How to run an efficient kitchen operation: Q&A with Chokri Ferchichi from Club Med

Posted by Liv Lemos / 20-Feb-2019

Interview Chokri Ferchichi from Club Med Cherating

Since launching in 2013 we have worked with hundreds of Food & Beverage professionals from all over the world helping them cut food waste in half while saving them time and resources. They have the incredibly important role of linking both the kitchen and front of the house, to make sure the industry’s safety standards are met, while customers get products that meet or exceed their expectations. We had the pleasure to interview Chokri Ferchichi, F&B Manager at Club Med Cherating Beach, to learn more about his journey, inspirations, and challenges.

  • What is the best part of your job?  

The best part of my job is to amaze our guests at Club Med Cherating. But also, I really enjoy the fact that I have the opportunity to contribute to the professional development of our young staff.

  • What is the most unusual food request you have ever received?            

One time I had a guest requesting a beef dish that had to be made with parts of the cow’s leg. It was such a specific and strange request. I never forgot that.

  • How do you ensure the dining experience remains relevant for your guests?    

I aim to always deliver consistent service and I encourage all our staff to pay attention to the details. It’s important to notice the guests’ preference so we can strive to offer a more personalized service.

Read the case study and learn how Club Med Bali saved over 68,000 meals in only  6 months.

  • Club Med is conscious of its role in shaping a sustainable future. Do you have any new initiatives in your kitchen?                                                                                                              

In addition to using Winnow to manage our food waste, we’re making sure that we digitise all our manual processes. By doing that, we can reduce our paper use and help the environment. Also, we’re always looking to purchase from more sustainable suppliers as much as possible.

  • What was the immediate impact when you first had the Winnow system installed?          

Chokri FerchichiAs soon as we started working with Winnow, our team started to become more aware of the importance of reducing food waste. This increased, even more, when we received the first reports with the money that we were loosing from wasting food. The greats thing about this project with Winnow is the fact that we can use the amount that we save to purchase higher quality food to guests.

  • What are some of the interesting feedback you have been receiving from chefs and the kitchen team?                                                           

The best feedback I receive from the team is that they truly feel proud of our achievements. So far, we’ve cut food in 60% and we’ve already saved over $16,000. This is quite incredible.

  • What initiatives have you implemented based on the data from the Winnow’s reports?

Based on the data from the Winnow reports we are now able to be much more accurate when we forecast our production volume. This is because we now know which dishes guests prefer.

  • What’s the biggest challenge for those wanting to implement new technology in their operations?        

When introducing new technologies, the hardest part is to convince the team to change their habits and start making use of this new piece of equipment. It’s incredible to see how much people are reluctant to change. But, with the right approach and training, it’s easy to prove to them that the change will make their lives easier.

  • How do you see the Malaysian hospitality industry changing in the next five years?

When I think of the incredible natural beauty of Malaysia, I can only predict that the country will increasingly become a popular tourist destination. With that, I hope that the nation’s hospitality industry will keep on evolving to accommodate all visitors in a responsible way.   

  • What’s your piece of advice to F&B managers looking to reduce food waste?

I believe that the best return on investment (ROI) comes from investing in the people who are working with you. So, for F&B Managers we are looking to reduce food waste, I would advise them to spend time educating and inspiring their team to help you cut food waste.  


Topics: Food Heroes

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