KITCHEN KOI Action Plan Executive Chef Igor Pescarolo 2020

MONTH ACTIVITY to be STARTING DEADLINE RESPONSIBLE Note

IMPLEMENTED
February New menu A La carte: February February/March Executive Chef + All menu will be
Chopstix, Pool, Room Executive Sous Chef + changed at the
service, Kids. FB same time, to be
able to present to
our guest menu
with the same price.
February Standard Recipe book February February/March Executive Chef + Important point to
for A La Carte all outlet Executive Sous Chef + create consistency
and training with staff FB and train all staff
kitchen and FB kitchen & FB
February New Menu for SPA March March/April Executive Chef +
restaurant Executive Sous Chef +
FB
February New Menu for Luxury February February/March Executive Chef +
Escape Executive Sous Chef +
FB
February breakfast buffet February March Executive chef We need buy some
improve decoration item for decor
March Update group menu February March Executive Chef Igor+
for Sales Dept. Ex Sous Chef + Sale
April Report on item sales, April April
worksheet menu
engineering analysis
October Christmas Menu October October Executive Chef +
Executive Sous Chef +
FB
October New Year Event Menu October October Executive Chef +
Executive Sous Chef +
FB
November Work on new menu November November Executive Chef +
for Xmas and NYE Executive Sous Chef
 KITCHEN KOI Action Plan Executive Chef Igor Pescarolo 2020

( Tasting, cost, layout,

standard, recipe and
presentation)
December Preparation for December Executive Chef +
decoration Xmas and Executive Sous Chef
NYE
December Preparation for Lunar December Executive Chef +
New Year ( Menu and Executive Sous Chef
events)