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Fiverr Pro
Português
$
USD
I will plan your restaurant opening, menu concept and large event kitchen
Head chef 25 yrs Lower food cost higher sales calmer kitchen
I fix kitchens that bleed money. I took over a struggling venue with food cost over 40% and brought it down significantly in a month, while lifting sales and turning team morale around. 25 years cooki...
Sobre este Serviço
Opening night and big functions are where kitchens get exposed. Get a head chef who has run both, without paying a full-time salary.
WHO THIS IS FOR
Owners opening a restaurant, cafe or pub, relaunching a menu, or planning large events and functions.
WHY ME
25 years in kitchens, 15+ as sous/head chef. Several openings, large events and functions, a central prep kitchen supplying 3 Melbourne venues, and a pub takeover where I wrote and launched a full menu solo within days. Fine dining, BBQ, steakhouse, pub, pizza and seafood.
WHAT WE BUILD
- Menu concept and dishes matched to your guests and kitchen
- Recipe specs and costing, profitable from day one
- Kitchen flow and station notes from your floor plan
- Prep/par systems, opening checklists, staffing and prep plans
- Event and function menus, batch prep and run sheets
Remote, in writing and shared docs. Opening dates don't move, so start early: message me your concept, location and date for scope or a custom offer.
Not included: fit-out design, permits, legal advice.
Tipo de Negócio:
Startups
•
PMEs
Setor:
Alimentos e bebidas
Meu portfólio
Perguntas frequentes
Do we need a video call?
No. I work in writing and shared documents, with Fiverr chat for questions. Calls can be added later if needed.
Can you design my kitchen layout?
I review your floor plan and give practical chef notes on stations, flow, storage and equipment. I don't provide architectural or engineering drawings.
Which cuisines?
Strongest in fine dining, American BBQ (smoking, butchery, brining), steakhouse, pub food, pizza and fresh seafood. Ask about others.
Can you plan a large event or function menu?
Yes. Send guest numbers, service style (plated, share, buffet, canape), venue kitchen and equipment. I'll build the menu, batch prep plan, ordering list and run sheet.
Can you cook or test the dishes?
I develop and spec the recipes remotely. Your team tests them, and I refine from your feedback and photos.
