Over 30 years as an Executive Chef CPR for your catering operation
Consulting - Menus - Kitchen Design - Catering Analysis
Menu review and training
Catering audit and report
3-12 Month Implementation
Real Chef Kitchen Designs
Cost control analysis
Senior Chef Education
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..
Peak Trade Kitchen Audit:
To identify gaps and opportunities to improve systems, work flow, food safety, staff connectivity and menus.
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.
Cost Control Catering Audit:
To get a clear picture of the financial health of your catering operation and the systems being used.
Coolum Surf Club
Corowa RSL Club
Kingscliff Bowling Club
Burleigh Bears RL Club
Shoal Bay Country Club
"Thank you for such a thorough report into our catering operations, it will prove to be invaluable to the club’s future."