consulting services company specialized in the hospitality sector-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 the 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). 

Al-Saeed catering provides, prepares and manufactures foods for weddings and events of all kinds.

The consultancy job briefing is:

•             To optimize the Catering operation through the refinement of the existing menu and the pricing strategy.

•             The goal is to create New Catering Menus and original platters presentation and to boost its operations for maximum profitability.

Responsibilities and Deliverables

1. Activities 1

Assessing the current concept and optimizing potential menu.

The chef will assess the production zone,

•         Evaluation of the current team and product usage.

•         Evaluating the kitchen equipment’s and kitchen utensils

Objectives 1

Develop a short- and long-term business plan.

Deliverables 1

Deliver Report showing proposed business plan. (Week 1)

Timeline:

(Week 1)

2. Activity 2.

The chief cook's principal role is to create new recipes, new specialties, new main course for Weddings and Events Buffet catered.

Objectives 2:

To introduce new main courses to the catering company menu to serve better and greater the Buffet for weddings and Events.

Deliverables 2

Submit written detailed recipes for the specialty Main Courses.

Preparing the list of buffet service.

Timeline:

(Week 1)

3. Activity 3.

The Chief cook’s principal role is to create optimize food presentation and plating techniques.

Objective 3:

Improve Plates presentation and use edible garnishes and decorations.

Deliverable 3

Submit Food Plating and Presentation Techniques, Videos, ideas, pictures, tools…

Timeline:

(Week 2-3)

4. Activity 4.

The chief cook is responsible for training the kitchen staff, on the Plates presentation for the Buffet and for Table service, guaranteeing good preparation, and serving the above-requested meals that are both delicious and nutritious.

Objectives 4:

The kitchen staff needs to be ready for the new year holidays, and the main objective is to train the staff and to introduce new systematization and better organization of the pre preparation and preparation stages.

Deliverables 4

•  Training the staff on the new kitchen systematization and delivering written procedure and illustrations/ Pictures, to follow for the different Plates preparation and presentation.

•  The procedures shall include decisive stages, Planning, procurement, cooking, and presentation

Timeline

(Week 3-5)

5. Activity 5

The chief cook will decide in collaboration with the catering manager, about the wedding / Event buffet; (Menu planning, Ingredients procurement, cooking stages, and plates presentation). The goal is to optimize the assortment of meals.

Objective 5:

The kitchen staff will gain enough time for the pre-preparation and this formula will help to serve better and more events on the same date.

Deliverable 5

Prepare written detailed menus, Ingredients procurement, Pre-preparation Agenda and Preparation Agenda for various assortments.

Timeline

 (Week 4-8 )

6. Activity 6.

The chief cook determines the timing and sequence of operations required and the conservation method to meet serving times especially for critical   plates. (Fresh Meat, Fresh Fish, Hot dishes…)

Objective 6:

Training the kitchen staff on sequenced operations to meet serving times.

Deliverable 6

To deliver necessary scheme of operation and level of control.

Submit clear procedure for the process sequences and timing.

Timeline

(Week 5-8)

7. Activity 7.

This chief cook is responsible for managing the kitchen procurements, budget, plates pricing, selling price.

Objective 7:

Preparing new menu costing and recommended selling price.

Estimated profit and loss for the new innovative menu and buffet.

Number of clients to break-even and estimated profit margin.

Deliverable 7

Report on menu costing and recommended selling price.

Estimated profit and loss for the new innovative menu and buffet.

Number of clients to break-even and estimated profit margin.

Timeline

(Week 6-10)

8. Activity 8.

The chief cook determines the key tools and equipment/machinery needed to prepare the new and existing recipes.

Objective 8:

The chief cook should list the key equipment needed either to address the meals preparation quality and serving time.

Deliverables 8

1. Provide a list of the needed kitchen equipment.

2. The chief cook will assist in planning meals and will prepare the inventory of stores and equipment.

Timeline:

  (Week 4-5)

9. Activity 9.          

The chief directs proper storage and preparation of food.

Objective 9:

The chief should reconsider if needed the proper storage for the ingredients and for the pre- prepared meals.

Deliverable 9

Provide written directives for the storage rules of the ingredients and for the pr-prepared meals.

Timeline

 (Week 8-10)

Qualifications

• Consulting services company specialized in the hospitality sector.
• Or Proven work experience as a cook Chief for more than 5 years.
• Advanced knowledge of culinary, baking and pastry techniques.
• Hands-on experience with various kitchen equipment such as grillers and pasta makers.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Comply with nutrition and sanitation regulations and safety standards.
• Fully in charge of hiring, managing, and training kitchen staff.
• Ability in dividing responsibilities and monitoring progress
• Degree in Culinary science or related certificate
• Demanded three soft skills: quickness, physical resistance and sense of taste and smell.
• Soft Skills: Leadership, Communication, Interpersonal skills, adaptability, transparency, teamwork.