External Executive Chef
External Executive Chef & Culinary Leadership
A recurring executive chef service in three differentiated levels.
Three levels of recurring executive chef leadership — advisory, management and culinary direction — each with defined on-site days, reporting and remote support. Daily operational execution remains the responsibility of the agreed on-site team.
Three levels of service
Executive Chef Advisory
From 7,500 RON / month
Professional advisory services without daily operational management.
Includes
- 2 on-site consulting days per month
- Monthly food cost review
- Inventory and purchasing recommendations
- Waste and loss analysis
- Recipe compliance assessment
- Portioning consistency assessment
- Operational improvement recommendations
- Monthly management meeting
- Written performance report
- Limited remote professional advisory support
Executive Chef Management
From 12,500 RON / month
The primary recurring consulting package.
Includes
- 4 on-site management days per month
- Weekly KPI monitoring
- Food cost optimization
- Purchasing and inventory analysis
- Waste reduction procedures
- Recipe and portion standardization
- Kitchen productivity analysis
- Operational procedure implementation
- Staff evaluation
- Team training
- Quality control
- Menu engineering recommendations
- Regular management meetings
- Monthly restaurant performance reporting
- Defined remote professional support
Executive Culinary Director
18,000–25,000 RON / month
For complex restaurant operations, premium hospitality businesses and selected multi-location projects.
Includes
- Up to 8 on-site working days per month
- Executive culinary strategy
- Advanced restaurant operational oversight
- Kitchen management leadership
- Menu profitability strategy
- Procurement and cost control framework
- Operational performance supervision
- Departmental management coordination
- Staff development
- Head Chef and Sous Chef leadership support
- Advanced kitchen standardization
- Culinary concept development
- Monthly executive reporting
- Strategic recommendations for ownership and management
Commercial conditions
- Initial kitchen restructuring or documentation development is quoted separately when required.
- Travel, accommodation and ingredient testing costs are excluded unless expressly agreed.
- Prices are proposed starting rates and remain subject to a detailed project quotation.
- Operational responsibilities and availability must be defined contractually.
- Daily operational execution remains the responsibility of the agreed on-site team.
Let us define the right level together.
Tell me about your operation and I will propose the level, the on-site days and the commercial conditions that fit.
Request a consulting enquiry