chefpaulrifkin consulting

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

Consulting - Menus - Kitchen Design - Catering Analysis

SERVICES

3 Day Kitchen Audit
Menu Review and Rejig
Catering Audit and Report
On Site Monthly Mentoring
Head Chef Training
Practical Kitchen Designs
Conference presenter
"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..

Introduction Letter chefpaulrifkin.pdf

SPECIALITIES

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.

Implementation of Recomendations Proposa

Kitchen Audit chefpaulrifkin draft.pdf

CLIENTS

Singleton Diggers

Ingleburn RSL

Blue Fin Fishing Club

Carrington Care

Yarraville Club

Wests Illawarra

Club Menangle

Coolum Surf Club

Parkes RSL

Club Taree

Corowa RSL Club

Kingscliff Bowling Club

Burleigh Bears RL Club

My Experience

A proven success record with a Brand New Club Catering from Concept, Design, Kitchen Training to Opening.

Kitchen Audits, Catering Analysis, Implementing Improvement Programs, Chef-Efficient Kitchen Designs, Executive Chef Mentoring and Engaging Conference Training Presentations and Keynote Adresses

I bring over 40 years large venue kitchen experience, over 2 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 centre, 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.