chefpaulrifkin consulting

Anchor 2

Over 30 years as an Executive Chef CPR for your catering operation

Consulting - Menus - Kitchen Design - Catering Analysis

SERVICES

3 Day Kitchen Audit
On Site Monthly Mentoring
Head Chef Training
Catering Concepts
Practical Kitchen Designs
Brand Awareness Ambassador
Conference presenter
Specialty Projects
"Thank you for such a thorough report into our catering operations, it will be invaluable to the club’s future."

My extensive hands on knowledge gives me the edge to be able to identify areas that require attention and the skill to implement change effectively..

SPECIALITIES

3 Day Kitchen Audit:

To identify gaps and opportunities to improve systems, work flow, food safety, staff connectivity and menus.

Cost Control Catering Audit:

To get a clear picture of the financial health of your catering operation and the systems being used.

Implementation of changes:

To enable catering teams and chefs to perform at their peak through training and change, enabling implementation over a 3 -12 month period.

CLIENTS

Mollymook Golf Club

Camperdown Commons

Club Bega

Bermagui Country Club

Liverpool Catholic Club

Maryborough Services Club

Griffith Leagues Club

SPortarlington Golf Club

Shoalhaven Ex-Services

Broken Hill Musicians

Harbord Diggers Club

Red Energy Arena Bendigo

Southport RSL

Armidale Servies

Club Dubbo

Ingleburn RSL

Singleton Diggers

Blue Fin Fishing Club

Yarraville Club

Wests Illawarra

CLIENTS

Blacktown Workers Club

St George Leagues Club

Moama RSL Club

Cowra Bowling Club

Moonee Ponds Club

Wingham services Club

Kingsgove RSL

Doxa Group Melbourne

Kingaroy RSL

Miranda RSL

Leeton Soldiers Club

Wests Illawarra

Club Menangle

Coolum Surf Club

Jindabyne Bowling

Parkes RSL

Club Taree

Corowa RSL Club

Kingscliff Bowling Club

Burleigh Bears RL Club

My Experience

A proven success record consulting in over 60 clubs, fine tuning, implementing cost controls and mentoring teams.

A Regional Club Specialist, very relatable to all staff, who goes anywhere.

Implementing Improvement Programs, Chef-Efficient Kitchen Redesigns, Executive Chef Mentoring

I bring over 40 years large venue kitchen experience, over 5 years as a consultant, plus 30 years as an Executive Chef and Mentor

My experience includes 17 years at Campbelltown Catholic Club as Executive Chef, actively involved in the design, construction and menus of 8 new kitchens including a hotel, convention center, restaurants and events spaces.

A HACCP program was maintained over 10 years.

Business quadrupled to $12M in food sales, culminating in 3,000 dining seats and 13,000 meals a week with 150 catering staff across the group.