Technologist Consultant / Head of Food Facilities Technological Project

LLC "Iberia Star Group" announces a vacancy for the position of Technologist Consultant / Head of Food Facilities Technological Project.

Project location: Kutaisi, Tsisferqanclebi N5a

LLC "Iberia Star Group" is looking for a highly qualified Technologist Consultant or a consulting company that will fully provide technological planning for a hotel complex and related food facilities, selection of necessary equipment and inventory, planning of placement, technical support of the procurement process, installation control, and launch of a complete production cycle.

The project includes:

• 3 different types of restaurants on the hotel territory;
• A fast-food facility in a shopping center;
• A separate central food block / semi-finished products factory;
• A unified system for the supply of products and semi-finished products between these facilities.
• Our goal is to create a single, efficient, technologically sound, and commercially justified food system that ensures the continuous and stable operation of the facilities.

1. Main goal of the position.

• The main task of the Technologist Consultant is to develop and practically implement for all food facilities of the project:
• Menu / product concept
• Production capacity
• Technological process
• Space zoning
• Equipment selection
• Engineering requirements
• Procurement
• Installation
• Test launch
• Personnel training
• Launch of the complete production cycle.

Basic qualification requirements for the candidate.

The candidate must have:

Mandatory:

• Higher education in Food Technology, Public Catering, Food Production, Engineering, or a related field;
• At least 5-7 years of professional experience;
• Experience working in the HoReCa sector;
• Experience in technological planning of restaurant / restaurants' kitchen;
• Experience in large-scale food production;
• Knowledge of professional kitchen technological equipment;
• Experience in organizing food production processes;
• Experience in selecting technological equipment;
• Experience working with equipment suppliers;
• Experience participating in the process of equipment placement and installation;
• Practical knowledge of determining engineering requirements;
• Knowledge of food safety and HACCP principles;
• Experience in preparing technological documentation.

Desirable:

• Experience with central kitchens.
• Experience in creating semi-finished products factories;
• Experience with hotel food facilities;
• Experience in planning multi-facility food systems;
• Experience working with international brands or large HoReCa projects;
• Knowledge of the market of foreign manufacturers and equipment suppliers;
• Knowledge of English or other foreign languages at a technical level.

Particularly important experience.

• The candidate must provide information on at least 3 completed projects in which they personally participated:
• In creating a restaurant(s) kitchen;
• In technological planning of a hotel's food facility;
• In creating a central kitchen;
• In planning a semi-finished products factory;
• In technological equipment of a fast-food facility;
• In selection and installation of professional kitchen equipment.

For each project, the candidate must indicate:

• Project name;
• Country/city;
• Type of facility;
• Area;
• Estimated production capacity;
• Their specific role;
• Work performed;
• Year of project completion;
• Client's contact information, if possible.

Project stages.

• The consultant's work must be carried out in stages.
• Stage I - Object study
• Consultant:
• Gets acquainted with the object;
• Studies existing areas;
• Studies building plans;
• Studies engineering capabilities;
• Studies spaces allocated for kitchens, enterprises, and warehouses;
• Identifies existing limitations and problems.

Result:

Technological audit report of the object.

Stage II - Technological concept.

A technological concept must be prepared for each object:

1. Restaurant №1

2. Restaurant №2

3. Restaurant №3

4. Fast-food facility

5. Semi-finished products factory / Central food block

For each, determine:

• Function;
• Types of products;
• Estimated menu;
• Production volume;
• Service format;
• Working hours;
• Peak load;
• Required personnel;
• Required technological zones.

Stage III - Complete technological scheme.

The consultant must develop a complete scheme of product movement:

Raw material receipt → Inspection → Storage → Primary processing → Preparation → Thermal processing → Cooling/freezing → Packaging → Storage → Distribution → Final preparation → Issuance/service.

Separately, it is necessary to determine:

• Personnel movement;
• Raw material movement;
• Finished product movement;
• Dirty dishes movement;
• Waste movement.

Stage IV - Selection of technological equipment

The consultant must prepare a complete Equipment List.

For each position, indicate:

• Equipment name;

• Manufacturer/brand preferred level;
• Model or technical specification;
• Quantity;
• Productivity;
• Dimensions;
• Electric power;
• Gas demand, if necessary;
• Water demand;
• Ventilation requirements;
• Purpose;
• Installation location;
• Estimated cost;
• Alternative option, if necessary.

Stage V - Equipment placement project.

The consultant must determine the exact location of each device.

The layout must take into account:

Technological sequence;

• Ensuring safe personnel movement;
• Product flow logic;
• Sanitary requirements;
• Technical maintenance possibilities;
• Loading/unloading processes;
• Cleaning and washing possibilities.

Stage VI - Engineering task.

The consultant must prepare engineering requirements:

- Electricity; - Gas; - Water; - Hot water; - Sewerage; - Ventilation; - Exhaust system; - Air compensation; - Cooling; - Refrigeration systems; - Drainage; - Technological communications. - If necessary, the technologist must work together with the project's architect, engineer and other specialists.