Our client is seeking an experienced Consultant Chef on a consultancy basis for an initial period of 3 to 6 months. This role is central to establishing, elevating, and professionalizing the supermarket’s prepared foods, deli, and in-store food service offering. The consultant will be responsible for building the culinary proposition from a strategic and operational standpoint, defining menus, setting quality standards, establishing kitchen systems, and building the capability of the food preparation team.
Job Summary
This is a hands-on, results-oriented engagement suited to a seasoned culinary professional who can work at both a strategic and practical level, ideally someone with experience setting up or transforming food service operations within a retail, hospitality, or high-volume environment.
Job Description
Menu Development & Culinary Direction
- Develop and implement a comprehensive menu for in-store prepared foods, deli counters, take-away, hot food stations, and any catering or special event provisions.
- Ensure menu offerings are commercially viable, locally relevant, nutritionally balanced, and aligned with the company’s brand and customer base.
- Introduce seasonal menus, promotional specials, and product innovation to drive excitement and repeat purchase.
- Establish recipe cards, portion guidelines, and preparation standards for all menu items to ensure consistency across preparation staff.
Kitchen Setup & Operational Standards
- Assess existing kitchen and food preparation infrastructure and make recommendations for setup, layout, and equipment requirements.
- Establish standard operating procedures (SOPs) for food preparation, storage, handling, and
- Implement food safety, hygiene, and HACCP-compliant practices across all food handling
- Set up inventory and ordering systems to minimize wastage, control food costs, and ensure consistent supply of ingredients.
- Recommend and help source suppliers for fresh produce, proteins, dry goods, and specialty.
Team Development & Training
- Lead, mentor, and train kitchen and deli staff — building technical skill, food safety awareness, and service standards.
- Develop a training plan and resource materials to ensure the team can maintain standards independently after the contract concludes.
- Identify staffing gaps and make recommendations on team structure, roles, and future recruitment needs.
- Foster a professional kitchen culture built on quality, efficiency, cleanliness, and pride in.
Quality Assurance & Consistency.
- Conduct regular quality checks on food preparation, presentation, taste, and temperature
- Establish quality benchmarks and introduce simple monitoring systems that kitchen staff can maintain ongoing.
- Oversee plating, packaging, and presentation standards for all prepared food offerings to ensure a premium retail appearance.
Commercial & Cost Management
- Work within agreed food cost targets, developing menus and sourcing strategies that deliver margin without compromising quality.
- Provide guidance on pricing prepared food items based on cost of goods, labor, and market
- Track and report on food wastage, recommending corrective measures
- Advise on promotional opportunities where prepared food offerings can drive broader store traffic and basket value.
Handover & Knowledge Transfer
- Produce a comprehensive handover document at the close of the contract covering menus, SOPs, supplier contacts, team training status, and recommended next steps.
- Actively prepare the kitchen team and a designated Kitchen Lead / Sous Chef to independently manage operations post contract.
- Provide recommendations on ongoing consultancy support or permanent hire requirements for culinary leadership.
Job Requirements
- Formal culinary qualification (Diploma or Degree in Culinary Arts, Hotel Management, or equivalent).
- Minimum 7 years of professional kitchen experience, with at least 3 years in a Head Chef, Executive Chef, or senior culinary leadership role.
- Proven experience in a high-volume food service environment, retail food service, hotel, resort, catering, or similar.
- Strong knowledge of food safety standards, hygiene regulations, and HACCP
- Demonstrated ability to develop menus, cost recipes, and manage food budgets
- Experience training and managing kitchen teams, with a track record of building