Restaurant Kitchen Workflow & Staff Training
Budget: $250 – $750 USD
I’m looking for an experienced restaurant chef-consultant who can streamline my back-of-house operations and coach my team so we cut unnecessary costs without sacrificing quality.
What I need from you
• A clear audit of our current kitchen workflow—prep, cook, plating, pass, and clean-down.
• A practical action plan that reorganises stations, reallocates tasks, and minimises wasted motion or ingredients.
• A concise training programme for my cooks and runners that reinforces the new system, including job aids, check-lists, and short skills refreshers.
How we’ll work
I can share floor plans, current SOPs, and order numbers. You’ll analyse the material, schedule video walkthroughs with key staff, then deliver the written optimisation plan plus training materials. If you suggest minor layout tweaks or small-wares we should add, list them with estimated costs so we can decide quickly.
Success looks like
• Measurable labour or food-cost savings within the first month of implementation.
• Staff confidently executing the revised workflow with minimal supervision.
There’s no hard deadline, so we can focus on getting the details right. Let me know your relevant kitchen leadership or consultancy experience and how you approach cost-driven optimisation projects.
What I need from you
• A clear audit of our current kitchen workflow—prep, cook, plating, pass, and clean-down.
• A practical action plan that reorganises stations, reallocates tasks, and minimises wasted motion or ingredients.
• A concise training programme for my cooks and runners that reinforces the new system, including job aids, check-lists, and short skills refreshers.
How we’ll work
I can share floor plans, current SOPs, and order numbers. You’ll analyse the material, schedule video walkthroughs with key staff, then deliver the written optimisation plan plus training materials. If you suggest minor layout tweaks or small-wares we should add, list them with estimated costs so we can decide quickly.
Success looks like
• Measurable labour or food-cost savings within the first month of implementation.
• Staff confidently executing the revised workflow with minimal supervision.
There’s no hard deadline, so we can focus on getting the details right. Let me know your relevant kitchen leadership or consultancy experience and how you approach cost-driven optimisation projects.