About
Cook Smart
Chef’s Touch — لمسة شيف — is an operating system for catering kitchens: recipes, buffets and hall setups in one place, so the team knows exactly what to prepare.
The idea
Built from the sheets chefs already use
Every catering kitchen runs on the same arithmetic: how much per person, multiplied by how many guests are coming. Done on paper it is slow, and it is easy to get wrong.
Mistakes cost money in both directions — running short on protein halfway through service, or throwing away half a tray of dessert at the end of the night.
Chef’s Touch takes the rates a chef already works to — per person for a buffet, per kilogram, piece or portion for a recipe — does the arithmetic instantly, and splits the answer into the sheets a service actually needs: how each recipe is made, what the kitchen cooks, and what the hall sets out.
The chef
Prepared and supervised by Chef Ayman Othman
Chef’s Touch is prepared, supervised and trained by Chef Ayman Othman. It is a clear operating system for event buffets, from the first minute of prep to the end of service: steady quality, controlled quantities, managed cost and less waste, with the kitchen and the hall working to one standard.
In an event buffet, every unplanned decision is waste, and every unchecked improvisation costs quality and money. Leaving prep, portioning or service to each staff member’s judgement turns hospitality into operational chaos. The answer is one point of control that sets the quantities, the serving tools, the prep timing and who is responsible for what.
Organised work does not restrict hospitality — it protects it.
The method
How the numbers are worked out
One rule, applied to every line: a rate times a count — per person × guests for a buffet, per unit × yield for a recipe. No hidden factors.
1
A rate per person
Every line carries its own rate — 350 g of raw protein, 150 g of cooked rice, 200 ml of juice, 2 napkins. A recipe line carries the amount for one kilogram, piece or portion.
2
Times your guest count
Kitchen lines are multiplied by the guests you are cooking for, hall lines by the guests the hall is set for — the same number unless you split them. A recipe is multiplied by how much you want to make.
3
The total weight
Every gram line on the kitchen sheet adds up to a total weight in kilograms, per guest and for the whole event. Pieces and millilitres are counted, not weighed.
The output
The right sheet, every time
Recipe
12 ready-made recipes and your own, each scaled to the yield you need — every ingredient’s total, the total weight, and the preparation steps, numbered.
Kitchen
212 lines covering soups, salads, dressings, cold and hot appetizers, pastries, raw protein, rice, side vegetables, cut fruit, desserts, juices, water, tea, coffee and bread — with prep notes attached.
Hall
13 lines covering food and dessert plates, spoons, forks, knives, juice, tea and coffee cups, napkins, and the length of buffet table the setup needs — counted for the hall’s guest number.
Every sheet prints in English and Arabic, and is saved with your work so you can reopen it before the next event.
See it on your own numbers
Pick a recipe or a buffet template, enter how much you need, and read the sheets.