- Layout planning of Kitchen area (bulk, resorts, cafeteria, cafes, hotels, restaurents)
- Preparing Checklist of equipment’s required, capacities, specifications, pricing and its procurement, installations and commissioning
- Preparing checklist of utensils required with its numbers and also their procurement
- Planning exhaust systems, gas bank, drainage, wash up areas
- Planning staff structure, number of staff, duty rotas
- Help in sourcing the appropriate staff for various positions
- Suggesting raw, semi-finished & finished products storage & movements, inventory management
- Help in tasting sessions, finalising portion size, garnishes, appearance of dish
- Suggest vendors for consumables both perishable n non-perishables