Veteran Chef for Cost Control

I run a busy Indian restaurant and need a true industry veteran—someone with at least 20 years of hands-on kitchen management—to get my numbers back on track. Your brief is straightforward: • Analyse my current menu, purchasing, portioning and wastage on-site, then calculate an achievable food-cost percentage. • Draft and implement practical SOPs covering kitchen flow, stock handling, ordering cycles and daily/weekly counts. • Re-engineer our inventory system so I always know what’s on the shelf and what it really costs. I expect you to spend time in the restaurant, observe a full service, speak with my team, and leave us with clear spreadsheets, checklists and training notes we can use the moment you walk out the door. If you’ve already tightened margins for other restaurants and can travel to my location in the coming weeks, let’s talk dates and a fee structure that reflects your expertise.

Project ID: 40429858