Consultant Chef

Areas of focus in food operations include:
  • Creative menu concepts and planning
  • Recipe development
  • Standard Recipe cards and basic food photography
  • Skills training
  • Kitchen management – work flows “organisational skills” time management
  • Presentation tips and techniques
  • Inspiring and motivating staff
  • Special Event planning and management

Short or long term packages can be negotiated depending on the requirements of the operation.

Establishing a clear brief on the project aims & outcomes is essential. Estimation of time involved can be mutually agreed prior to work commencing.

Option 1 – Casual, as needs basis

(Contact us for more information on pricing and availability)

Option 2 – Quarterly 12 Month Contract

4 blocks of time commitment, perhaps coinciding with seasonal menu changes/launches and/or special events.

  • Creative menu concepts and planning
  • Meet with kitchen team, brainstorming, discussing produce/recipe concepts and menu planning.
  • Research produce & recipes. Assembling materials required.
  • Recipe trials, presentation techniques, photography, tasting, costing, evaluation.
  • 4 days per quarter at times to be mutually agreed. 16 days total

(Contact us for more information on pricing and availability)

Option 3 – Monthly 12 month Contract

Monthly blocks of time commitment as mutually agreed and objectives to be documented.

  • Contracts can be negotiated for example for 2 days or 7 days per month

If you would like further information about Andrew’s consulting services in this area, please contact Andrew by phone, fax or email.

» Travel time to be included in time scheduled
» Travel and accommodation costs to be provided
» Meals and laundry to be provided

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