A simple training presentation I wrote for the launch of a new menu within THE Noodle House brand , for Qatar\'s noodle house chain. Part of the Jumeriah group
Narender Singh has over 10 years of experience as a hospitality manager. He is currently the Branch Manager at Puranmal Group in Dubai, where he oversees operations and ensures all standards are met. Prior to this role, he held managerial positions at several restaurants in India, including Nirula's Restaurant and Cafe Coffee Day. Narender aims to take on a new challenging managerial role utilizing his leadership, customer service, and operations experience in the competitive food industry. He has a degree in hotel management and certifications in HACCP and PIC Level 3.
Abigail Yam has over 3 years of experience in retail and 1 year in hospitality with strong customer service and merchandising skills. She has held server and assistant manager roles where she delivered excellent service, accurately processed orders, suggested additional sales items, and maintained merchandising standards. Yam is very organized with problem solving capabilities and works well under pressure individually or as part of a team.
This document is a resume for Varun Mutreja summarizing his professional experience and qualifications. He has over 3 years of experience in restaurant management, operations, and customer service. Currently he works as an Area Manager for Nazeer Foods, overseeing 8 restaurants. Previously he held roles like Assistant Restaurant Manager at McDonald's and Assistant Manager at Domino's. He has a Bachelor's degree in hospitality and hotel administration. His responsibilities have included ensuring profitability, food cost control, quality standards, training teams, and marketing. He aims to maximize customer satisfaction and restaurant performance.
Ghassan Edmond Karam is an executive chef and culinary industry professional with over 22 years of experience. He is fluent in multiple languages and has managed kitchens and catering divisions for hotels and restaurants in Dubai, Lebanon, Romania, and elsewhere. Karam holds a master's degree in hotel management and has received extensive safety, hygiene, and food safety training. His action plan focuses on improving food quality, controlling costs, and enhancing teamwork.
Kamlesh Sharma is a restaurant manager with over 15 years of experience managing restaurants in Dubai, UAE. He has managed restaurants for companies like Brioche Doree, Burger Fuel, Gourmet Burger Kitchen, and Le Pain Quotidien. His responsibilities included overseeing daily operations, maintaining food quality and health standards, controlling costs, managing inventory, supervising staff, and ensuring customer satisfaction. He is seeking a management position where he can utilize his skills and experience in the restaurant industry.
Kamlesh Sharma is a restaurant manager with over 10 years of experience managing restaurants in Dubai and Abu Dhabi. He has managed restaurants for companies like Brioche Doree, Burger Fuel, Gourmet Burger Kitchen, and Le Pain Quotidien. His responsibilities have included overseeing daily operations, maintaining food quality and health standards, controlling costs, managing inventory, and supervising staff. He is seeking a position that utilizes his skills in restaurant management and operations.
Umer Farooq is a specialist in apparel merchandising and supply chain operations management with over 10 years of experience. He currently works as an Assistant Manager for Knits & Accessories at Gul Ahmed Textile Mills Ltd. in Karachi, where he is responsible for planning, operations, merchandising, budgeting, inventory management, and sales forecasting for their retail network of 66 shops. Previously, he worked as a Senior Merchandiser for Knitwear at MYM Knitwear, where he coordinated orders, sampling, production, and deliveries with buyers and agents.
Gourab Pokharel is applying for a pastry position and has 3 years of experience in pastry for an international hotel group. He is responsible for ensuring raw materials meet standards and calculating material needs. He is proficient with kitchen equipment like ovens, scales, dough sheeters, and mixers. Gourab is punctual, reliable, and able to follow recipes strictly. He has a degree in hospitality management and references are available upon request.
Narender Singh has over 10 years of experience as a hospitality manager. He is currently the Branch Manager at Puranmal Group in Dubai, where he oversees operations and ensures all standards are met. Prior to this role, he held managerial positions at several restaurants in India, including Nirula's Restaurant and Cafe Coffee Day. Narender aims to take on a new challenging managerial role utilizing his leadership, customer service, and operations experience in the competitive food industry. He has a degree in hotel management and certifications in HACCP and PIC Level 3.
Abigail Yam has over 3 years of experience in retail and 1 year in hospitality with strong customer service and merchandising skills. She has held server and assistant manager roles where she delivered excellent service, accurately processed orders, suggested additional sales items, and maintained merchandising standards. Yam is very organized with problem solving capabilities and works well under pressure individually or as part of a team.
This document is a resume for Varun Mutreja summarizing his professional experience and qualifications. He has over 3 years of experience in restaurant management, operations, and customer service. Currently he works as an Area Manager for Nazeer Foods, overseeing 8 restaurants. Previously he held roles like Assistant Restaurant Manager at McDonald's and Assistant Manager at Domino's. He has a Bachelor's degree in hospitality and hotel administration. His responsibilities have included ensuring profitability, food cost control, quality standards, training teams, and marketing. He aims to maximize customer satisfaction and restaurant performance.
Ghassan Edmond Karam is an executive chef and culinary industry professional with over 22 years of experience. He is fluent in multiple languages and has managed kitchens and catering divisions for hotels and restaurants in Dubai, Lebanon, Romania, and elsewhere. Karam holds a master's degree in hotel management and has received extensive safety, hygiene, and food safety training. His action plan focuses on improving food quality, controlling costs, and enhancing teamwork.
Kamlesh Sharma is a restaurant manager with over 15 years of experience managing restaurants in Dubai, UAE. He has managed restaurants for companies like Brioche Doree, Burger Fuel, Gourmet Burger Kitchen, and Le Pain Quotidien. His responsibilities included overseeing daily operations, maintaining food quality and health standards, controlling costs, managing inventory, supervising staff, and ensuring customer satisfaction. He is seeking a management position where he can utilize his skills and experience in the restaurant industry.
Kamlesh Sharma is a restaurant manager with over 10 years of experience managing restaurants in Dubai and Abu Dhabi. He has managed restaurants for companies like Brioche Doree, Burger Fuel, Gourmet Burger Kitchen, and Le Pain Quotidien. His responsibilities have included overseeing daily operations, maintaining food quality and health standards, controlling costs, managing inventory, and supervising staff. He is seeking a position that utilizes his skills in restaurant management and operations.
Umer Farooq is a specialist in apparel merchandising and supply chain operations management with over 10 years of experience. He currently works as an Assistant Manager for Knits & Accessories at Gul Ahmed Textile Mills Ltd. in Karachi, where he is responsible for planning, operations, merchandising, budgeting, inventory management, and sales forecasting for their retail network of 66 shops. Previously, he worked as a Senior Merchandiser for Knitwear at MYM Knitwear, where he coordinated orders, sampling, production, and deliveries with buyers and agents.
Gourab Pokharel is applying for a pastry position and has 3 years of experience in pastry for an international hotel group. He is responsible for ensuring raw materials meet standards and calculating material needs. He is proficient with kitchen equipment like ovens, scales, dough sheeters, and mixers. Gourab is punctual, reliable, and able to follow recipes strictly. He has a degree in hospitality management and references are available upon request.
I am exceptionally motivated F&B professional with vast experience handling multi-tasking ranging from kitchen to FOH management and operations. I have a strong proven track record of meeting the objectives of the organizations which I worked for and met the expectations of the management without any compromise. I have marked my talent in reducing the cost and maintaining a highly motivated team with a drive of achievement
Thomas Lewis has over 15 years of experience in retail management. His most recent role was as Store Manager at Elverys Sports in Dundalk from 2013 to present. In this role, he was responsible for day-to-day store operations, staff management, sales targets, promotions, and customer service. Prior to this, he held management roles at various pet stores and home improvement retailers, where he oversaw tasks such as merchandising, staff training, financial reporting, and setting sales goals.
APURUPA Consumer Products Limited produces a new product called Aparupa baji morich, a spicy fry chili. The company aims to provide quality products to urban consumers across Bangladesh. APURUPA was established in 2015 as part of the APURUPA Group, a leading conglomerate. It manufactures Aparupa baji morich and Friends potato chips using local ingredients like potatoes and chili. The company focuses on quality, technology, and employee development to position itself as a leader in the food industry.
Michael Jones has over 23 years of experience managing restaurants. He has a proven track record of increasing sales and profits through innovative strategies and cost controls. Jones is skilled at motivating employees and creating a positive work environment focused on customer satisfaction. His experience includes roles as a Director of Operations, General Manager, Regional Vice President, and Market Partner for several restaurant chains.
Lucky Molefe is a sales professional with over 15 years of experience in sales, management, and customer service roles. He currently works as a Prompt Sales Representative for British American Tobacco South Africa, where he has expanded market penetration through building customer relationships. Previously, he held management roles such as General Manager for Wimpy Franchise and Kitchen Manager for Circus Circus Cafe, where he improved operations through staff recruitment and development. Molefe also has experience in customer-facing roles like Manager for Jaipur Palace and Head Waiter for Passage to India. He is proficient in Microsoft Office, and speaks English, IsiZulu, and Sesotho.
The document provides a resume for Anandhu Radhakrishnan. It summarizes his professional experience including current role as Sales Supervisor for Al Kawthar Pure Drinking Water in Dubai (2016-present), previous roles as Sales Executive for Al Kawthar (2015-2016) and Sales Representative for Kallingal Bajaj (2010-2011). It also lists his education and qualifications, computer skills, personal details and passport information. The resume aims to help Anandhu succeed in a growth-oriented environment through hard work, strong communication skills and achieving goals.
This document is a resume for Yanet B. Romero. She has been a shift supervisor at Panera Bread since 2014, where she oversees teams of up to 30 employees and ensures quality customer service. Additionally, she has worked in catering at Panera Bread since 2015, completing orders and maintaining client relationships. Currently, she is studying Business at Broward College with the goal of obtaining her BA, and has experience with Microsoft Office software. Her objective is to join a team where she can utilize her skills and learn to help the company prosper.
This curriculum vitae summarizes the work experience and qualifications of Kathryn Duke. She has over 25 years of experience in sales management and business development roles within the chemicals and hygiene industries. Her most recent role is as an Account Manager at Crest Chemicals, building on previous senior sales and management positions at Rentokil Initial, Dynachem, Caesarstone, Medichem, and Hychem. She holds qualifications in sales, marketing, and hygiene training and has consistently exceeded sales targets throughout her career.
Eddy Caballer is seeking a position that challenges his skills and offers professional growth. He has over 7 years of experience in food service management, including as Store Manager at Dunkin Donuts and Burger King. His experience includes ensuring cleanliness and safety standards, training employees, managing inventory, and boosting store profits. He is interested in relocating to the Clearwater, Florida area.
The document provides information about an individual named Bader Ahmad Lutfi applying for a position. It summarizes his work experience in sales roles at Carrefour stores in Dubai and Syria from 2011 to present. It also lists his education, languages, computer skills, hobbies and references. The objective is to secure a challenging position that allows career development and utilizes his expertise in procurement and customer satisfaction.
Kereina Sanders has experience in management, industrial, retail, and customer service roles. She is a reliable, hardworking team player who enjoys challenges and learning new skills daily. She has proven leadership abilities and was promoted quickly in previous roles due to her strong work ethic and skills.
- The document is a resume for Surenpriyashantha seeking a challenging role in a five-star organization in Abu Dhabi, UAE.
- His most recent experience is as a Commis Chef at The Club in Abu Dhabi since 2012, where he works with the pastry team to create products and ensure orders are ready.
- He has a SSC from Sri Lanka and experience previously as a Commis III at a wildlife resort in Sri Lanka from 2008-2009.
- He is looking to utilize his experience and get more from a new role.
Lahoucine Oubari is a Moroccan national with over 20 years of experience as a bakery chef and supervisor in Saudi Arabia. He has received certifications in chocolate and cake decoration from schools in Holland and Belgium. He currently works as a bakery supervisor at Tamimi Markets, overseeing 24 branches. He aims to use his baking and management skills to contribute to the long-term success of companies.
Neil McGroarty is an experienced Retail Manager with over 22 years of experience in the sector. He has held various Store Manager and Department Manager roles with companies like Superdrug and Tesco. Currently, he is a Phoneshop Sales Manager at Tesco Stores in Airdrie. McGroarty has a strong track record of team leadership, customer service, and business management. He has completed over 15 training courses covering topics like staff management, presentation skills, and health and safety compliance.
Graham Perlin has over 25 years of experience managing various aspects of the food service industry in Australia and overseas. He has a proven track record of developing strategic partnerships, motivating teams, and ensuring client satisfaction and budget compliance. His skills include communication, time management, coaching, financial reporting, and computers. He is seeking a new leadership opportunity where he can apply his organizational abilities and experience overseeing operational and financial performance.
Kirsty Mcloughlin has over 15 years of experience in catering services management. She currently works as an Area Manager for Sutton Catering Services, where she oversees a team of 40 staff members and ensures compliance. Prior to her current role, she worked as a Catering Trainer and Supervisor and Caterer for Sutton Catering Services, where she gained experience in staff training, budget management, and food preparation. She has strong communication, management, marketing and IT skills.
Ahmed Hassan Husein has over 17 years of experience in service and retail management. He has held positions such as Operations & Development Manager for Chocolate Sweets Company from 2010 to 2014 and Assistant Operation Manager for Mr Baker Group since 2014. He has a strong track record of increasing sales and improving operations across multiple restaurant brands such as KFC, Domino's Pizza, and Little Caesars.
Fuzail Faridi is a senior pastry professional from Raebareli, Uttar Pradesh, India seeking a challenging position requiring commercial knowledge and customer focus. He has over 8 years of experience in pastry and bakery operations at hotels and retail chains in India, Bahrain, Qatar, and managing production facilities and teams. He is skilled in areas like pastry operations planning, competition analysis, training, and outlet management.
This presentation discusses menu planning and different types of menus. It defines a menu as a list of dishes available at a food service establishment. There are five main types of menus: a la carte, which allows customers to choose individual dishes; table d'hôte, which offers a limited fixed-price multi-course meal; buffet menus for large events; and cyclic and static menus that change periodically or remain the same, respectively. The presentation also covers the functions of menus in providing information, facilitating ordering, offering choices, crafting an establishment's image, and increasing sales. It emphasizes that effective menu planning considers the kitchen's capabilities, facility limitations, menu items, and costs.
Nirankar is one of the leading and top indian nepalese restaurant in Melbourne. We specialises in quality indian and nepalese food, whether it is a special celebration, a relaxing romantic evening, a quite dinner or a takeaway our friendly staff will ensure that you are not disappointed.
GetMenu is a web app that aims to reinvent restaurant menus by bringing them to life through photos and making them accessible to everyone. The document outlines GetMenu's purpose, provides an entity relationship diagram and overview of the logical design and database. It also discusses the application development process using .NET and concludes with highlighting the value proposition for both users and restaurant owners.
I am exceptionally motivated F&B professional with vast experience handling multi-tasking ranging from kitchen to FOH management and operations. I have a strong proven track record of meeting the objectives of the organizations which I worked for and met the expectations of the management without any compromise. I have marked my talent in reducing the cost and maintaining a highly motivated team with a drive of achievement
Thomas Lewis has over 15 years of experience in retail management. His most recent role was as Store Manager at Elverys Sports in Dundalk from 2013 to present. In this role, he was responsible for day-to-day store operations, staff management, sales targets, promotions, and customer service. Prior to this, he held management roles at various pet stores and home improvement retailers, where he oversaw tasks such as merchandising, staff training, financial reporting, and setting sales goals.
APURUPA Consumer Products Limited produces a new product called Aparupa baji morich, a spicy fry chili. The company aims to provide quality products to urban consumers across Bangladesh. APURUPA was established in 2015 as part of the APURUPA Group, a leading conglomerate. It manufactures Aparupa baji morich and Friends potato chips using local ingredients like potatoes and chili. The company focuses on quality, technology, and employee development to position itself as a leader in the food industry.
Michael Jones has over 23 years of experience managing restaurants. He has a proven track record of increasing sales and profits through innovative strategies and cost controls. Jones is skilled at motivating employees and creating a positive work environment focused on customer satisfaction. His experience includes roles as a Director of Operations, General Manager, Regional Vice President, and Market Partner for several restaurant chains.
Lucky Molefe is a sales professional with over 15 years of experience in sales, management, and customer service roles. He currently works as a Prompt Sales Representative for British American Tobacco South Africa, where he has expanded market penetration through building customer relationships. Previously, he held management roles such as General Manager for Wimpy Franchise and Kitchen Manager for Circus Circus Cafe, where he improved operations through staff recruitment and development. Molefe also has experience in customer-facing roles like Manager for Jaipur Palace and Head Waiter for Passage to India. He is proficient in Microsoft Office, and speaks English, IsiZulu, and Sesotho.
The document provides a resume for Anandhu Radhakrishnan. It summarizes his professional experience including current role as Sales Supervisor for Al Kawthar Pure Drinking Water in Dubai (2016-present), previous roles as Sales Executive for Al Kawthar (2015-2016) and Sales Representative for Kallingal Bajaj (2010-2011). It also lists his education and qualifications, computer skills, personal details and passport information. The resume aims to help Anandhu succeed in a growth-oriented environment through hard work, strong communication skills and achieving goals.
This document is a resume for Yanet B. Romero. She has been a shift supervisor at Panera Bread since 2014, where she oversees teams of up to 30 employees and ensures quality customer service. Additionally, she has worked in catering at Panera Bread since 2015, completing orders and maintaining client relationships. Currently, she is studying Business at Broward College with the goal of obtaining her BA, and has experience with Microsoft Office software. Her objective is to join a team where she can utilize her skills and learn to help the company prosper.
This curriculum vitae summarizes the work experience and qualifications of Kathryn Duke. She has over 25 years of experience in sales management and business development roles within the chemicals and hygiene industries. Her most recent role is as an Account Manager at Crest Chemicals, building on previous senior sales and management positions at Rentokil Initial, Dynachem, Caesarstone, Medichem, and Hychem. She holds qualifications in sales, marketing, and hygiene training and has consistently exceeded sales targets throughout her career.
Eddy Caballer is seeking a position that challenges his skills and offers professional growth. He has over 7 years of experience in food service management, including as Store Manager at Dunkin Donuts and Burger King. His experience includes ensuring cleanliness and safety standards, training employees, managing inventory, and boosting store profits. He is interested in relocating to the Clearwater, Florida area.
The document provides information about an individual named Bader Ahmad Lutfi applying for a position. It summarizes his work experience in sales roles at Carrefour stores in Dubai and Syria from 2011 to present. It also lists his education, languages, computer skills, hobbies and references. The objective is to secure a challenging position that allows career development and utilizes his expertise in procurement and customer satisfaction.
Kereina Sanders has experience in management, industrial, retail, and customer service roles. She is a reliable, hardworking team player who enjoys challenges and learning new skills daily. She has proven leadership abilities and was promoted quickly in previous roles due to her strong work ethic and skills.
- The document is a resume for Surenpriyashantha seeking a challenging role in a five-star organization in Abu Dhabi, UAE.
- His most recent experience is as a Commis Chef at The Club in Abu Dhabi since 2012, where he works with the pastry team to create products and ensure orders are ready.
- He has a SSC from Sri Lanka and experience previously as a Commis III at a wildlife resort in Sri Lanka from 2008-2009.
- He is looking to utilize his experience and get more from a new role.
Lahoucine Oubari is a Moroccan national with over 20 years of experience as a bakery chef and supervisor in Saudi Arabia. He has received certifications in chocolate and cake decoration from schools in Holland and Belgium. He currently works as a bakery supervisor at Tamimi Markets, overseeing 24 branches. He aims to use his baking and management skills to contribute to the long-term success of companies.
Neil McGroarty is an experienced Retail Manager with over 22 years of experience in the sector. He has held various Store Manager and Department Manager roles with companies like Superdrug and Tesco. Currently, he is a Phoneshop Sales Manager at Tesco Stores in Airdrie. McGroarty has a strong track record of team leadership, customer service, and business management. He has completed over 15 training courses covering topics like staff management, presentation skills, and health and safety compliance.
Graham Perlin has over 25 years of experience managing various aspects of the food service industry in Australia and overseas. He has a proven track record of developing strategic partnerships, motivating teams, and ensuring client satisfaction and budget compliance. His skills include communication, time management, coaching, financial reporting, and computers. He is seeking a new leadership opportunity where he can apply his organizational abilities and experience overseeing operational and financial performance.
Kirsty Mcloughlin has over 15 years of experience in catering services management. She currently works as an Area Manager for Sutton Catering Services, where she oversees a team of 40 staff members and ensures compliance. Prior to her current role, she worked as a Catering Trainer and Supervisor and Caterer for Sutton Catering Services, where she gained experience in staff training, budget management, and food preparation. She has strong communication, management, marketing and IT skills.
Ahmed Hassan Husein has over 17 years of experience in service and retail management. He has held positions such as Operations & Development Manager for Chocolate Sweets Company from 2010 to 2014 and Assistant Operation Manager for Mr Baker Group since 2014. He has a strong track record of increasing sales and improving operations across multiple restaurant brands such as KFC, Domino's Pizza, and Little Caesars.
Fuzail Faridi is a senior pastry professional from Raebareli, Uttar Pradesh, India seeking a challenging position requiring commercial knowledge and customer focus. He has over 8 years of experience in pastry and bakery operations at hotels and retail chains in India, Bahrain, Qatar, and managing production facilities and teams. He is skilled in areas like pastry operations planning, competition analysis, training, and outlet management.
This presentation discusses menu planning and different types of menus. It defines a menu as a list of dishes available at a food service establishment. There are five main types of menus: a la carte, which allows customers to choose individual dishes; table d'hôte, which offers a limited fixed-price multi-course meal; buffet menus for large events; and cyclic and static menus that change periodically or remain the same, respectively. The presentation also covers the functions of menus in providing information, facilitating ordering, offering choices, crafting an establishment's image, and increasing sales. It emphasizes that effective menu planning considers the kitchen's capabilities, facility limitations, menu items, and costs.
Nirankar is one of the leading and top indian nepalese restaurant in Melbourne. We specialises in quality indian and nepalese food, whether it is a special celebration, a relaxing romantic evening, a quite dinner or a takeaway our friendly staff will ensure that you are not disappointed.
GetMenu is a web app that aims to reinvent restaurant menus by bringing them to life through photos and making them accessible to everyone. The document outlines GetMenu's purpose, provides an entity relationship diagram and overview of the logical design and database. It also discusses the application development process using .NET and concludes with highlighting the value proposition for both users and restaurant owners.
Best Restaurant in Dubai - GQBar Dubai MenuGQBar Dubai
This document is the menu for a restaurant. It lists starters, fish, meat, pasta/risotto, side dishes, sauces, and desserts with prices in Arab Emirate Dirhams. Starters include options like stracciatella, quinoa salad, and beef carpaccio priced between 65-115 AED. Entrees of fish, meat and pasta range from 110-250 AED. Side dishes and sauces are additionally priced between 15-65 AED. The menu closes with desserts such as chocolate fondant, crème brûlée and fruit salad priced between 40-55 AED.
Food Wheel - A brand new and innovative wheeled food cart. foodwheel
Why worry about your daily meals and being healthy at the same time! Leave your worries to FoodWheel. We bring to you the luxury to order your food on your finger tips. Get your food delivered, because your health is important to us.
The document provides the menu for the all-day cafe and fine dining sections at DIVA restaurant. It includes sections for salads, starters, pasta, soup, main dishes, pizza, sandwiches, and the classic fine dining menu which lists antipasti, first courses of pasta and rice, fish and meat dishes, and vegetarian options. A wide variety of Italian dishes are described, many containing seafood, meats, cheeses and fresh vegetables.
This document provides the menu and prices for dishes available at The Indian Kitchen restaurant. It includes sections for vegetarian dishes, rice dishes, breads, appetizers, soups, tandoori specialties, chicken, lamb/beef, seafood and sides. Main dishes range in price from $8.25 to $16.99. The menu offers a variety of traditional Indian cuisine made with fresh, local ingredients.
Wine List - Heliot Restaurant, Bar & Lounge - Hippodrome Casino LondonAshley Elizabeth
Find below detailed Wine list provided by Hippodrome Casino London present Heliot restaurant, bar & lounge. Here you can find various types of champagne & sparking, rose champage vintage, white wine, rose wines, etc and delicious desserts also available to soothen your taste.
This is the wine list from Wine Lovers meetup in Rotterdam, the Netherlands. In this meetup we taste the underdogs of the wine world. Wines you've never tried, or even heard before; wines from countries you didn't know they made wine, rare grape varieties, special winemaking methods. We go for the rare finds!
As always good wines, good bites and good people in a cool space in Rotterdam! This time, with an extra edge ;-)
The document discusses menus, including their origin and definition. It describes the two main types of menus - table d'hote and a la carte. Table d'hote offers a fixed price menu while a la carte allows guests to choose individual items. The document also provides tips for designing effective menus, such as avoiding repetition and ensuring balance. It gives examples of common French menu sections and sample dishes that could be included.
Soups are classified into two broad groups - clear soups and thick soups. Clear soups include bouillon and consommé while thick soups are classified based on thickening agents like purées, bisques, cream soups, chowders and veloutés. Soups come from around the world and can include ingredients like meat, seafood, vegetables and fruits. They are served hot or cold depending on the type of soup.
This document outlines a business plan for a meal delivery service called iRecipe. The plan includes an introduction to the business, market analysis, marketing strategies, management structure, and financial projections. iRecipe will deliver pre-made meals and ingredients to customers in Subang Jaya so they can cook meals at home. The business aims to target time-strapped individuals and families who want home-cooked but don't want to shop or prepare meals. The plan discusses competitors, target customers, pricing, promotional activities, and provides forecasts for sales, expenses, balance sheets and cash flow over the first year of operations.
This document outlines a business plan for a meal delivery service called iRecipe. The plan includes an introduction to the business, market analysis, marketing strategies, management structure, and financial projections. iRecipe will deliver pre-made meals and ingredients to customers in Subang Jaya so they can cook meals at home. The business aims to target time-strapped individuals and families who want home-cooked but don't want to shop or cook. The plan discusses competitors, target customers, pricing, promotional activities, and provides forecasts for sales, expenses, balance sheets and cash flow over the first year.
This document outlines a business plan for a meal delivery service called iRecipe. The plan includes an introduction to the business, market analysis, marketing strategies, management structure, and financial projections. iRecipe will deliver pre-made meals and ingredients to customers in Subang Jaya so they can cook meals at home. The business aims to target time-strapped individuals and families who want home-cooked but don't want to shop or prepare meals. The plan discusses competitors, target customers, pricing, promotional activities, and provides forecasts for sales, expenses, balance sheets and cash flow over the first year of operations.
The document provides a summary of a chef's resume. It outlines his extensive experience as an executive chef and head chef at various restaurants in France, Australia, Thailand, and Vietnam over the past 20 years. It highlights his skills in menu creation, food cost management, team leadership, and training. The resume also lists his educational background and qualifications in culinary arts from France.
The document is a resume for an individual seeking a position in food and beverage service, operations management, or customer relationship management in the hotel or hospitality industry. The individual has over 15 years of experience in these areas, currently working as Assistant Food & Beverage Manager at a Radisson Blu hotel. Prior experience includes roles at Four Points by Sheraton Agra, Country Inn & Suites, and Hilton Hotel, demonstrating a history of managing various food and beverage outlets and banquet facilities.
This document provides tips to improve the standards of a canteen located at the Haidramani Industries in Kahatuduwa. It discusses the importance of hygiene, food quality and appearance. It suggests keeping the canteen, serving areas, and equipment clean. Foods should be fresh, vibrant and appetizing. The document also addresses the outlook of the canteen, suggesting it be well-organized and equipped. Signage, uniforms and lighting should present the canteen professionally. Suggestion boxes and feedback are recommended to identify new foods and enhance customer satisfaction. Charts could display hygiene measures and progress to customers.
Sanjay Kumar has over 20 years of experience as an executive chef and chef in India and abroad. He is currently the Executive Chef of Culinary Development at Pavilion Foods in Dubai, where he is responsible for research and development of western cuisine, new food concepts, and overseeing multi-outlet food operations. Previously, he held chef roles at Taj-SATS in Mumbai, where he helped train kitchen staff, and at Kambala Hospitality Private Limited in Mumbai, where he helped plan menus and ensure food quality standards. He has extensive experience in cruise line kitchen roles as well.
Sanjay Kumar is an Executive Chef with over 20 years of experience in India and abroad, currently holding a position as Executive Chef of Culinary Development at Pavilion Foods in Dubai; his career includes positions as Chef at Taj-SATS in Mumbai and Senior Sous Chef at Taj-SATS, Mumbai, and he provides his resume detailing his career history and qualifications.
Allen Cabaccan is applying for a chef position. He has over 15 years of experience as a chef in Malaysia, including positions at hotels, restaurants, and catering high-profile events. He has expertise in Western and Asian cuisine, menu planning, and kitchen management. His resume provides extensive details on his work history, responsibilities, and qualifications for the chef role.
Bite a Slice is a restaurant concept that aims to provide great tasting, affordable food to customers in a friendly atmosphere. The document outlines the restaurant's menu, which includes pizzas, burgers, pastas, starters, desserts and drinks. It then discusses the restaurant's vision to generate business opportunities and jobs. The rest of the document provides details on operations, including training, production, management, customer service, suppliers, costs, equipment, and food safety procedures. The overall goal is to establish a trusted brand that can expand across India while delivering a consistent customer experience.
This document contains a resume for Thivagaran S/O Sridaran. It includes his personal details, objectives, skills, academic background, professional experience as an assistant restaurant manager and restaurant executive at various hotels in Singapore, and references. His experience spans over 10 years in the food and beverage industry, with a focus on customer service and operations management.
Yummy Delivery LLC aims to provide tasty, healthy, and fast food delivery to office workers in Ulaanbaatar, Mongolia. The company will take orders through their website and app and deliver a variety of European, Asian, and Mongolian foods. They plan to hire 30 employees across food production, delivery, IT, marketing, and finance departments. Key roles will include cooks to prepare meals and delivery drivers to deliver orders quickly. The company will provide training to new employees on food safety and skills through on-the-job guidance from experienced staff. Performance will be evaluated based on standards and relative to peers with rewards like monthly awards and bonuses based on company income.
Nagalingam Nagaraju is a Malaysian hospitality professional with over 20 years of experience in various front office, food and beverage, and management roles around the world. He has extensive experience in customer service, staff management, operations, and training. Currently he works as the Assistant F&B Manager at E-City Hotel USJ in Subang Jaya, Malaysia.
This resume summarizes Pele Kuah Choon Liang's professional experience. He has over 15 years of experience as an executive chef and consultant chef for various restaurants and hotels. His most recent roles include being the executive chef for BLVD House, an upscale casual dining restaurant, and the executive chef for Elegantology Restaurant & Gallery, a fine dining restaurant. He has extensive experience in menu development, kitchen management, and training chef staff.
CAREER SPAN AND FOCUS: I want to dedicate myself completely in the F&B Service Dept. For a rapidly growing organization, which utilize my ability to work as a team member. I shall be proud to associate myself with the organization where my knowledge, creativity & skill can be effectively utilized for personal and organizational growth.
Magdy Ramadan has over 13 years of experience managing casual dining restaurants in Egypt and Saudi Arabia. He currently works as the Area Operating Manager for a hospitality company in Riyadh, where he oversees daily operations and works with management teams. Ramadan has supported numerous new restaurant openings and has extensive experience in food service operations, management, and training.
Hazem Osman Azzam is an Egyptian national born in 1979 who has over 15 years of experience in restaurant and food service management in both the United States and Egypt. He currently works as a Restaurant Manager for Qatar Foundation, where he is responsible for two outlets and catering. His objective is to actively contribute to organizational success and career advancement through demonstrating his skills and experience in hospitality and food service management.
Hazem Osman Azzam is an Egyptian national born in 1979 who has over 15 years of experience in restaurant and food service management in both the United States and Egypt. He currently works as a Restaurant Manager for Qatar Foundation, where he is responsible for two outlets and catering. His career includes experience as a manager and owner of various cafes and restaurants, as well as operation manager roles with food service chains.
Hazem Osman Azzam is an Egyptian national born in 1979 who has over 15 years of experience in restaurant and food service management in both the United States and Egypt. He holds a certificate in hospitality management from Cornell University and a bachelor's degree in accounting from Modern Academy. His career includes positions as a restaurant manager, operations manager, and opening new locations for several restaurant chains. Currently he is an operations manager at Qatar Foundation, responsible for two outlets and catering.
2. 2011 New Menu The Aim of the Day The New Menu and its Design The Dishes The Selling Techniques The Launch information
3. The Aim of the day To learn the new dishes To develop staff skills increase service know-how better Selling Techniques Launch smoothly Benefit from a more informed team.
27. Selling Exercise Split into two groups Group 1 will take three dishes and discuss the best way to sell them Group 2 Will be the guests Group 2 will evaluate and score a YES or No if they would buy the dish based on group 1’s suggestive selling The role plays must be very strict, serious and critical as we do not have a huge amount of time to focus on the dishes Every effort must be made to ensure the products are sold with passion , knowledge and friendly service. Saying SIR/ Madam must be corrected and taught this is no longer acceptable. Simply stating ingridients is not satisfactory and must be corrected but – WITH the individual regognising the error and sefl correcting – not the trainer talking at the crowd. Each member of the team must pass the Role play or they must do it again. Once all of Group 1 have sold a dish Group 2 must then swap round.
28. The Launch Looking at a 1stoctober Launch Managers must check all stocks and place orders accordingly – Hold a meeting within 48 hours of this training session New Delivery Menus, Main Menus and Marketing promo will be delivered shortly. A new delivery drop will need to be done for all your areas. Ensure your Chefs have all recipie cards – that they are the most up to date versions from the bridge as some dishes have been re-spec’d It will not be acceptable to run out of any new items so ensure your stocks are adequate – managers 86ing items in the first week will be questioned? Staff training must be 100% attendance from all FOH – Sign off training sheets for files and test all staff with the assessments given to you during this session. Staff must pass assessments with 90% or above of they may not serve FOH until they do. ROLE plays on the FULL sequence of service with focus on selling the new items must be performed with all staff prior to the launch date – staff not achieveing 90% must re take the assessment and can not serve FOH until they pass. Staff MUST taste all dishes during the training – Unless they are alergic or veg IT staff will come to change prices etc prior to the launch date You should ensure staff are trained to inform guests on the phone of our new menu which can be viewed on our facebook page or on “noodle house web site – Qatar pages
29. The Launch Cont Line checks should be updated and in place for the start of 1st October The I-pads must be sent to Rami today after this training session to update them The new menu will be launched in phases – Oct 1st main menu, Oct 25th Dessert and Drinks November 5th Children’s menu We will also be adding a new lunch menu at a discounted price and lower than before with different choices. We will be marketing in newspapers , magaziines and E-shots as well as in store POS. Ensure all old menus delivery and main are packed away on the 30th September Until the new dessert menu is printed all desserts must be sold personally by staff with recommedations and I-pads All pre-shifts from the 1st must focus on product knowledge and suggestive selling till you are 100% confident all FOH are amazing at selling the dishes. Take this opportunity to push the mysteryshopper sequence of service till all staff can role play 100% all items - increase your training by a fator of 10 – schedule sessions every day – 10minutes and full FOH sessions once every week. DO not as managers accept non spec food from the kitchens – each dish should be 100% perfect and to our exact standards. ensure all staff know how to pack new dishes for delivery.
30. The Rest Is up to you You should now be ready for your FOH training