PERFORMANCE
• temporarily takes over the management of the kitchen in your company.
• Close cooperation with the management
• Implementation of corporate goals
• Support in the planning and execution of catering concepts
• Staff training, kitchen planning, creation of menus, creation of menus, roster design
• Instructions and, if necessary, instruction for the second row so that they can take over the kitchen if necessary.
• Joint development of solutions for all kinds of problems in the catering business
• Organization of work processes, personnel organization, personnel motivation, advertising, Haccp, cost planning, customer-oriented modernization
• & MORE…..