- Product development, from concept to shelf
- Private dinners, exclusive dinners tailored with and for you
- Business and concept development
- Implementing kitchen processes to improve performance, reduce wastage and increase profitability
- Creating new menus to fit in with the venue and customer demographic
- Staff training and development – from apprentice to Head Chef
- Sourcing new suppliers
- Creating and maintaining a profitable kitchen, including staff and food expenses
- Overall front of house and kitchen advice