Culinary presentation

Contents1. ECA corporate program2. Executive Chef and Sous-Chefs training3. Rank & file training4. Buffet presentation5. Bakery – bread transpiration 6. Pool & beach snack fridge display 7. Breakfast & lunch box offer 8. Ala cart manuals 9. Future plan

1 - ECA Corporate Program

ECA corporate program

What are the advantages in general

- Chance to have our individual trainings - Chance to send participant to the trainings in SSH and Red Sea- Chance to have an external examination after training- Chance to have an external performance appraisal of our kitchen leading team- Design special training program to handle specific culinary subject- Give advise on specific hotel issues - Give advise by kitchen renovation or building

2 - Executive Chefs and Sous-chefs trainings

Executive Chef and Sous-Chefs training

we have recognize that Ex. Chefs need training if we want to match with the guests satisfaction concerning taste, variety and presentation.

First we have made the ECA skills-assessment to be sure on the lacks concerning variety and taste.

As the executive chef is the back bone of any culinary improvement program and based on that result we have prepared an individual course for the executive and sous-chefs. Each course will be held in the main region Sharm and Red Ses  

2 - Executive Chefs and Sous-chefs trainings

The confirmed trainings (Red Sea was already held) are as below• Mise en Place (cuts and shapes, recipes' preparation and flavoring techniques)• Methods of cooking (technical skills and impact of re-heating)• Sauces and stocks - planned (characteristic of classical and contempory sauces, thikning effect and

how to handle convenience sauces)

After both training are held, Chefs will review their actual standards and extend variety through additional method of cookings, cuts and different sauces

In future we are thinking to give also following trainings to the Ex. Chefs• Optimization of cutting left over to replace purchased items with fresh and more creative ones at less

cost• Food cost training• Kitchen management

Also we think to make a dedicated pastry and bakery training with the pastry and bakery Chefs

On the top of the skills training we think also to give train the trainer and management skills trainings

 

3 –RANK & FILE CHEFS’ TRAINING

As the key to our success lies in the knowledge and skills of our smallest employees. we need to take care of basic learning at the first entry in our company (kitchen helper, 3rd commis and 2sd commis or even convert Steward into Chefs) to project a future carreer and partly solve our actual recruitment difficulties.We are working to have the following training subjects for the ranking kitchen staff

3 –Rank & file Chefs ’ training

The training will be given by external companies (e.g. Cristal), by one of the Chef that attend and past the Ex. Chef training and through Mr. Samir

The program consist in the below trainings:

1 Modern Kitchen Organization2 Basic food Hygiene: Safe Food Everyone’s Responsibility (started)3 Kitchen Equipment & Tools4 Knife Handling & Cutting Skills5 Mise en Place6 Basic Cooking Techniques 8 kitchen & serving utensils9 Handling & storing food

An Assessment will be done either external through ECA or through us

Once the training is completed, we will design a 30 days training topics that will be done by each Executive Chefs in each kitchen

4 – Buffet presentation

Based on the white china set up (see culinary standards) guideline, the Ex. Chef must be able to present the food in a appetizing way.

This guideline will be completed with all the dishes, cutlery and service utensils to help you purchasing the right SOEs.

Also we will cancel any plates as underline for the serving buffet cutlery

4 –Buffet presentation – coffee break

• Buffet presentationBig improvement efforts have been made in all buffet subject specially presentation following pictures as sample

Coffee break

4 –Buffet presentation – different coffee break

4 –Buffet presentation – marmalade corner

Buffet display – marmalade corner Set up for big operation

long spoon for dishing the marmalade to replaceBar spoon -as cutlery guide line

Set up for Small operation

Honey dripper for dishing honey – as cutlery guide line

4 –Buffet presentation Buffet individual portion

Cold section

Appetizer & salad buffet

4 –Buffet presentation Hot section

4 –Buffet presentation Pastry section

4 –Buffet presentation try section

4 –Buffet presentation Pastry section

Hot dessert

4 –Buffet presentation

Buffet display – marinated fruits

As we are using fruit sliced Left over from the cutting can be marinated fruits with different herbal or Spices syrup flavors

4 –Buffet presentation

Buffet display - old bread can be crisp with some dips and picklesCan be light and costless appetizer

4 –Buffet personation

Buffet display – different cheese display

Some herbs or spices can be add to left over of cut cheese and re formed and serve as extra flavor

4 –Buffet presentation

Carving station

4 –Buffet presentation Omelet station

Omelet stationOil spryer is a must in the standard to control fat consumption , pasteurized egg will be used to minimize using fresh eggs and avoid hygiene risk .

4 –Buffet presentation – oriental corner

Oriental corner

4 –Buffet presentation

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Buffet display – highlight dish Serve a la minute

Buffet display – highlight dish can be selected from The theme night menu to be prepared as live cooking activitiesand served fresh what shows more care

5- Bread

In general we have a good bread product , as always the transportation is challengeThe photo shows solution for

5- Bread display

As we transport by truck , small trollies with high capacity can be the ideal for that issue

6–pool & beach fridge display

6–pool & beach fridge displa

Breakfast Box

One small bottle of waterOne cheese sandwich in sesame breadOne cold cuts sandwich in white breadOne whole cucumber in plastic roll One banana (apple is canceled)One muffin in salad boxOne napkin 22*22

7- Breakfast Box

7- Breakfast BoxCosting

Breakfast Box CostingS Item Unit Qt. Price Total Guests Supplies 1 Lunch bag each 1 0.99 0.992 Plastic box for sandwich each 1 0.73 0.73

3 Plastic box for muffin (incl box for cherry tomatoes or similar fruits or vegetable in need of additional box) each 2 0.29 0.58

4 Paper napkin 22*22 each 1 0.03 0.03 2.33 F&B Items 1 Bread white each 2 0.16 0.332 Cold cuts portion each 75g 1.80 1.803 Cheese portion each 50g 2.14 2.14

4 each 1

5 Cucumber wrapped in plastic folia or Tomato cherry in additional muffin box or any seasonal vegetable at same cost each 50g 0.30 0.30

6 Banana or mandarine or any seasonal fruits easy to eat at same cost each 125g 0.66 0.66

7 Muffin each 1 0.40 0.408 Small bottle of mineral water each 1 0.67 0.67 6.29

TOTAL 8.62

7-Lunch Box

One small bottle of waterOne cheese sandwich in sesame breadOne cold cuts sandwich in white breadOne whole cucumber in plastic roll One banana (apple is canceled)One chocolate cake in salad boxOne napkin 22*22

Lunch Box

7- Lunch BoxCosting

Lunch BoxLunch Box Costing

S Item Unit Qt. Price Total

Guests Supplies 1 Lunch bag each 1 0.99 0.992 Plastic box for sandwich each 1 0.73 0.733 Plastic box for chocolate cake (see breakfast) each 2 0.29 0.584 Paper napkin 22*22 each 1 0.03 0.03 2.33 F&B Items 1 Bread white each 2 0.16 0.332 Chicken portion each 75g 1.26 1.264 Cheese portion each 50g 2.14 2.143 each 1 4 Vegetable (see breakfast) each 50g 0.30 0.306 Fruits (see breakfast) each 125g 0.66 0.667 Chocolate cake each 1 0.99 0.998 Small bottle of mineral water each 1 0.67 0.67 6.34

TOTAL 8.67

8 –A la cart manualAsian restaurant s

Index to Links p 1 1- Introduction p 2 2- Food Offer p 3 3- Kitchen Special Equipment p 4 4- Tools & Utensils p 5-7 5- Staff uniform p7-8 6- Menus & Recipes Link p9-12 7- Ingredients List p13 8- Service Procedure p14-16 9- Food Allergies p18 10-Outreach Programme p19 11-Reservation p2012-Reservation sheet p21

Sushi Bar View Manual Index

Teppanyaki View

8–A la cart manualAsian restaurant sRecipes sample

80g Flour100 g Shrimps

25 g Flour Tapioca 10 g Corn flour

20 g Ginger chopped10 g Sesame oil50 g Carrot Slices 15g Egg white

15 Egg yolk15g Black mushroom15g Green beans puree30g Soy sauce

Method: 1. Add the boiled water in Flour the mixed well, put side let cold the press 20g per sheet.2. Mix the chopped shrimps in salt , pepper, ginger, Tapioca flour, Corn flour, sesame oil 3. Wrap the shrimps in dough sheets as the photo4. Steam the dumpling in 8 minutes to cooked then serve with ginger white vinegar soya sauce

9 – Future plan

1. Complete a la cart manuals 2. Standardize snacks outlets3. Standardize late breakfast offer 4. Re write buffet menus to show different cooking methods to beneficial from the chefs course and cover the varieties issue 5. Prepare coffee breaks standard

Thank you for your attention