What clients say

During his time at Langs Berg en Dal, Gilberto made an important contribution to further professionalising our kitchen organisation. His focus was on bringing more structure into the kitchen, making processes clearer and allowing staff to work together more efficiently. He also actively helped shorten waiting times, with the result that dishes could be served within an average of 15 to 20 minutes. He contributed positively on an organisational level too. He encouraged broader deployability of the kitchen team, took a critical look at cost price and procurement, and helped shape a realistic and workable kitchen concept. Quality always came first. Langs Berg en Dal serves an average of 100 to 300 guests a day. In a dynamic environment like this, Gilberto managed to keep an overview and run the kitchen in a structured way. We have come to know Gilberto as a committed, hard-working chef who is happy to think along about improvements and is not afraid to push through changes when they contribute to a more efficient organisation.

During his work at Venneper Lodge, Gilberto played an important role in further optimising the kitchen organisation. Venneper Lodge welcomes an average of 300 to 600 guests a day, which makes a well-organised kitchen essential for smooth operations. Gilberto brought structure into the kitchen and optimised various work processes. Adjustments to the way of working and to the kitchen screen created more overview and allowed staff to collaborate more efficiently. He also worked to make the team all-round deployable, which considerably increased flexibility within the kitchen. Under his guidance, waiting times were reduced to an average of 15 to 20 minutes. Staff planning was also reviewed critically, allowing weekend staffing to be reduced from roughly 11 to 6 people while the quality and continuity of service were maintained. Gilberto also focused on improving procurement, cost price and the operational feasibility of the kitchen concept. A critical look was taken at which dishes and concepts were genuinely workable within the available capacity, so that quality and efficiency continued to go hand in hand. Steps were taken in food safety and quality as well. This resulted in a fine score of 80/90 in the inspection by Bureau De Wit. Alongside the operational improvements, Gilberto worked towards a professional working environment. A culture was built around commitment, collaboration and responsibility. Staff who could not align with this professional way of working ultimately no longer formed part of the team. We have come to know Gilberto as a driven professional with an eye for structure, efficiency and quality. He knows how to bring teams along in change, thinks commercially and actively contributes to improving operational processes.

Last season, for the second year in a row, Alessio was part of the kitchen team at Restaurant Docks. The fact that we chose him again says a lot about how we experienced our earlier collaboration. This season, too, both parties found the collaboration very pleasant. Alessio is a creative chef with extensive knowledge of a wide range of dishes, both hot and cold. That broad expertise makes him versatile in the kitchen. He brings his own ideas and knows how to put them on the plate with skill. Characteristic of his way of working is that he works neatly. He also has a clear eye for zero waste: he handles products consciously and prevents unnecessary waste. In today's hospitality industry, that is an absolute must. As a colleague, too, Alessio is very pleasant to work with. He is a good communicator between the kitchen and front of house. That clear coordination between both sides contributes to a smooth service. We look back on our collaboration with Alessio with pleasure.