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Executive chef, chef or cook

Today: 115 children, 20 with allergies or diets, 25 meal alerts. Is it all in your head?

Numbers from the demo kitchen today. Allergy alerts before you cook, recipe cards with weights and steps, and the logs on the kitchen iPad.

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Demo: allergy and dietary alerts

What worries you

A swap gets missed in the rush.

A new child, a changed diet, a note on paper.

With KindyMenu: Each child’s allergy record and a swap suggestion. You check the swap; KindyMenu does not decide it for you.

Portions and amounts are guesswork.

Numbers change room by room, day by day.

With KindyMenu: 313 recipes with the weight per serve. Quantities scale to today’s children in each room.

Logs are written on a knee at the end of the shift.

Temperatures, Cook · Cool, cleaning.

With KindyMenu: On Today, one desk opens three jobs: Temperature, Cook · Cool and Cleaning. Tick and sign.

What you get

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Kitchen consulting

Help in your kitchen, from people who run kitchens

Too much depends on memory and paper? Every lunch a rush?

A kindy kitchen is one connected system. We look at four parts of it, so your team gets more time, less stress, and everything visible.

We work alongside your chef and manager, not over them. Your chef knows the kitchen best. We help remove what gets in the way.

People and numbers

  • How many children you feed: portions, staffing and prep time planned for your real numbers
  • Meal times: a timetable the kitchen can keep, so meals go out on time
  • Team and parent communication: who tells the kitchen what, and when

Food and allergies

  • Allergies and diets: a clear path for each child’s meal, from delivery to the plate. The cook still checks.
  • Recipes and methods: written cards with weights and steps any cook can follow
  • Cultures and food preferences: menus that suit your families

Space and equipment

  • Kitchen zones: raw, cooked and allergen-free food kept apart
  • Equipment: what you need for your menu, and what you don’t
  • Storage: enough cold and dry space for your deliveries

Suppliers and checks

  • Suppliers: fewer, reliable suppliers with clear delivery days
  • Kitchen walk-through with your team: what already works well, and what would make the day easier

How it works

  1. 1. Email us your situationTell us about your centre, your kitchen or your plans.
  2. 2. On-site visit (or online meeting if you are far away)We look at the kitchen, the menu, the records and how the day runs.
  3. 3. Written planYou get a short report and an action plan, agreed with your team.

Example only

Before
  • Allergy details on paper in several places
  • The lunch timetable lives in one person’s head
  • One bench shared for raw and cooked prep
After
  • One allergy record the cook checks each day
  • A prep timetable for the real numbers
  • Separate zones for raw, cooked and allergen-free

Write to us about your situation

We prefer an on-site visit. The real picture is only visible in person: how the kitchen is organised, the processes, the people in the kitchen and the rooms, and how the manager runs it. Outside Queensland, or if you are far away, we start with an online meeting.

Email hello@kindymenu.com

No email app? Copy the address: hello@kindymenu.com

See consulting services →

See all 6 consulting services
Kitchen walk-through with your team
A walk through the kitchen: what is working, what is missing, what to fix first. A visit, not a council rating.
Menu and recipe cards
A menu written for the children there. Each dish gets a card: weights, method and steps a cook can follow.
Layout and equipment
Where benches, sinks and the cooking line should sit. Which ovens, fridges and small equipment you need.
Kitchen system design
How children, numbers, allergies, recipes, storage, suppliers and people fit together, so the day runs on a plan.
Kitchen design & zoning
Zones for delivery, storage, prep, cooking, serving and washing up, so people and food move one way.
New kitchen start-up
Opening a new centre? From the first plan to the first lunch: menu, equipment, suppliers, routines and training.

Consulting services are provided by KindyMenu Pty Ltd, by Aleksey Zhurin or a qualified consultant working with us. Consulting is separate from the KindyMenu subscription and has its own terms: Consulting Terms.

Aleksey Zhurin

Founder of KindyMenu

30+ years as a head chef · Food Safety Supervisor

Aleksey Zhurin, Head Chef

I spent more than 30 years in restaurants and hotels, as a head chef and as a group executive chef. I know how a professional kitchen is run, and what matters when food is prepared: a clear process, a record someone else can read, and no step left to memory.

Read the full story

After my child was born, I changed careers and went to work in a childcare kitchen. The work there was still on paper, written on a knee. Thousands of sheets, and they get lost. Handwriting is hard to read. You cannot tell who wrote what.

I looked for a program made for childcare kitchens. I did not find one in Australia or New Zealand. So I built KindyMenu myself. It follows the way a head chef thinks. The menu, the allergy, the cost and the food-safety record sit in one place. A cook can read them on the day, and a parent can see the week.

Write to Aleksey

Write to Aleksey

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