Chef Paul Rifkin has been working with RSL’s head chef, Dinesh Perera, to create an enhanced quality dining experience at the club.
Mr Rifkin is a nationally renowned chef, particularly at pubs and clubs across Australia, from Cairns to Broken Hill and beyond.
Hhas been in the industry since the 1970s, including notably as head chef at Campbelltown Catholic Club.
He has also had seven years consulting experience, including through the Paul Rifkin Head Chef Mentoring program.
Mr Rifkin said he now consults predominantly in regional and rural areas.
“I guide the head chef and kitchen team throughout the process,” he said.
“In regional areas, sometimes there’s not enough training and there also can be language barriers with different staff.
“For me, it is not about bringing the city to the country but rather how to develop more ideas with what is here, to increase the quality of the food product.
“I try to figure out the best way to go about cooking and service to help the quality and profitability, including preventing long delays and improving service times.
“Ultimately, the aim is to enhance the total catering offering at the club to be at a faster, higher and better standard, to give customers the best dining experience possible.”
“It is great to see that the Deni RSL are willing to invest in their kitchen team.”
The process started with initial audit reviews, and now Mr Rifkin will have regular on site visits and meetings with the kitchen team at the Deni RSL over a period of six months.
His approach to improvement includes looking at kitchen resources and consulting with suppliers.
From there he helps develop the menu, service processes and protocol.
Deni RSL CEO Peter Duncan said the plan is to improve further on what is already a popular dining option.
He said the club has been receiving several compliments about the food, and encourages people to come and try it out for themselves.
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