GUIDELINES FOR ALL KITCHEN

1. HEMANT SURANA
D.O.B- 15TH JULY 1976
CONTACT :- ☎ +91 9689607828
📧 chefhemanti@gmail.com
MARITAL STATUS : MARRIED
PROFILE ON :
LINKEDIN:- hemant surana
FACE BOOK :- chef surana
INSTAGRAM:- chefhemant_surana

2. Kitchen Consultancy Services
My input to your business can be as
simple or extensive as you like. My
extensive experience in business and raw
foods uniquely qualify me to assist you
on every level of your raw food business
venture. Before you even pick your
location, talk to a professional with
experience in the business. It will save
you thousands of rupees and months of
headaches.
Preliminary consultations
By phone or in person
1 time 1hr INR 2000/-
General, project planning, budgeting,
legal requirements...
Hourly consultations fee INR 2000/-
Block time or project rates are also
available.
Restaurant / kitchen design consulting
INR 50000/-
This will cover design to:
•Maximize efficiency in space usage, traffic flow, employee operations and safety, utility consumption…
•Coherence with local Health Dept. and building code regulations and requirements.
•Kitchen design for effective, comfortable and efficient raw food preparations and required equipment.

3. Restaurant menu planning
INR 45000/-
This will cover:
•Comparison of competitor’s menu and discussion of other successful food
establishments in the area.
•Theme development
•Maximizing menu elements, their usage and versatility
•Food life span and usage
•Portions / Presentation
•Number of items for each category i.e. soups, salads, appetizers, entrees,
desserts, drinks, sides…
•Investigating available ingredients and suppliers
The food is a crucial element of a restaurants competitive advantage growth
Positioning and long term financial health. Smart menu development has
never been more important.
We carefully craft menu selection that delivers the WOW in flavor and visual
appeal. These flavorful consideration are balanced with targeted food cost
profit contribution and an integrated solution to menu development that will
deliver significant impact on both profit and gust loyalty.
Your success is our success.

4. Kitchen staff training& Recipe
development
INR 75000/- 6 day training module. 2
hours a day
•Use of equipment, cleanup and
maintenance
•How to prepare the recipes for the
menu items and storage
•Importance of the “Raw Food”
integrity and preparation
•Health Dept. requirements
•Inventory and ordering
Development and training of
overall restaurant operations
INR, 5000 /- per day
This will cover:
•Handling of money from floor
staff to management
•Customer care and relationships
•Order processing
•Order fulfillment
•Food handling and service
•Theme, image
•Efficiency
•Safety
•Wait staff knowledge and
helpfulnessCHEF
CONSULTANC

5. Extended involvement relationship
INR120,000/ - per SIX MONTHS
This will keep me on call six days a week for any question, assistance, or emergency I may be
needed for.
•I will be available to fly to your location at my expense two times a year for whatever reason
necessary including but not limited to developing menu changes expansion, restaurant changes,
or any other related business adjustments or expansion.
•I will be available to research and develop contacts for food items and ingredients as needed. I
will also keep you up-to- date on any new discoveries, opportunities, trends in raw food, etc.,
that I may be aware of as they come to my knowledge throughout the year.
•Any visits required in addition to the two trips included will be paid for at the client's expense.
All accommodation cost and a daily per diem while I am on location will be at the client's
expense and will apply for any time or reason my presence will be needed by you.
Note:
All legal expenses incurred at the conclusion of any contract negotiations and signing will be the responsibility of
the contractor.
•Please review this outline thoroughly and keep in mind that I can help you in saving lots of money and time with
my many years of trial and error and my successes.
•We do not provide staff.

6. MANAGER’S ROLE
Planning
Leading
Organizing
Controlling
Managed

7. DAY SCHEDULE
 9 :00 AM – Reach Hotel – Round of Coffee shop to observe
 9:15 AM- Collect yesterday ‘sReport / Log Book
 9:30 AM-10:00 AM -Morning Meeting with AVP
 10:05 AM- Breakfast
 10:15 AM-10:45 AM -On the Coffee Shop Floor-Meet Guest ( Room/Walk-in)
 Observation jotted down on scribble .
 11:00 AM -11:30 AM –HOD Meeting
 11:30 AM – 11:45 AM-Laision with Other departments.
 12:00-NOON -12:15PM – Food tasting ( Banquets , Coffee shop Buffet ).
 12:30 PM - 3:00 PM- Golden Hours on the floor/ Meeting Guests /Online Recovery if any
 3:30 PM – 4:00 PM –Lunch
 4:00 PM – 4:30 PM- Follow ups
 4:30 PM – 6:30 PM –Staff Meeting /Vendor /Any appointments
 6:30 PM- 6:45 PM- Tea
 6:45 PM- 7:30 PM – Round of Restaurants/Banquet set up/ clear Agenda on mind
 7:30 PM – 10:00 PM – Golden hours on the floor / Meeting Guests/Online Recovery
 10:00 PM-10:30 PM – Re-Cap for the Day
 10:30 PM-11:00 PM- Leave the Hotel as per the need of the operations .

8. MY HUMMBLE HOUSE

9. COST
1.When you are cooking, first keep all your ingredients ready before lighting the burner.
2. Save LPG by covering all vessels that you place on the burner. Covered vessels cook faster and retain
the flavors of the food.
3.If there is a break in cooking, turn the LPG off and then relight the burner to begin cooking again.
The stock keeps on boiling even after cooked which leads to an increase in energy consumption as well
as the taste of the product gets effected.
4.Use same-sized vessels and burners. For example, use a small burner for a small vessel.
5.Turn off gas pilots during non operational hours.
6.Reduce the quantity of liquid used. The more the liquid content, the more LPG required to cook it.
7.Regular maintenance of gas lines help and range top also helps in saving energy

10. ACCOMMODATIONS
•Privilege card ,Strong sales call to tapped
market & untapped market , corporate
bookings
•Tie-up with Online travel agent and local
travel agent
•Off season & season rate , week and week
ends rates
•Understand the competitors , inclusions
,percentage of occupancy they are doing .
•Realistic rack rate not fantasy rates
•Work on the feedback by guest in-house
or various portals like trip advisor.
•Tie-up with Group on or sedexo
•PR party for bookers/ incentive
programmes
FOOD & BEVERAGE
•CRM programme
•Food Promotion / Food Festival
•PR party
•Events/Exhibition/Fashion show/Pool
party /major sports events
•Strong Presence in Electronic & Print
media .( newspapers/magazines/food
sites/food channels)
•Marketing calendar of the hotel including
f&b activities
•Tie-up with snap deal/group-on /sedexo
coupons .
•Emailers/web-banners/hoardings/sms

11. THE PRIDE HOTELS
AGREEMENTSTAFFING ( SECTION & COVER WISE)
MATERIAL ( CUTLERY, CROCKERY, GLASSWARE , LINEN , BAR ACESSIORIES , STATIONERY , HK , KITCHEN
ACESSIORIES)
VENDOR MANAGEMENT
LAISONING (SHOP & EST.,VAT,FIRE,TRAFFIC GEN,HEALTH & FOOD,PWD,ELECTRICITY,LIQUOR LIC.{BUILDER
NOC, NEIGHBOUR NOC, CHARACTER CERTIFICATE, POLICE NOC, TRAFFIC NOC , EXCISE NOC,} ,
ENTERTAINMENT )
COMMERCIALS ( BANK ACCOUNT , CASHIER AND OTHER SET UP )
STORES PACK ( PAR STOCK FOR GROCERIES , PERISHABLES & NON PERISHABLES , BAR STORE )
PROJECTS ( SET UP HANDED OVER BY PROJECTS )
MARKETING (HOARDING , UNIPOLE,SMS CHAMPAIGN , NEWSPAPER AD, CROSS PROMOTION ,
NEWSPAPER INSERTS ,RADIO MIRCHI AD , MERCHANDISE .)
INVITATION & SOFT LAUNCH
COMMERICAL LAUNCH
NEW OPENING EXPERIENCE

12. SLOW OVEN ROASTED SOLE STEAK SERVED WITHNEW POTATO OLIVE
CRUSH, BUTTERED VEGETABLES AND TANGY CITRUSGLAZE NON-
VEGETARIAN
A main course sole fish
preparation.
Sole is from Bangra Nangal.
Sole fish is Grilled served with
olive potato crush, buttered
vegetables and orange reduction.
Non spicy.
Wine/alcohol of guest choice
could be served.

13. Cost is a
resource
sacrificed to
achieve a
specific
objective for
Eg: cost of
ingredients
or electricity
Yes, simply by making the best possible
use of all the resources that we
have…without wastage, breakage, no
over usage, no under usage…at the best
possible price.

14. KEY AREA’S &
REVENUE MANAGEMENT
 In a budget hotel , it’s a domain of
economy , they are run on such a
fine line margins , they really need
that revenue management side ,
whether it’s a discipline , system ,
whether its pricing , running &
cranking very well to enjoy profit.
 RM’ System is a distribution
environment , it’s a property
management system , important it
yours people & also boxes who
does forecasting & algorithm in it.
 Revenue Management
 Accommodation management
 F&B Operations
 Sales & marketing
 Training & Development
 Housekeeping & Maintenance

15. FOOD COST CONTROL CYCLE
Ordering
Serving
Cooking
Food

16. Ordering

17. receiving

19. preparation

20. Cooking
Proper temperature
Proper cooking time
Correct recipes are followed
Correct Materials used

21. Serving
Correct portion size
Correct service utensils
Is food being wasted by the guest ?
Reconsidering the recipes
if the dish is not successful

22. COST MANAGEMENT
• ACCOMMODATION
• Operational -14%
• Upkeep-2.5%
• Admin-6%
• Marketing-2.75%
• Energy-6%
• Salary -8%
• Total expenses-40%
• Gross Profit- 60%
• FOOD & BEVERAGE
• F&B Cost-30%
• Consumables-3%
• Gas & fuel-4%
• Salary-10%
• Energy-5%
• Upkeep-1.5%
• Marketing-2%
• Total Cost-70%
• Gross Profit-30%