Hospitality Consultant - Expert - ARYAF - WFD

• Country: Lebanon
• Summary: Hospitality Consultant - Expert - ARYAF - WFD
• LBT Ref No: 92881568
• Deadline: 10 Dec 2023
• Financier: Self Financed
• Purchaser Ownership: Government
• Tender Value: Refer Document
• Notice Type: Tender
• Document Ref. No.:
• Purchaser's Detail:
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• Description:
• Tenders are invited for Hospitality Consultant - Expert - ARYAF - WFD. Closing Date: Sunday, 10. Dec 2023 Intervention Sector(s): Training & Capacity Building Remuneration range: 2000 to 3000 (USD) Duration of Contract: N/A Al Jawbi is a charming small restaurant at Ramlieh - Alley, that offers an array of delightful tourism packages and an authentic farm-to-table experience. The consultancy job briefing is: To optimize Al Jawbi Farm to Table operations through the improvement of the existing menu and to boost its operations for maximum profitability. To introduce new menus, new specialties, and new Platters and to improve the recipes of the existing platters. To improve the presentation of the buffet, and the Sit-down dinner and all kind of platters presentation. Responsibilities and Deliverables Activity 1: Culinary Concept Evaluation & New Dish Creation Objective: Evaluate the current menu concept and innovate dishes highlighting wild plants and locally sourced produce. Craft recipes showcasing seasonal farm produce and edible wild plants. Deliverable: Detailed recipes highlighting wild plants and farm-sourced ingredients. (Week 1-5) Activity 2: Enhancement of Farm-Produced Baked Goods Objective: Elevate baked goods using farm-produced ingredients, emphasizing sustainability. Improve recipes for bread, pastries, and desserts using farm-fresh components. Deliverable: Sustainable recipes for baked goods utilizing farm produce. (Week 2-5) Activity 3: Artful Presentation of Farm-to-Table Dishes Objective: Implement sustainable and artistic presentation techniques for farm-centric dishes. Utilize edible garnishes and creative plating with an emphasis on farm ingredients. Deliverable: Techniques and visual guides for farm-to-table food presentation. (Week 2-6) Activity 4: Sustainable Farm-to-Table Management Objective: Manage kitchen procurement, budgeting, and pricing while promoting farm sourcing. Analyze costs and profits for the farm-centric menu offerings. Deliverable: Financial report on farm-to-table menu economics. (Week 6-10) Activity 5: Sustainable Storage for Farm Ingredients Objective: Ensure proper storage guidelines for farm produce and wild plants. Develop protocols for sustainable storage. Deliverable: Written directives for sustainable storage of farm and wild ingredients. (Week 8-10) 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.
• Documents:

 Tender Notice