CONCEPT CREATION

Underneath every successful business is a well thought out and executed concept that is clear, concise and unique. Having worked alongside others to create some of the most iconic restaurants I am fully equipped to help you build a concept from scratch or to enhance and follow a direction you might have in mind. 

The process includes an extensive research pack of inspirational concepts both local and abroad which help us to fine tune your concept with the result being something that has legs and will appeal to your chosen demographic. 

MENU ENHANCEMENT

A well designed menu should be one of the main calling cards of your business. All too often menus either don’t fit the concept, try to touch on every possible trendy cuisine, are over priced (or under priced!), or don’t effectively drive sales. 

My Menu Enhancement package will provide you with a menu that your kitchen team can consistently execute on a daily basis with the knowledge that the right suppliers are being utilised and the best prices attained. 

KITCHEN OPTIMISATION

Does your chef team have a natural leader who knows how to prioritise tasks and ensure the team are working as efficiently as possible?

A mis-managed team will robotically go through the motions of daily prep without taking the time to stop and think about what they are prepping, and if it is essential in that moment in time.

Only by working closely with the head chef will we be able to identify areas of concern and make the necessary adjustments to get them back on track.

KITCHEN DESIGN

Restaurant kitchens are notoriously small spaces and an experienced understanding of service flow systems is crucial in ensuring that the correct decisions are made before construction begins. 

The design of the kitchen will also be influenced by the menu direction and vice versa. Working together with your chosen kitchen contractor we will be able to create an efficient and well thought out space, taking into consideration the needs for storage, prep stations, a dishwashing area and a kitchen pass. 

FOOD COST

A well designed menu should be one of the main calling cards of your business. To put it simply, if your menu is not costed out correctly then you will never be profitable. 

It is essential to know exactly how much it costs to produce each dish so that you can price it accordingly. Most restaurants should be able to average a food cost of 25% of less depending on the cuisine, style of food and accessibility to the needed ingredients. 

Supplier relationships are crucial here and a knowledgeable head chef will constantly be cross checking suppliers pricing.

QUALITY CONTROL

The last line of defence: the kitchen pass. 

This is 100% not an understatement. Your head chef not only must be confident in running the service and handling the ever growing influx of orders, but also ensure that every plate leaving the kitchen is as it should be. 

Keeping the head chef and the rest of the team accountable is crucial in ensuring that consistency is maintained and this can almost always be achieved by weekly sessions where these essential practices can be impressed upon them. 

FOOD STYLING

For many customers before they have even stepped inside your restaurant they will have seen photos of your dishes and interior space. First impressions count and it is essential that your food photography it at a level that attracts customers. 

Most chefs have never learnt how to properly prepare and style food for photo shoots and every missed attention to detail will be magnified in the final shot.

Once confirmed the key signature dishes will be photographed and styled to ensure the highest quality photos are achieved. 

SUPPLIER INTRODUCTIONS

Working with the right suppliers and building genuine relationships with them is essential to the success of your business. 

The best suppliers will be as invested in your success as you are and will work closely with you to enhance your menu offerings. Daily and monthly specials can be formed around highlighted products suggested by suppliers and the prices negotiated depending on consumption levels. 

With my many years of experience in the city I will be able to set you up the most suitable candidates for your concept. 

TALENT ACQUISITION

We provide one-stop consultancy and support to our corporate clients to meet your hiring needs including searches and placements. 

We provide coaching and training to candidates before you get to interview them enhancing their chance of meeting your expectations.

PERSONAL CHEF SERVICE

Book a professional chef with masterchef certificate in bali.

No matter if it is a candlelight dinner, a business dinner or a family celebration, I am your personal chef!

Full-service Personal Chef creating delectable memories at your preferred venue.

CULINARY TRAINING

Our training courses are designed to provide your staff with the fundamentals of multinational culinary skills, food safety and hygiene principles, galley management and administration, whilst developing the skills and competencies of the ‘front of the house’ staff in the areas of customer service and bar operations.

Tailor-made professional culinary training for your needs.

For further information and enrolment please contact us.