1. Culinary presentation

2. Contents 1.ECA corporate program 2.Executive Chef and Sous-Chefs training 3.Rank & file training 4.Buffet presentation 5.Bakery – bread transpiration 6.Pool & beach snack fridge display 7.Breakfast & lunch box offer 8.Ala cart manuals 9.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' preparation and 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, 3 rd commis and 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: 1Modern Kitchen Organization 2Basic food Hygiene: Safe Food Everyone’s Responsibility (started) 3Kitchen Equipment & Tools 4Knife Handling & Cutting Skills 5 Mise en Place 6 Basic Cooking Techniques 8kitchen & serving utensils 9 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 – buffet china guide line Buffet display – porcelain set up

11. 4 –Buffet presentation Cutlery guide line Buffet display – cutlery sample Complete guide line will be issued to the hotels for that

12. 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

13. 4 –Buffet presentation – different coffee break

14. 4 –Buffet presentation – marmalade corner Buffet display – marmalade corner Set up for big operation long spoon for dishing the marmalade to replace Bar spoon -as cutlery guide line Set up for Small operation Honey dripper for dishing honey – as cutlery guide line

15. 4 –Buffet presentation Buffet individual portion Cold section Appetizer & salad buffet

16. 4 –Buffet presentation Hot section

17. 4 –Buffet presentation Pastry section

18. 4 –Buffet presentation try section

19. 4 –Buffet presentation Pastry section Hot dessert

20. 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

21. 4 –Buffet presentation Buffet display - old bread can be crisp with some dips and pickles Can be light and costless appetizer

22. 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

23. 4 –Buffet presentation Carving station

24. 4 –Buffet presentation 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.

25. 4 –Buffet presentation – oriental corner Oriental corner

26. 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

27. 5- Bread In general we have a good bread product, as always the transportation is challenge The photo shows solution for

28. 5- Bread display As we transport by truck, small trollies with high capacity can be the ideal for that issue

29. 6–pool & beach fridge display

30. 6–pool & beach fridge displa

31. 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 7- Breakfast Box

32. Costing Breakfast Box Costing SItemUnitQt.PriceTotal Guests Supplies 1Lunch bageach10.99 2Plastic box for sandwicheach10.73 3 Plastic box for muffin (incl box for cherry tomatoes or similar fruits or vegetable in need of additional box) each20.290.58 4Paper napkin 22*22each10.03 2.33 F&B Items 1Bread whiteeach20.160.33 2Cold cuts portioneach75g1.80 3Cheese portioneach50g2.14 4 each1 5 Cucumber wrapped in plastic folia or Tomato cherry in additional muffin box or any seasonal vegetable at same cost each50g0.30 6Banana or mandarine or any seasonal fruits easy to eat at same costeach125g0.66 7Muffineach10.40 8Small bottle of mineral watereach10.67 6.29 TOTAL8.62

33. 7-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 Lunch Box

34. 7- Lunch Box Costing Lunch Box Lunch Box Costing SItemUnitQt.PriceTotal Guests Supplies 1Lunch bageach10.99 2Plastic box for sandwicheach10.73 3Plastic box for chocolate cake (see breakfast)each20.290.58 4Paper napkin 22*22each10.03 2.33 F&B Items 1Bread whiteeach20.160.33 2Chicken portioneach75g1.26 4Cheese portioneach50g2.14 3 each1 4Vegetable (see breakfast)each50g0.30 6Fruits (see breakfast)each125g0.66 7Chocolate cakeeach10.99 8Small bottle of mineral watereach10.67 6.34 TOTAL8.67

35. 8 –A la cart manual Asian restaurant s Index to Links p 1 1- Introduction p 2Introduction p 2 2- Food Offer p 3Food Offer p 3 3- Kitchen Special Equipment p 4Kitchen Special Equipment p 4 4- Tools & Utensils p 5-7Tools & Utensils p 5-7 5- Staff uniform p7-8Staff uniform p7-8 6- Menus & Recipes Link p9-12Menus & Recipes Link p9-12 7- Ingredients List p13Ingredients List p13 8- Service Procedure p14-16Service Procedure p14-16 9- Food Allergies p18Food Allergies 10-Outreach Programme p19Outreach Programme 11-Reservation p20Reservation 12-Reservation sheet p21Reservation sheet Sushi Bar View Manual Index Teppanyaki View

36. 8–A la cart manual Asian restaurant s Recipes sample 80gFlour 100 gShrimps 25 gFlour Tapioca 10 gCorn flour 20 gGinger chopped 10 gSesame oil 50 gCarrot Slices 15gEgg white 15Egg yolk 15gBlack mushroom 15gGreen beans puree 30gSoy sauce Method: 1.Add the boiled water in Flour the mixed well, put side let cold the press 20g per sheet. 2.Mix the chopped shrimps in salt, pepper, ginger, Tapioca flour, Corn flour, sesame oil 3.Wrap the shrimps in dough sheets as the photo 4.Steam the dumpling in 8 minutes to cooked then serve with ginger white vinegar soya sauce

37. 9 – Future plan 1.Complete a la cart manuals 2.Standardize snacks outlets 3.Standardize late breakfast offer 4.Re write buffet menus to show different cooking methods to beneficial from the chefs course and cover the varieties issue 5.Prepare coffee breaks standard

38. Thank you for your attention