Culinary presentation

1. Culinary presentation

2. Contents ECA corporate program Executive Chef and Sous-Chefs training Rank & file training Buffet presentation Bakery – bread transpiration Pool & beach snack fridge display Breakfast & lunch box offer Ala cart manuals Future plan

3. 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

4. 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

5. 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' preparationand 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

7. 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, 3rdcommisand 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

8. 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 Organization • 2 Basic food Hygiene: Safe Food Everyone’s Responsibility (started) • 3 Kitchen Equipment & Tools • 4 Knife Handling & Cutting Skills • Mise en Place • Basic Cooking Techniques • 8 kitchen & serving utensils • 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

9. 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

10. 4 –Buffet presentation – coffee break • Buffet presentation Big improvement efforts have been made in all buffet subject specially presentation following pictures as sample Coffee break

11. 4 –Buffet presentation – different coffee break

12. 4 –Buffet presentation – marmalade corner Buffet display – marmalade corner Set up for Small operation Set up for big operation long spoon for dishing the marmalade to replace Bar spoon -as cutlery guide line Honey dripper for dishing honey – as cutlery guide line

13. 4 –Buffet presentation Buffet individual portion Cold section Appetizer & salad buffet

14. 4 –Buffet presentation Hot section

15. 4 –Buffet presentation Pastry section

16. 4 –Buffet presentation try section

17. 4 –Buffet presentation Pastry section Hot dessert

18. 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

19. 4 –Buffet presentation Buffet display - old bread can be crisp with some dips and pickles Can be light and costless appetizer

20. 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

21. 4 –Buffet presentation Carving station

22. 4 –Buffet presentation Omelet station Omelet station Oil 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 .

23. 4 –Buffet presentation – oriental corner Oriental corner

24. 4 –Buffet presentation 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 activities and served fresh what shows more care

25. 5- Bread In general we have a good bread product , as always the transportation is challenge The photo shows solution for

26. 5- Bread display As we transport by truck , small trollies with high capacity can be the ideal for that issue

27. 6–pool & beach fridge display

28. 6–pool & beach fridge displa

29. 7- Breakfast Box Breakfast Box • One small bottle of water • One cheese sandwich in sesame bread • One cold cuts sandwich in white bread • One whole cucumber in plastic roll • One banana (apple is canceled) • One muffin in salad box • One napkin 22*22

30. 7- Breakfast Box Costing

31. 7-Lunch Box Lunch Box • One small bottle of water • One cheese sandwich in sesame bread • One cold cuts sandwich in white bread • One whole cucumber in plastic roll • One banana (apple is canceled) • One chocolate cake in salad box • One napkin 22*22

32. 7- Lunch Box Costing Lunch Box

33. 8 –A la cart manual Asian restaurant s

34. 8–A la cart manual Asian restaurant s Recipes sample • Method: • Add the boiled water in Flour the mixed well, put side let cold the press 20g per sheet. • Mix the chopped shrimps in salt , pepper, ginger, Tapioca flour, Corn flour, sesame oil • Wrap the shrimps in dough sheets as the photo • Steam the dumpling in 8 minutes to cooked then serve with ginger white vinegar soya sauce

35. 9 – Future plan Complete a la cart manuals Standardize snacks outlets Standardize late breakfast offer Re write buffet menus to show different cooking methods to beneficial from the chefs course and cover the varieties issue Prepare coffee breaks standard

36. Thank you for your attention