CCGL/Table Presentation – find sources, assist with selection
Housekeeping and back of the house setup and training.
Guest Amenities, Linen, Cleaning Supplies – recommendations and quotes
Firefighting systems planning and recommendations
CCTV planning and recommendations.
Billing systems setup
MMS and Procurement set up
Assist with staff budgeting, staff sourcing (through agencies/ mass recruitment), shortlisting of candidates.
Uniforms and linen requirement and sourcing.
Front of the house set up, reservations training, operations flow.
Service sequence and training for restaurant staff and room service staff
Kitchen trials coordination, order handling training and training on Hygiene standards
Assist with cost controls and reporting set up
All processes in line with ISO and classifications standards.
CULINARY DESIGN
Identify expert consultant chefs to align with the concept
Meeting with promoters to get further insights into the thought process behind the concept
Site visit to understand the origin and sourcing of ingredients along with identified chef
Tentative menu based on concept
Shortlist menu items and prepare for trials
Identify Crockery for presentation of each item and assist in sourcing them
Trails and refinement of menu
Freeze menu
Detailed recipes
Recipe costings
Presentation of each menu item and photography (charges to be paid by promoter)
Menu descriptors
Food bible highlighting main ingredients, allergens, USP of each item
Train staff on preparation and presentation
Train staff on kitchen processes, storage, hygiene
Train Service staff on menu presentation and descriptors and how to upsell
Handover to trained staff
BEVERAGE DESIGN
Curated by a well-known and highly experienced mixologist
Conceptualize and design exclusive cocktail and mocktail menu based on outlet concept besides regular classics
Also design the bar menu with regular drinks and suggest brands for liquor and wines to suit the concept
Assist with Staffing
Identify appropriate Glassware for the drinks
Identify and list bar tools required for the concept
Basic Training with Team
Advanced Training with Team
Product Knowledge Training for service staff
Trials and finalization
Recipes
Presentation for Photography (Photography charges to be paid by promoter)
Handholding during Launch
My Valuable Clients
HOSPITALITY CONSULTANT
Jaideep started his career in the manufacturing sector with a leading international company and then moved to the service sector in the materials function. Progressing upwards, he worked with well-known International hotel chains like Oberois, Hyatt, Taj, The Park, Radisson in India and abroad, gathering wide experience in the pre-opening and post opening phases, having been a part of the preopening teams of some prestigious properties like Hyatt Regency Kathmandu, Park Hyatt Goa Resort and Spa, Diani Reef Beach Resort and Spa (Mombasa, Kenya), Taj Vivanta (Hyderabad), Falaknama Palace (Taj, Hyderabad)
He finished his working career as a Vice President of Operations and Pre- Opening in April 2015. Thereafter he branched out on his own and is at the moment a freelance consultant, setting up restaurants, hotels and spas and correcting processes and systems in operations.
Setting up a hospitality business from scratch or turning around an operationally difficult outlet is his proven forte.
A recognized personality in the hospitality space, he has been featured numerous times in Hospitality Magazines and has been felicitated multiple times at Hospitality Events as Speaker and Moderator in forums showcasing hospitality. Jaideep is actively associated with HPMF, a world body for procurement professionals having over 6000 members in several countries - as an Advisory Board Member. He is also a Mentor and Advisory Board Member of Promising Indian Society. Jaideep operates with the philosophy that Smart Management of Resources and People is the key to Profitability.
His passions are travel, food and writing and he has written and E-Published several novels and short stories.
