Hospitality sector coaching
- Improvement of the organisational efficiency of the establishment
- Calculation of the food cost, linking with different suppliers
- Menu development and assistance
- Creation of recipe cards
- Implementation of a HACCP approach
Establishment opening and follow-up
- Participation in the organisation of the new project
- Installation of new workstations and selection of appropriate equipment
- Implementation of processes and hygiene rules (AFSCA, HACCP)
- Help recruit and train staff
- Support opening and regular follow-up
Staff training
- Learning the basics, improving, and sharing experiences
- Identification of team strengths for better internal organisation
- Training in specific techniques for the preparation of certain dishes and inspirations
Freelance Manager
- Head position in an establishment for a fixed period (event, replacement, annual leave, etc.)
- Support during temporary projects and events
- Replacement of chef during annual holidays
Chef at home
- Organisation and preparation of a meal at home
- Culinary inspirations and personalisation of the menu to be defined together
- Friendly atmosphere is driven by the desire to share my discoveries. As well as the origin of the products and details of the recipe
- Variable price depending on the menu, the number of guests and services (from 80€ pp, 6pers min)
