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KITCHEN & SERVICE ASSISTANCE
FOR THE HOSPITALITY INDUSTRY
KITCHEN ASSISTANCE
TEMPORARY CHEF SERVICES
MENU PLANNING & COSTINGS
ETHOS & CONCEPT SUPPORT
HEALTH & SAFETY GUIDANCE
SERVICE & CUSTOMER FACING
OBSERVATIONS & ADVICE
ORDER OF SERVICE DEVELOPMENT
STAFF 'MICRO MANAGEMENT'
SELLING TECHNIQUES & INCENTIVES
CONCEPT DEVELOPMENT
CRITICAL PATH PLANNING
STRATEGY PLANNING
IDENTIFYING AUDIENCES
FOOD STYLING & PRESENTATION
INCENTIVISING STAFF
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