Food cost, menus, prep
& HACCP — in one place.

I'm Ahmet — a head chef in Perth with fifteen years on the line, from fine-dining restaurants in Istanbul to hotels and resorts across the Gulf, including Marriott multi-property banquets during the 2022 World Cup in Qatar. For years I ran my kitchen the way most of us do: a mess of disconnected Excel files, recipes and food costs stranded offline on a single computer, formulas I rebuilt by hand every time a supplier price moved — and I was the only one who could make sense of any of it. So I built ProChefDesk for my own kitchen: one place where recipes, costs, menus, prep and HACCP live together and stay in sync on every device — plus kitchen cards I can print so the whole team works from the same page mid-service. No more spreadsheets fighting each other, no more being chained to one laptop. It's the tool I now use every single day on a real line — and I'm putting it in the hands of chefs who'd rather spend their time cooking than wrestling formulas.