Yasir Kamal

Providing from the design to ROI - Construction to interior design - R & D to Menu engineering - and from Training to Operational management and SOP development.

Cost controlling, Weekly Inventory, Staff Scheduling, Staff Training and grooming, Became a part of the opening team for second branch in Lahore, Increased the first day sale to 350,000 and made a record. Achieved the target of 450,000 of one day sale. Achieved a new Milestone of Rs. 631,456 in a working day sales of Fish Department, Introduce many recipes for free tasting for customers and archived the sales targets,

Cost controlling, Weekly Inventory, Staff Scheduling, Staff Training and grooming, Customer relationship, Increased the monthly sales from 750,000 to 1,020,000

Managing Staff duties. Staff Training. Customer Dealing. New menu Items Introductions. Customer Satisfaction

Regulating the Staff by managing their duty roosters and their shifts. Making every Meal served with accurate presentation and up to the standards. Controlling the food cost. Handle the Junior staff of Al a Carte Kitchen, Taught the Summer Cooking Class in the Premises, Got the Certificates of Employee of The Month and Best Performance at Work.

Regulating the Staff by managing their duty roosters and their shifts. Making every Meal served with accurate presentation and up to the standards. Controlling the food cost. Got the Certificates of Employee of The Year and Best Performance at Work

Food Production (Theory & Practical) Food Service (Theory & Practical) Bakery (Theory & Practical) Management Food Costing Catering Science Hotel Accounting

Economics, Sociology, Political Science