Chef Consultant
An engineer’s mind in your kitchen!
Whether for businesses or private clients, as a chef consultant, I will:
- solve issues;
- offer menu consultation*;
- improve menus;
- help kitchens become more efficient or cost-effective;
- analyse problems;
- develop programs, such as HACCP (Hazard Analysis Critical Control Point);
- provide a fresh set of eyes and new perspectives to help teams make improvements;
- define kitchen processes;
- conduct food waste and cost analysis;
- enhance kitchen operations.
* you can request the menu consultation service only. It includes:
- meals definition;
- recipes (with execution procedures);
- allergy table;
- list of ingredients;
- process flow;
- scenarios antecipation;
- list of tools and equipment.