The importance of employee onboarding vs. employee orientation programs to maximize employee retention and engagement. A quick guide to onboarding process, from pre-employment to management engagement, training, sharing company values and culture, buddy system and team bonding exercises.
This document discusses plans to expand the CulinaryOn culinary entertainment center concept internationally. It describes CulinaryOn as providing a hands-on cooking experience led by a private chef in a unique studio atmosphere. The concept has been successful in Moscow and a new location opened in Singapore in 2015. The vision is to become the world's first edutainment chain with over 100 locations globally by 2020, with a goal of 20 studios. Details are provided on the Moscow and Singapore locations, growth statistics, core clients and values.
The importance of employee onboarding vs. employee orientation programs to maximize employee retention and engagement. A quick guide to onboarding process, from pre-employment to management engagement, training, sharing company values and culture, buddy system and team bonding exercises.
This document discusses plans to expand the CulinaryOn culinary entertainment center concept internationally. It describes CulinaryOn as providing a hands-on cooking experience led by a private chef in a unique studio atmosphere. The concept has been successful in Moscow and a new location opened in Singapore in 2015. The vision is to become the world's first edutainment chain with over 100 locations globally by 2020, with a goal of 20 studios. Details are provided on the Moscow and Singapore locations, growth statistics, core clients and values.
3. Что нам нужно Сколько
Тунец
охлажденный
4
стейка
(720
г)
Оливковое
масло
80
мл
Лимон
1
шт
Томаты
«Черри»
на
веточке
360
г
Свежий
базилик
1
веточка
Каперсы
на
ножке
20
г
Оливки
лигурийские
40
г
Мука
пшеничная
40
г
Анчоусы
в
соли
8
г
Соус
песто
80
г
Морская
соль,
перец
по
вкусу
Стейк из тунца с томатами черри
(на 4 порции)
6. Каждый стейк обваляйте
в муке и обжаривайте на
раскаленном гриле по
2-3 минуты с каждой
стороны.
*Меняйте позицию
стейка на гриле, чтобы
получились аппетитные
узоры!
7. Лигурийские оливки,
анчоусы, каперсы,
помидорки черри на
ветке порезать на 2
части.
Соль, перец, оливковое
масло и базилик,
нарезанный соломкой,
перемешать.
Гарнир выложить на
тунца и отправить на 3
минуты в духовку при
температуре 180С.
Перед подачей украсить
соусом песто,
базиликом и долькой
лимона.