Services
Menus that sell. Kitchens that hold.
Open to international Head Chef roles with visa sponsorship, and to consulting or menu-creation projects remotely and on-site.
- 02
Kitchen Setup
3-8 weeks · on-site
Opening a new kitchen, or fixing one that loses its grip every time the room fills up.
What you get
- Station layout and workflow mapped to the actual menu
- Prep lists and par levels that hold through peak service
- Equipment specification and sourcing guidance
- Supplier setup, ordering rhythm and stock control
- Opening and closing procedures documented
- 03
Staff Training
1-4 weeks · on-site
Bringing a brigade up to a standard, and the front of house up to speed on what the kitchen is sending out.
What you get
- Sous chefs and line cooks trained on technique, plating and station discipline
- Front-of-house trained on ingredients, allergens and flavour profiles
- Written station guides the team keeps after the engagement ends
- Service simulations run under timed pressure
- Performance standards set and handed to the head chef
- 04
Culinary Consulting
Project-based · remote & on-site
Whole-concept work: positioning, food identity, food safety and the systems that keep all three in place.
What you get
- Concept and food-identity development from positioning outward
- HACCP food safety system established and documented
- Hygiene and workflow standards implemented across the kitchen
- Food cost, waste and margin review with an action plan
- Ongoing remote advisory after handover
How it runs
The handover is the deliverable.
A project that only works while I’m in the building hasn’t worked. Everything gets documented and handed over.
- 01
Diagnose
A week inside the operation: service observed, numbers read, team interviewed. Most menu problems turn out to be workflow problems.
- 02
Develop
Dishes and formulas built and tested against real service conditions, not a quiet afternoon tasting. Everything costed before it's approved.
- 03
Document
Standardised recipes, prep lists, par levels and station guides written down, so the standard doesn't live in one person's head.
- 04
Hand over
The line and the floor trained together, then a period of remote support while the team runs it without me.
Start a project
Tell me what the kitchen needs.
Open to international Head Chef roles with visa sponsorship, and to consulting or menu-creation projects remotely and on-site.