Chef Nidhi Verma
Hospitality consulting & creative direction
For a new food business, an existing operation, a team or a gathering. The scope starts with what you need to make work.
Food businesses & operations
Through En Vie Ops Lab, I work with cafés, restaurants, QSRs, coffee shops, bakeries and pastry businesses. A brief may cover a new opening or an existing operation: diagnostic reviews, menu engineering, recipes, SOPs and video-SOPs, workflow, cost and waste controls, and the guest journey.
Team training
Practical FOH and BOH training built around agreed standards and the actual job. Food consistency, service, shift handovers, onboarding and supervisor development, including train-the-trainer. Delivered at your property, at House of En Vie in Jaipur where facilities suit the task, or through site work and remote follow-up.
Creative direction
For hospitality concepts, gatherings and brand experiences. Concept development, guest journeys, food and presentation direction, mood boards, collaborator briefs and agreed creative supervision. Execution requirements and partners are defined in the scope.
Workshops & shared experiences
Hands-on learning for individuals, teams and organisations. Food-based sessions, shared making and facilitated activities are shaped around the group and purpose, with specialist facilitators where needed.
How we begin
Tell me what you are building or changing, where things stand, who is involved and your timeline. We agree the useful starting point, deliverables, responsibilities and fee before the work begins.