The client has restaurants in Kathmandu and Pokhara, which include small hotels, Kathmandu with 16 and Pokhara with 12 furnished rooms. In Kathmandu and Pokhara the properties are located on side roads, but still well located. Client targets are tourists and regular local guests.
In Kathmandu as well as in Pokhara 20 persons are employed each.
The management is aiming to improve on the existing food quality and to develop new food and bakery items. Required guidance and support in overall restaurant quality and service.
– Product quality improvement
– Increase of efficiency and to simplify the work flow
– Implementation of new food items, desserts and bakery products
– Training of employees:
° Food safety and kitchen hygiene
° Basic cooking methods and food and ingredients knowledge
During the assignment the client replaced all worn out and not hygiene-standard required machines and kitchen utensils.
Introduction of new dishes with accurate recipes, costing and sales prices.
Teaching leadership and management skills to the kitchen supervisors.