Over 30 years as an Executive Chef CPR for your catering operation
Consulting - Menus - Kitchen Design - Catering Analysis
3 Day Kitchen Audit
Menu Review and Rejig
Catering Audit and Report
On Site Monthly Mentoring
Head Chef Training
Practical Kitchen Designs
"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..
3 Day 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.
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