Helping pubs, restaurants and private chefs optimise systems, elevate guest experience and design signature menus — focused on GP, consistency and scalability.
Practical solutions for real teams and busy operations.
Specs, HACCP, briefings, checklists and stock flows.
Recipe costing, menu engineering, ready‑to‑use spreadsheets.
STO, S4, MAPAL/Flow, Growyze + training.
Plug‑and‑play tools so you can fix ops this week — not next quarter.
A complete workbook to price every dish correctly and protect margin.
The must‑have playbook to run consistent services with new or lean teams.
Design, test and launch a seasonal menu without chaos on the pass.
Samples are placeholder links. I can replace them with your PDFs anytime.
Choose the level of support that fits your goals.
I help hospitality leaders turn kitchens into high-performing, profitable teams. My work blends menu engineering, operations systems and hands-on training so service feels calm and margins stay healthy.
✔️Multi-site leadership across London & the South East — José Pizarro Group, City Pub Group, Portobello Pub Co.
✔️Menu engineering & GP control that protects contribution and eliminates waste.
✔️SOPs & systems (S4 Labour, YesChef, Stock Take Online, Fourth, Food Alert, Comtrex, MAPAL/Flow, Growyze, ) implemented with staff training., Pleo
✔️Launches & events for small dinner private events, private chef for small and large events, museums and high-volume venues — without chaos on the pass.
✔️Personalised Chef Academy for small companies to upskill teams and scale sites — offered as a separate package.
“We build systems so creativity shines every service.”
The principles guiding every project at Chef Ops Studio.
Transparent in costings & communication.
High standards and consistent delivery.
Working side-by-side with teams.
Smarter systems for modern kitchens.
Respecting ingredients & reducing waste.
“Leandro transformed our GP and brought clarity to our prep and pass.”
— Operations Director, London
“The SOPs pack is gold. New staff onboard in days, not weeks.”
— Head Chef, Sussex
“Menu engineering + training gave us our best quarter yet.”
— Owner, Gastropub Group
Tell me about your project: goals, deadlines and budget.