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 training

  • Catering audit and report

  • 3-12 Month Implementation

  • Real Chef Kitchen Designs

  • Cost control analysis

  • Conference presenter

  • Senior Chef Education

  • Cooking demonstrations                                                                                                                                                                                                                                                                                                                                                                                                                                                         




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.






Blue Fin Fishing Club

Yarraville Club

Wests Illawarra

Club Menangle

Coolum Surf Club

Parkes RSL

Club Taree

Corowa RSL Club

Kingscliff Bowling Club

Burleigh Bears RL Club

Barrington Group

"Thank you for such a thorough report into our catering operations,  it will prove to be invaluable to the club’s future."


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