We require a consultant chef or a food industry consultant
- or -
Post a project like this$$$
- Posted:
- Proposals: 3
- Remote
- #2048511
- Expired
Description
Experience Level: Expert
Good day,
We are a company based in Makkah working on a massive catering project, which is to serve the massive influx of hajj and umrah pilgrims that visit us each year. The proposed production capacity of the industrial kitchen is 40,000 meals a day; it is about 7000 square meters, which includes all the required departments and factions(loading and unloading, triage and sorting, storage, thawing preparation and packaging to name a few), and the kitchen area in it is 900 square meters. The kitchen is to focus on South East Asian cuisine (Malay, Thai, Indonesian, and Indian). We require the services of a consultant chef who has the required expertise to tackle such a massive scale of production, possibly for a long-term contract where the chef would provide on hand consultations and professional mentorship to the staff at hand. However, the most crucial and pressing speculations or inquiries of our administration now are the following:
· What kitchen equipment is required for an Asian kitchen aimed at producing 40,000 meals a day, keeping in mind the size of it (i.e. 900m2)?
· What preparation equipment is required for the aforementioned kitchen? (E.g. meat cutters, mincers etc.)?
· What dishwashing equipment is required?
· What thawing equipment is required? (if any)
· Staffing, the number of employees needed to run the kitchen and its supporting departments (preparation and kitchen crew including the executive chef).
· An approximate guide on Asian cuisine essentials from a raw material point of view, information such as the essential ingredients that need to be present at all times for a fast paced Asian cuisine production.
Our administration would like to pay instant cash on these above-mentioned consultations and have based it as a criteria on selecting the consultant chef that shall have the long-term operational contract running in sync with the commercial center. We require an official document of consultation answering the inquires stated above. If willing and interested, please contact us for further information. If you wish, we could send you the architectural layout of the entire industrial kitchen. All generically used formats available.
Best regards,
Sid Husseini
Director of Business Relations
Hall Of Expertise
We are a company based in Makkah working on a massive catering project, which is to serve the massive influx of hajj and umrah pilgrims that visit us each year. The proposed production capacity of the industrial kitchen is 40,000 meals a day; it is about 7000 square meters, which includes all the required departments and factions(loading and unloading, triage and sorting, storage, thawing preparation and packaging to name a few), and the kitchen area in it is 900 square meters. The kitchen is to focus on South East Asian cuisine (Malay, Thai, Indonesian, and Indian). We require the services of a consultant chef who has the required expertise to tackle such a massive scale of production, possibly for a long-term contract where the chef would provide on hand consultations and professional mentorship to the staff at hand. However, the most crucial and pressing speculations or inquiries of our administration now are the following:
· What kitchen equipment is required for an Asian kitchen aimed at producing 40,000 meals a day, keeping in mind the size of it (i.e. 900m2)?
· What preparation equipment is required for the aforementioned kitchen? (E.g. meat cutters, mincers etc.)?
· What dishwashing equipment is required?
· What thawing equipment is required? (if any)
· Staffing, the number of employees needed to run the kitchen and its supporting departments (preparation and kitchen crew including the executive chef).
· An approximate guide on Asian cuisine essentials from a raw material point of view, information such as the essential ingredients that need to be present at all times for a fast paced Asian cuisine production.
Our administration would like to pay instant cash on these above-mentioned consultations and have based it as a criteria on selecting the consultant chef that shall have the long-term operational contract running in sync with the commercial center. We require an official document of consultation answering the inquires stated above. If willing and interested, please contact us for further information. If you wish, we could send you the architectural layout of the entire industrial kitchen. All generically used formats available.
Best regards,
Sid Husseini
Director of Business Relations
Hall Of Expertise
Sid H.
0% (0)Projects Completed
-
Freelancers worked with
-
Projects awarded
0%
Last project
6 May 2024
Saudi Arabia
New Proposal
Login to your account and send a proposal now to get this project.
Log inClarification Board Ask a Question
-
Hi Sid,
Thank you for reaching out to me. Unfortunately I cannot take this up as hospitality is not my forte. If you need some generic information, please feel free to get in touch with me.
662185
We collect cookies to enable the proper functioning and security of our website, and to enhance your experience. By clicking on 'Accept All Cookies', you consent to the use of these cookies. You can change your 'Cookies Settings' at any time. For more information, please read ourCookie Policy
Cookie Settings
Accept All Cookies