Chef Consultant for Restaurant Opening

About the role

The restaurant is preparing for its launch and seeks a Chef Consultant to lead the structuring, standardisation and implementation of kitchen operations. You will work closely with the owners and kitchen team to create an efficient, organised and profitable culinary operation.

Key responsibilities

• Design, review and standardise the menu and all preparations.
• Develop and document standard recipes, portion sizes, yields and preparation procedures.
• Establish quality, presentation and food safety standards.
• Create technical sheets and support cost determination for each dish.
• Design the kitchen layout, organisational structure and production processes.
• Define storage, conservation and food handling procedures.
• Select and validate equipment, utensils and supplies required for operation.
• Train the head chef, cooks and kitchen assistants.
• Accompany menu testing and make adjustments before opening.
• Support the creation of operating protocols and kitchen controls.
• Provide follow‑up and advisory support during the initial operating phase.
• Identify opportunities to improve production times, costs, quality and operational efficiency.

Required profile

• Professional training in Gastronomy, Culinary Arts or a related field.
• Proven experience as a Chef, Executive Chef, Gastronomic Consultant or similar role.
• Experience in menu development and standardisation.
• Knowledge of food costing, yields and inventory control.
• Experience training and leading kitchen teams.
• Understanding of good manufacturing practices and food safety.
• Ability to develop operational procedures and documentation.
• Result‑oriented, practical work style.
• Availability for onsite work during preparation and opening phases.

Required skills

• Menu design and development
• Recipe standardisation
• Cost analysis and control
• Inventory management
• Staff training and leadership
• Food safety and GMP compliance
• Operational documentation