Hospitality & Culinary Consulting
• Hotels, Resorts & Restaurants Design and Development.
• Fine Dinning Western, Oriental, Latin American and Mexican Cuisine & F&B Management.
• Revenue Management and Finance.
• Operative, Standardization and Training and Manuals (S.O.P & L.S.O.P development).
• Re- Design, Re-Branding and launching F&B Concepts & Kitchens.
• Banquet & Catering Management.
• Inventory Management and Cost Reduction.
• HACCP & USPH Trainings and Audits.
• Quality Management Systems.
• Fine Dinning Western, Oriental, Latin American and Mexican Cuisine & F&B Management.
• Revenue Management and Finance.
• Operative, Standardization and Training and Manuals (S.O.P & L.S.O.P development).
• Re- Design, Re-Branding and launching F&B Concepts & Kitchens.
• Banquet & Catering Management.
• Inventory Management and Cost Reduction.
• HACCP & USPH Trainings and Audits.
• Quality Management Systems.
Some Satisfied Clients
Ganesha Ek Sanskriti, Jakarta and Bali Indonesia
Restaurant Operations Consultant
Restaurant Operations Consultant
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Culinary Institute of Aristocrats. Manila, Philippines.
Culinary Professor.
Culinary Professor.
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Rhombus International. Hong Kong, China.
Guest Chef.
Guest Chef.
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Meritus Hotels & Resorts. Surabaya, Indonesia.
Guest Chef.
Guest Chef.
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Nestle Product Technology Centre (PTC). Singen, Germany.
Latin Culinary Consultant.
Latin Culinary Consultant.
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Küchen Design. Mexican Republic.
Layout, Installation & Launching of restaurant.
Layout, Installation & Launching of restaurant.
Club Med. Columbus Isle, Bahamas.
Kitchen Reengineering.
Kitchen Reengineering.
Cantina Corona, Corona Beer Co. Kansas City, Minnesota, Denver, USA.
Start up pilot, Corporate menu and kitchen lay out design.
Start up pilot, Corporate menu and kitchen lay out design.
La Fonda on Main. TX, USA.
Menu critique & up grading.
Menu critique & up grading.