Coaching, Consulting, Private exclusive Dinner, Cooking classes, Teamevents

Optimization of operational KPIsImproving the operational hygiene conceptImproving SOPs Preparation for expansion

Detecting trends in international food and hospitality businesses, Identifying of internal development needs, Consult marketing operations in food related campaigns, Optimize and set up operations, Further development of controlling mechanisms, Consult product development,

Development of Guidelines/ HACCP-Concepts, Consult international kitchen operations, Accompany CAPEX in different outlets, Development of meals, Train Head Chefs and Management, Develop SOP ́s

Implementation of the Leonardo Photo Content Management Tool for all Matterhorn hotelsGroup and edit in different channels and social media, Collaboration in the editing of marketing texts and marketing content on OTA channels,Independent organization, implementation and control of marketing measures in the field ofsales promotion,Development of improvement measures for the Alpine Gourmet "Prato Borni" in all areas,Preparation of content for the voucher tool e-Guma

Realignment and positioning of the Alpine Gourmet "Prato Borni"Creation of new dishes and food presentationReworking the service setting (decorations, the bread service, etc.)Preparation of dishes and menus in the Alpine GourmetMain kitchen supportWorking according to LQA and ISO standards

Manufacture of all desserts, desserts, cakes, tarts, wedding cakes, pralines, brioche, bread,Giveaways as well as ice cream and sorbets, Production of the desserts for the half-board and the à la carte restaurants "Lusi" and "Prato Borni*, Production of dessert buffets for up to 200 people,Assistance with apprenticeship training and management of employees,Working according to LQA and ISO standards

Creation of all pastry products and dessertsCreation of all chocolates and petit foursGuidance for employees, trainees and internsParticipate in external workshops

Providing the daily mise en place for the à la carte businessProduction and serving of the desserts of the highest qualityQuality control of the dessertsCoordination and assistance in setting up and dismantling the dessert buffetsProduction of showpieces PurchasingInstruction and training of trainees Compliance with hygiene regulations and cleanliness in accordance with the HACCPguidelines

Production of cakes, creams and desserts,Production of icecream, sorbet, mousse, creams and desserts for our à laCarte Restaurant with 120 seats and 160 terrace seats as well as forthe room service as well as for the lobby bar,Creation of buffets and production of menus for banquet and catering eventsevents such as gala events,Production of display pieces from chocolate and sugar for decoration

Production of classic Pâtisserie itemsProduction of bread, croissants, rollsSetting up the daily displayProduction of chocolates