HOMEPAGE IN PROGRESS
HOSPITALITY
CONSULTING
KITCHEN standard ducumentation
CRUISE LINES river and ocean going vessels
HOTELS all star categories world wide
NEXT GENERATION coaching
comoteXt
workshop
Skills
Leadership Communication Critical thinking Creative planning Risk management Cost management Focus on sustainable aspects
"Every time I face a seemingly insurmountable challenge, I remind myself of past obstacles I've overcome and think - If I've done it once, I can do it again."
Specialized
Director Culinary Development
Concept Analysis & Standard Optimization
• Food concept and culinary manual engineering • Menu budget calculation and pricing • Next generation coaching • Profitable improvements
Experience
Culinary Consultant Hotel chains • Cruise lines • Entertainment venue • Family hotels
Corporate Executive Chef Ocean cruise line • River cruise line
Executive Chef 5 Star cruise vessels • Best rated cruise vessels
OUR SUCCSESS STRUCTURES
Kitchen Organisation & Workflow Structure
Criterion
Are responsibilities and tasks clearly assigned?
Are there defined production schedules or recipe sheets?
Is mise en place preparation organised and on time?
How is workflow managed during peak service hours?
Are there bottlenecks or idle times?
Are walking routes logical and efficient?
Is communication between stations and the head chef effective?
Are tasks duplicated or poorly coordinated?
Goods Receiving, Storage & Preparation
Criterion
Are expiry dates (Best Before / Use By) properly recorded?
Is the storage area clean, dry, and well organised?
Are cold rooms separated by product type (meat, fish, vegetables, etc.)?
Are all products correctly labelled and dated?
Are inventory levels appropriate (no overstock or shortages)?
Is mise en place prepared in advance and stored properly?
Is the handover between storage and kitchen smooth and efficient?
Cooking & Production Processes
Criterion
Are standard recipes and portion sizes followed consistently?
Is the material flow logical (raw → cooked → plated)?
Are cooking appliances positioned for optimal workflow?
Are tools and equipment clean and in good working order?
Are there waiting times or workflow interruptions?
Is energy use efficient (equipment switched on only when needed)?
How is food holding or regeneration handled?
Is communication with the service pass clear and consistent?
Hygiene & Food Safety (HACCP)
Criterion
Do staff wear proper uniforms, hairnets, and gloves?
Are handwashing facilities used correctly and frequently?
Are cutting boards colour-coded and used correctly?
Are temperature logs kept for cold storage and hot holding?
Are refrigerators and work surfaces clean and sanitised?
Are cleaning schedules available and up to date?
Are open foods covered and stored safely?
Is waste separated and disposed of properly?
Are hygiene and safety trainings documented?
Health & Safety / Ergonomics
Criterion
Are non-slip shoes and non-slip flooring provided?
Is lighting sufficient at all workstations?
Are work surfaces ergonomically adjusted (height, reach, comfort)?
Are there tripping hazards, cables, or wet floors?
Are knives stored safely and used correctly?
Are fire extinguishers and first-aid kits accessible and known to staff?
Do staff know emergency and fire procedures?
Managing Director
in Progress • comotext Limited
Secretary
in Progress • comotext Limited
comotext Limited
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This website is operated by
comotext Limited via webside creator of Letshost
12 Example Street
Kilkenny D02 1234
Ireland
Contact Details:
Phone: +353 (89) 1 234 5678
Email: XXX@XXXXX.com
Business Type:
Hospitality Consultant: Limited Company
Company Registration Number:
(only if applicable, e.g. 123456 for a limited company)
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