Gilberto
Structure, procurement, suppliers, cost price & coaching
With over 25 years of experience in hospitality, including at beach locations, I have built broad knowledge and practical expertise within professional kitchens. Throughout my career I have worked as an independent cook and head chef, always keeping quality, efficiency and results at the centre.
My strength lies in creating structure within the kitchen organisation. A well-organised kitchen is the foundation of a successful business. By optimising processes, implementing clear working methods and managing staff effectively, I bring calm, overview and higher productivity to the floor.
I also have extensive experience in analysing and improving procurement processes. By taking a critical look at suppliers, product choices and price agreements, I help hospitality businesses lower their purchasing costs without compromising on quality. I pay close attention to cost-price calculations, so owners gain more grip on their margins and returns.
As a head chef I led various kitchen teams for years, including teams of 25+ people. Directing, coaching and motivating staff is an important part of my work. Good collaboration between kitchen and service, clear communication and a positive working atmosphere are essential for a successful hospitality business.
Food safety is always high on the agenda. I work according to HACCP guidelines and ensure correct application of the FIFO principle (First In, First Out), keeping stock management clear and limiting waste.
Five years ago Alessio came to work with me. From day one there was a strong click and a shared passion for the hospitality trade. In the years that followed we collaborated successfully several times across different businesses. Through our shared vision, good communication and strong collaboration, not only did mutual trust grow, but also the idea of combining our knowledge and experience.
From that conviction we decided to join forces and found Horeca Keuken Adviseurs. With our combined hands-on experience, expertise and passion for hospitality, we support owners in optimising their kitchen organisation, business processes and returns.
Our experience ranges from menu development and recipes to kitchen layout, operational guidance, cost control, staff management and team development. Thanks to our practical approach and years of experience, we can quickly spot points for improvement and turn them directly into concrete results.
We deliver bespoke work only, always tailored to the needs of your business.
Our mission is clear: guiding hospitality owners towards a more efficient, more professional and more profitable kitchen organisation, without losing sight of quality and the guest experience.
