Peter has worked for many years in partnership with 5-star hotel groups to create and operate successful premier dining venues within their establishments.
Either branded with his own name and intellectual property such as ‘Noosa Beach House Peter Kuruvita’ and ‘Flying Fish Fiji by Peter Kuruvita’ or conceptualising a venue such as ‘Steakhouse’, Westin Denarau Resort.
Peter understands how to work in line with hotel budgets and systems, whilst maintaining a unique public perception that stands out from the rest.
Menu design, staff placement & training, operational systems and working to financial targets are complimented by celebrity Peter Kuruvita events & media attention.
Hotel & Restaurant Openings
Peter has been the pre-opening food and beverage consultant for a large number of restaurant and hotel establishments.
Being involved from conception, he has assisted in kitchen design, site management & budget forecast, all the way through to team building, standards & procedures, menu design and publicity launches.
In Australia these establishments include Flying Fish Restaurant, Pumphouse Novotel Darling Harbour, Bistro Manly & Noosa Beach House Peter Kuruvita.
He has also managed pre-openings for logistically challenging island destinations such as Capella Island Lodge, Flying Fish Fiji, Tokoriki Island Resort & Aggie Grey’s Hotel, Samoa.
Troubleshooting & Maintenance
Peters extensive experience ensures he can walk into any kitchen and determine improvements needed for a more efficient system, both operationally and financially. He is experienced at managing team members in a non-confrontational manner and re-training where required.
He has brought multiple venues and ordering systems into line, as he implemented at Cape Weligama, Sri Lanka. Quarterly visits to re-train staff, evaluate service systems and tweak menus & recipes was a feature of his engagement with Flying Fish Fiji, Tokoriki Island resort and Aggie greys, Samoa for many years.
- Concept Development
- New Business Ventures
- Brand Identity
- Project Design, Implementation and Management
- International Marketing
- Space Planning
- Equipment Requirements
- Kitchen Design
- Menu Design
- Menu Profitability Analysis
- Ingredient Sourcing
- Quality Control
- Product Presentation
- Staffing requirements
- Training Programs
- Professional Skills Assessment