Chef Gracian de Souza has been working as a Chef & Restaurant consultant , giving strategic advice and offering his culinary expertise to help new / existing restaurants & hotel brands to create / recreate top quality food & beverage experiences.
Developing food concepts for a given space factoring in the clients target audience and brand identity.
Menu Creation, Implementation & Engineering
Menu development, planning and execution based on the clients brief and concept. The menu is engineered and SOPs integrated to have maximum utilization and minimum waste, keeping quality and costs in control.
Kitchen And Bar Opex Budgeting
Structuring the kitchen & bar operational equipment list with appropriate par stock levels attached after the budgets are sanctioned.
Food & Beverage Revenue Budgeting
Forecasting the revenue model with targeted average per cover spend & net sale.
Kitchen And Bar Design
The alignment and planning of the kitchen & the bar is executed in coordination with the interior designer & kitchen consultant.
After finalization of the menu, standard recipe cards are provided for finished and semi finished recipes based on the menu.
Managing F&B Operations
Daily undertaking of the running of the shop floor with generation of reports for MIS.
Purchase & Receiving
Setting the correct SOP's for receiving of raw material and offering the best quality produce at the right price.