CORPORATE CHEF
Chef Corporativo
WE OFFER YOU A BASIC CORPORATE COOKING SERVICE.
WE OFFER YOU A MEDIUM CORPORATE COOKING SERVICE.
WE OFFER YOU A CORPORATE SERVICE OF INTEGRAL CUISINE.
We can help you know as a company, how you are positioned at present and with the services you offer versus your direct competition at a gastronomic level.
We can help you to know the integral level of your buffet versus current trends and direct competition.
We can help you to know the veracity level of your restaurant concepts, with the reality of the international cuisines you are offering.
We perform corporate management for individual hotels, hotel chains, restaurant chains and gastronomic franchises.
We carry out audits and process analysis, comprehensive diagnostics with achievable solutions.
We plan and/or restructure kitchen brigades, seeking their productivity and efficiency.
We develop workspaces, menu designs, recipe costing with exclusive CHEF PLANNIG software and within the reach of any collaborator, SOP'S and we refresh standards.
We plan strategies for any circumstance, unforeseen events or long-term objectives.
Advice and search for profiles in recruitment.
Implementation of menus for new openings.
We design buffets and work spaces.
Management and composition of your buffet offer, in line with demand, production, presentation, safety and hygiene, visually adapted to new trends and economically within the parameters set in the budget.
HOW DO WE DO IT?
SYSTEMATISATION OF THE PROCESSES IN THE KITCHEN BY MEANS OF 8 KEY POINTS THAT WE DEVELOP WITH THE WORK TEAM
1.We identify and document all the processes and activities carried out in the kitchen, from the reception of the ingredients to the delivery of the dishes to the customer..
2.We clearly define the steps to be followed in each process, including the quantity of ingredients to be used in each area or service, cooking times, and food handling procedures.
3.We establish a checklist for each process to ensure that all steps are followed correctly and that quality and hygiene standards, among others, are met..
4.We train staff in each process and ensure that they understand and follow instructions correctly.
5.We implement technological tools, such as various management systems and recipe management software, to facilitate the organisation and monitoring of processes.
6.We conduct periodic evaluations to identify possible improvements in processes and adjust them as necessary..
7.We train staff in each process and ensure that they understand and follow instructions correctly.
8.We implemented technological tools, such as various management systems and recipe management software, to facilitate the organisation and monitoring of processes..
We conduct periodic evaluations to identify possible process improvements and adjust them as necessary.
Need help?
If you need help taking your project to the next level, we are here to provide you with the support you need.
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