1-Transformative Trainings:

• Basic Chef Training:

  • Equip chefs with fundamental skills and knowledge required for culinary excellence.

• Improved Cooking Skills:

  • Enhance the proficiency of the kitchen staff in various cooking techniques.

• Advanced Cooking Techniques:

  • Train chefs in advanced culinary methods to elevate the overall quality of dishes.

• Advanced Sales Skills for Waitstaff:

  • Develop front-of-house staff with advanced sales skills to enhance the overall dining experience.

• Cooking Awareness for Front of House (FOH):

  • Create awareness among FOH staff regarding the intricacies of kitchen operations.

2- Menu Expertise:

• Menu Planning and Engineering:

  • Strategically plan and engineer menus to optimize profitability and customer satisfaction.

• BOH Menu Training and FOH Cook-Off:

  • Train back-of-house staff on menu execution while conducting cook-offs for front-of-house staff.

• Recipe Creation and Cost Calculation:

  • Develop new recipes and calculate costs to ensure optimal menu offerings.

• Plate Presentation Design:

  • Create visually appealing plate presentations to enhance the overall dining experience.

• New Table Shows:

  • Introduce innovative table shows to captivate diners and create a memorable experience.