Service 03

Kitchen management, training and food safety

Clearer systems, better-trained teams, controlled costs, reliable suppliers, and food safety built on HACCP. I've run this across single kitchens and multi-venue groups of 15+ chefs.

Priced per project The first meeting is free; a typical project runs four to eight weeks. Talk about your kitchen

Eugene Charalampous with members of his kitchen team at the pass

Who it’s for

Restaurant owners whose kitchen is busy but inconsistent
Hotels and caterers standardising several outlets
Head chefs who want an experienced second opinion
New kitchens setting up their systems from day one

The work

What’s included

Kitchen management & workflow optimisation: Building clear systems for prep, service, communication and daily operations. Reducing chaos, improving speed, and ensuring the kitchen runs smoothly even during high-pressure service.
Staff training & team development: Training chefs and kitchen teams to consistent standards: knife skills, cooking techniques, station management, plating, hygiene, communication and discipline. Creating teams that perform reliably.
HACCP implementation & food safety: Full HACCP setup and compliance: documentation, daily logs, corrective actions, temperature control, delivery checks, cleaning schedules and staff training. Making food safety simple and reliable.
Cost control & profit optimisation: Protecting margins through smart menu engineering, portion control, waste reduction, supplier negotiation and inventory systems. Ensuring every dish is profitable without compromising quality.
Supplier & inventory management: Setting up supplier relationships, ordering systems, stock rotation, par levels and cost-efficient purchasing routines. Clear structure that keeps the kitchen supplied and costs under control.

For existing kitchens

In practice

A kitchen is a system

Good food on a quiet Tuesday is not the test. The test is whether the same plate leaves the pass on a full Saturday night, at the right cost, prepared safely, by a team that knows exactly what to do. That comes from systems, training and leadership, not from a single talented cook.

I have worked in kitchens from the line to the top. I started as a line cook at the Hard Rock Cafe in Nicosia, where standardised recipes and processes are non-negotiable. Since then I have run several concepts at once across the Acropolis Group, with teams of 15+ chefs; built a kitchen operation from the ground up as Executive Chef Consultant at Taiga Larnaca; and, most recently, led a fine-dining and lounge kitchen on the Larnaca seafront as Executive Chef.

What the work aims to leave behind

Recipes, prep lists and routines that the whole team works from.
A team that has been trained on the dishes and the standards.
A clearer view of food cost, stock and supplier performance.
Food safety procedures that fit the way the kitchen really works.

Case study: Taiga Larnaca

As Executive Chef Consultant at Taiga Larnaca (2023–2024), I built the restaurant’s kitchen operation from the ground up:

the full menu, developed from scratch;
HACCP food safety, implemented;
the team, trained on the dishes and the standards;
supplier relations;
the kitchen’s planning and workflow.

Food cost fell by 12 percentage points. A typical consulting project runs four to eight weeks, and the first meeting is free.

Kitchen work often goes hand in hand with menu development: a simpler, better-costed menu is frequently the fastest way to a calmer kitchen.

Questions, answered

What does a kitchen management consultant do?: A kitchen management consultant reviews how a kitchen works (systems, team, costs, suppliers, food safety) and puts practical improvements in place, usually alongside the existing head chef and team.
Can you train our kitchen staff?: Yes. Training is delivered in your own kitchen and covers cooking skills, standard recipes, organisation and teamwork.
Do you help with HACCP?: Yes, from the point of view of a working chef. HACCP procedures are only useful if the team follows them on a busy service, so they are designed around how your kitchen actually runs.
Where in Cyprus do you work?: I am based in Larnaca and work with kitchens across Cyprus.

Also available

Shall we look at yours?

Describe the kitchen or the opening. The message comes straight to me.

Send an enquiry WhatsApp