Consulting Services Specialized in the Hospitality Sector-Aryaf- Bayt Al Qamar

• Country: Lebanon
• Summary: Consulting Services Specialized in the Hospitality Sector-Aryaf- Bayt Al Qamar
• LBT Ref No: 94964194
• Deadline: 25 Jan 2024
• Financier: Self Financed
• Purchaser Ownership: Government
• Tender Value: Refer Document
• Notice Type: Tender
• Document Ref. No.:
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• Description:
• Tenders are invited for Consulting Services Specialized in the Hospitality Sector-Aryaf- Bayt Al Qamar Closing Date: Thursday, 25. Jan 2024 Intervention Sector(s): Training & Capacity Building Remuneration range: 3000 to 4000 (USD) Duration of Contract: N/A Context & Background Berytech is a leading organization in the Entrepreneurial Ecosystem in Lebanon, that aims to provide a conducive environment for the creation and development of startups, through incubation, business support, counseling, funding, networking, and the company hosting, hence taking part in the economic revival of the country, participating in wealth and job creation, and retaining graduates and high-level skills in Lebanon. About ARYAF PROJECT ARYAF serves Micro, Small, and Medium Enterprises operating in food processing, local hospitality, tourism, the restaurant industry, eco-tourism, and agri-tourism within west Bekaa, Zahle and South Mount Lebanon. The program aims to empower sixty MSMEs (Micro, Small and Medium Enterprises) to increase their sales volume, implement a business continuity plan, and provide training to their staff, including youth, women, and disabled individuals. The program is funded by The German Federal Ministry for Economic Cooperation and Development (BMZ) and implemented by Deutsche Gesellschaft für International Zusammenarbeit (GIZ), in partnership with Berytech, within the framework of Strengthening Agriculture, Local Communities and Small and Medium Enterprises project (ACE). Background Beit El Qamar is a grandmother mountain house in the heart of the Chouf that sits on a hill above Deir El Qamar. Beit El Qamar is a beautiful, attractive home surrounded by vegetable gardens and colorful terraces, with old botanical plates decorating the interior walls that originally boomed the floral-wrapped furniture. “The garden floor of Beit El Qamar is dedicated to the making and eating of food!” The beneficiary is an eco-tourism SME located in Deir El Qamar, Lebanon offering a unique experience in the heart of the Chouf to its guests. The SME is currently hosting groups, families, events, weddings…. The SME was founded in 2015, It competes in a dynamic and competitive market where both domestic and foreign travelers are becoming more interested in eco-tourism. Increasing its online presence and visibility, drawing in more clients, and bringing in more money are just a few of the challenges the SME must overcome. Scope of Work Beit El Qamar Food and Beverages section provides, prepares, and manufactures foods served at the restaurant, for weddings and events of all kinds. The consultancy job briefing is: To optimize the restaurant operation through the improvement of the existing menu and to boost its operations for maximum profitability. To improve the baked products (Lebanese salted Pastries, Pizza, Pitas, cakes, pastries, breads and biscuits).. Creating a Catering Menus with original platters. To improve the presentation of the buffet, and the catering menu and all kind of platters presentation. Responsibilities and Deliverables Activities 1 Assessing the current concept and optimizing potential menu Buffet and Sit-down dinner. The chef will assess the production zone, • Evaluation of the current team and product usage. • Evaluating the kitchen equipment-s and kitchen utensils Objectives 1 Develop a short- and long-term business plan. Deliverables 1 Deliver Report showing proposed business plan. (Week 1) Timeline: (Week 1) Activity 2. The consulting company/ Chief Cook principal role is to create new recipes, to introduce new specialties, new main courses for the Buffet catered at weekends and during special Events. Objectives 2: To introduce new main courses to the company menu to serve better and greater the Buffet for Sundays and Events. Deliverables 2 Submit written detailed recipes for the specialty Main Courses. Preparing the list of buffet service. Timeline: (Week 2-5) Activity 3. The consulting company or the chief cook responsibility is to introduce types of food to cater for different kinds of events/ dinner, new recipes, new specialties, new Platters for the new service of catering. Objectives 3: Beit El Qamar needs to develop the catering activity and consequently to increase the kitchen occupation. To introduce two types of catering services and the two most popular menus (two types of catering food). Deliverables 3 Submit written detailed recipes for the types of food to cater. Preparing the list of platters per menus. Timeline: (Week 3-5) Activity 4. The chief cook is requested to improve the baked products at the restaurant (Pizza, Pitas, cakes, pastries, breads, and biscuits). Objective 4: Ensure serving excellent baked products especially Lebanese salted pastries, Pizzas and Pitas and all kind of bread and biscuits. Deliverable 4 Submit key tasks and recipes to improve the process of the baked products. Timeline: (Week 2-5) Activity 5. The Chief cook-s principal role is to optimize the food presentation and plating techniques. Objective 5: Improve Plates presentation and use edible garnishes and decorations. Deliverable 5 Submit Food Plating and Presentation Techniques, Videos, ideas, pictures, tools… Timeline: (Week 2-6) Activity 6 The chief cook is responsible for training the kitchen staff, on the Plates presentation for the Buffet and for Table service, guaranteeing good preparation, and serving the above-requested meals that are both delicious and nutritious. Objectives 6: The kitchen staff needs to be ready for the new year holidays, and the main objective is to train the staff and to introduce new systematization and better organization of the pre preparation and preparation stages. Deliverables 6 • Training the staff on the new kitchen systematization and delivering written procedure and illustrations/ Pictures, to follow for the different Plates preparation and presentation. • The procedures shall include decisive stages, Planning, procurement, cooking, and presentation Timeline (Week 3-5) Activity 7. The chief cook determines the timing and sequence of operations required and the conservation method to meet serving times especially for critical plates. (Fresh Meat, Fresh Fish, Hot dishes…) Objective 7: Training the kitchen staff on sequenced operations to meet serving times. Deliverable 7 To deliver necessary scheme of operation and level of control. Submit clear procedure for the process sequences and timing. Timeline (Week 5-8) Activity 8. This chief cook is responsible for managing the kitchen procurements, budget, plates pricing, and selling price. Objective 8: Preparing new menu costing and recommended selling price. Estimated profit and loss for the new innovative menu and buffet. Number of clients to break-even and estimated profit margin. Deliverable 8 Report on menu costing and recommended selling price. Estimated profit and loss for the new innovative menu and buffet. Number of clients to break-even and estimated profit margin. Timeline (Week 6-10) Activity 9. The chief cook determines the key tools and equipment/machinery needed to prepare the new and existing recipes. Objective 9: The chief cook should list the key equipment needed either to address the meals preparation quality and serving time. Deliverables 9 1. Provide a list of the needed kitchen equipment. 2. The chief cook will assist in planning meals and will prepare the inventory of stores and equipment. Timeline: (Week 4-5) Activity 10. The chief directs proper storage and preparation of food. Objective 10: The chief should reconsider if needed the proper storage for the ingredients and for the pre- prepared meals. Deliverable 10 Provide written directives for the storage rules of the ingredients and for the pr-prepared meals. Timeline (Week 8-10) Consultancy Qualifications Consulting services company specialized in the hospitality sector. Or Proven work experience as a cook Chief for more than 5 years. Advanced knowledge of culinary, baking and pastry techniques. Hands-on experience with various kitchen equipment such as grillers and pasta makers. Construct menus with new or existing culinary creations ensuring the variety and quality of the servings. Comply with nutrition and sanitation regulations and safety standards. Fully in charge of hiring, managing, and training kitchen staff. Ability in dividing responsibilities and monitoring progress Degree in Culinary science or related certificate Demanded three soft skills: quickness, physical resistance and sense of taste and smell. Soft Skills: Leadership, Communication, Interpersonal skills, adaptability, transparency, teamwork. How to apply The selected Consultancy is expected to start his/her activities at the soonest after selection (the effective date is to be confirmed), and the contract duration is 12 Weeks/ three months including site visits during implantation (At least 3 / month) The companies and/or consultants are required to perform a pre-assessment visit/call to the business to assess and quote accordingly. The contact person and the contact phone number are as follows: Rony Feghali: +961 03 655 422 Candidates should submit the following documents: Technical (maximum two pages) describing the methodology to conduct the work based on the content suggested in the section: “Responsibilities and Deliverables” elaborating it further. Profile and project references (maximum two pages): A brief explanation of the consulting company) background should be submitted (CVs shall be included as an annex) along with project references on the topic. Financial Proposal describing the expected ren
• Documents:

 Tender Notice