Job Responsibilities-

1. Working on core consulting and menu planning. 

2. Understanding the working flow of food brands. 

3. Menu recipes documents, costing SOPs, creative side of menu making. 

4. Understanding the clientʼs core of operations, audits, functioning of business, menu intelligence. 

5. Menu development and quality check of menu engineering standards. 

6. Quality analysis of DNY standards of working in menu and food costing documentation. 

7. Quality check and analysis of existing restaurants, conducting audits and preparing reports of their current performance. 

8. Training and quality analysis of restaurant staff and restaurant audits

9. Upgrading Menu recipes, costing SOPs, menu USPs as per market . 

10. Travelling to various regions of India to attend trials and training. 

Duration-

6 months

Key Skills-

• Communication Skills.
• Creativity.
• Good knowledge of basic recipes.
• Cooking methods(SOP’S)
• Should be aware about the psychology for plating.

Perks-

• Menu development
• Quality check and analysis of existing restaurants who don't perform well
• Training and quality of staff
• Menu recipes, costing SOPs
•  Exposure to attending the food trails, getting much more Learning abilities on site.
• Working with our Head Chef, to get the best guidance in the hospitality industry.