Pine View Boutique Hotel

Building the Operation Behind the Hotel

Saittas, Cyprus · May 2025–May 2026

A renovated hotel gives you a building to work with. Getting it ready to welcome guests involves hundreds of decisions about people, food, equipment and the way the place will run each day.

My work at Pine View covered the restaurant setup, kitchen recruitment, menu and recipe development, staff training and launch support. As the operation developed, I continued with menu adjustments, food-safety systems, costing and operational guidance.

The recipes needed quantities, portions and ingredient specifications. Purchasing needed to connect with what the kitchen was producing. Staff needed procedures they could understand and use. I worked on these details alongside the wider food offering, including brunch, group menus and special events.

The assignment concluded with the formal documentation handover on 21 May 2026. This included standardised recipes, costing files, menus, HACCP documentation, operating procedures, stock records and working checklists.

It was the practical work behind the guest experience: giving the kitchen and management a common reference for running the operation.