This document provides information about becoming a corporate chef and the responsibilities involved. It discusses studying at culinary institutes in India and abroad, drafting menus tailored to client needs and locations, properly allocating kitchen equipment, establishing an administrative structure with job descriptions and hierarchies, implementing brand standards, monitoring costs and sales through daily reports and variance analysis, providing training both in class and in commercial kitchens, and using data analysis to improve operations. The document emphasizes giving 100% involvement as the key to success rather than any set formula.

1. BE A CORPORATE CHEF
BY:- CHEF MUKESH KUMAR

2. Institute of Hotel management
BHUBANESWAR
STUDY INDREDIENTS
IACT&CA,HYDERABAD
Charted institute of environment
health
UNITED KINGDOM,ENGLAND
American culinary federation
foundation,
FLORIDA,USA

3. AS PER MENU
 PERPOSAL MENU :-( As per the client requirement as well as
location justification & band value)
 MENU DRAFTING :- (full allocation of menu such as name of
dish till recipes)
 MENU TRAIL SHEET :- (involvement of ingredient till the
satisfactory level of client.)

4. EQUIPMENT & ALLOCATION ANALYZING
Hot kitchen:- Demand of serving dishes should be on proper cooking
equipments.
Cold kitchen:- Proper storage & staging &all-purpose equipments
allocation.
Butchery Area:- washing to till thaughing space together with well friezing
area.
Pre- preparation:- Enough water supply with specific table.
Pot wash:- Quantity of cooking followed by equipment cleaning
procedure.

5. ADMINISTRATION
 Skilled & unskilled work sheet:- justification of skilled& unskilled
worker.
 Job description:- proper channel of job specification.
 Hierarchy:- As per the job profile required for particular outlet.
 Command:- 1st & 2nd owner.

6. BRAND VALUE
 Asset register
 Inventory check list
 Inspection check list
 Food trail assessment
 Training sheet & manual
 Appraisal form

7. MONITORING PROCEDURE
 Raw material cost
 Production cost
 Daily consumption list
 Graph value
 Expense reader
 Variance report

8. PICTURE PROFILE:-( TRAINING CLASSES IN ALL OUTLET)
KOCHI OUTLET
Kormangla
OUTLET
I
T
P
L
O
U
T
L
E
T

9. PRACTICAL CLASSES
FOOD
TRAIL

10. BUFFET PERSENTATION
(MENU LAUNCH)
SPECIAL
NIGHT

11. DATA ANALYSIS WITH VARIANCE REPORT
57.42
55.05
49.55
44
46
48
50
52
54
56
58
60
DEC JAN FEB
FOODCOST%
FOOD COST PERCENTAGE
TOTAL NO.
COMMENTS
0%
50%
0%
EXTERMELY
SATIFIED
5%0%
0%
GOOD
36%
0%
UNSTAFACTOR
Y
4%
0%
0%
NOT AT ALL
GOOD
5%
GUEST STAFACTORY CHART
1809
1585
2794
2963
MAY APRIL
LUNCH & DINNER PAX
DINNER LUNCH
FOOD
SALE
FUEL
NON
VEGETG
ERIAN
ITEMS
MILK
PRODUC
T
VEGETA
BLE
DRY
STORE
May 3999337 192286 958136 286836 303253 401045
VARIANCE 225669 74749 92091 48708 -5411 57336 262062
April 4225006 267035 1050227 335544 297842 458381
0
1000000
2000000
3000000
4000000
5000000
6000000
7000000
8000000
9000000
costinlacks
Variance April vs May

12. THANK YOU….!
There is nothing call
success
formula….the only
way to reach after
giving 100%
involvement!!!!