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Catering Consultancy Samoa

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Adam Formica
Adam Formica

The consultant provided catering services for the Australian Survivor television series in Samoa, including: 1) Creating a 14 day menu and advising on suitable dishes given local conditions, staff skills, and budget. 2) Training kitchen staff on basic cooking techniques and setting up an efficient buffet service for crew meals. 3) Conducting intensive training for senior chefs to improve food quality and variety using new techniques.

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Catering Consultancy Australian Survivor Series1 Samoa Report & Outcomes Menu Planning: Created 14 day rolling Lunch & Dinner menu. Adjusted and customised to local conditions, staff quality, equipment quality and within budgetary guidelines. Assessment of equipment to inform best methods of cooking to produce desired results. Daily advice on each menu item and how suitable it might be for service. Meal Service: Assessed and advised on the Buffet set up and operation to better reflect Australia Survivor Crews' needs creating an easy, comfortable space for Crew to have their meals. Staff Training: Undertook extensive basic cookery training in each of the kitchen areas to allow for production of the new menus. From making salad dressing and cutting techniques to how to best behave at the buffet. Cooking teaching, new techniques, new skills, new efficiencies. Senior Staff Training: Intensive training with the senior chefs to give them new techniques and tools to produce food that they would be proud of and that the crew would enjoy. Kitchen and Management Operations: Set up an efficient communication system across the different areas of their kitchens. Letting everyone know each sections responsibilities & requirements. Produced of a goto folder including full lists of menus, options, recipes, table setups diagrams and techniques to carry their operation forward. Bread: Formulated and adjusted new bread recipe and cooking techniques. Introducing a wholemeal and wholegrain option and creating new handling protocols to help with crust retention in these humid conditions. Recipe Creation & Development: New Recipe creation, Recipe modification & detailed instructions for production. Developed new recipes using local ingredients. Developed many recipes that utilised already stocked products decreasing costs and minimising waste. Meat: Introduced new butchery techniques and meat cookery methods. Specifically spent time working with their chef and butcher to use new techniques in cutting and cooking to present local beef in the best possible way. As evidenced by a very successful BBQ night. Avoided the need to fly meat in at great expense.

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Catering Consultancy Samoa

  • 1. Catering Consultancy Australian Survivor Series1 Samoa Report & Outcomes Menu Planning: Created 14 day rolling Lunch & Dinner menu. Adjusted and customised to local conditions, staff quality, equipment quality and within budgetary guidelines. Assessment of equipment to inform best methods of cooking to produce desired results. Daily advice on each menu item and how suitable it might be for service. Meal Service: Assessed and advised on the Buffet set up and operation to better reflect Australia Survivor Crews' needs creating an easy, comfortable space for Crew to have their meals. Staff Training: Undertook extensive basic cookery training in each of the kitchen areas to allow for production of the new menus. From making salad dressing and cutting techniques to how to best behave at the buffet. Cooking teaching, new techniques, new skills, new efficiencies. Senior Staff Training: Intensive training with the senior chefs to give them new techniques and tools to produce food that they would be proud of and that the crew would enjoy. Kitchen and Management Operations: Set up an efficient communication system across the different areas of their kitchens. Letting everyone know each sections responsibilities & requirements. Produced of a goto folder including full lists of menus, options, recipes, table setups diagrams and techniques to carry their operation forward. Bread: Formulated and adjusted new bread recipe and cooking techniques. Introducing a wholemeal and wholegrain option and creating new handling protocols to help with crust retention in these humid conditions. Recipe Creation & Development: New Recipe creation, Recipe modification & detailed instructions for production. Developed new recipes using local ingredients. Developed many recipes that utilised already stocked products decreasing costs and minimising waste. Meat: Introduced new butchery techniques and meat cookery methods. Specifically spent time working with their chef and butcher to use new techniques in cutting and cooking to present local beef in the best possible way. As evidenced by a very successful BBQ night. Avoided the need to fly meat in at great expense.