Over 30 years as an Executive Chef CPR for your catering operation
Consulting - Menus - Kitchen Design - Catering Analysis
3 Day Kitchen Audit
On Site Monthly Mentoring
Head Chef Training
Practical Kitchen Designs
Brand Awareness Ambassador
"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.
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.
Mollymook Golf Club
Bermagui Country Club
Liverpool Catholic Club
Maryborough Services Club
Griffith Leagues Club
SPortarlington Golf Club
Broken Hill Musicians
Harbord Diggers Club
Red Energy Arena Bendigo
Blue Fin Fishing Club
Blacktown Workers Club
St George Leagues Club
Moama RSL Club
Cowra Bowling Club
Moonee Ponds Club
Wingham services Club
Doxa Group Melbourne
Leeton Soldiers Club
Coolum Surf Club
Corowa RSL Club
Kingscliff Bowling Club
Burleigh Bears RL Club
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.
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