Background

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 Master Supermarket’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

• 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 Master Supermarket’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.
• 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.
• 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.
• 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.
• 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.
• 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.

• Menu Development
• Culinary Direction
• Kitchen Setup
• Operational Standards
• Food Safety
• Hygiene
• HACCP
• Inventory Management
• Supplier Sourcing
• Team Development
• Training
• Quality Assurance
• Cost Management
• Recipe Costing
• Food Budget Management
• Handover & Knowledge Transfer

• 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