In the current financial climate...

...with people spending less, it can be difficult for a business to maintain a good Gross Profit on food. With my eight years experience as a head chef, I can spot areas of improvement within the food G.P., supplier management, food wastage and kitchen practices including the diligence of the chefs.

As a consultant to your business I can also offer menu and recipe development which can be the key to a more successful and profitable operation.

I am also available as an experienced relief chef, either during times of recruitment, exceptionally busy periods where the good weather might have caught you off guard or simply if your head chef is due a holiday.