07/05/2026
Consultant Executive Chef
On Contract
15+ yrs of Experience in :Event Catering Business: Concept, Operations & Launch
Location : West Africa
Duration : 6 to 8 Month
Pref: Industries from
The Opportunity
We are building a premium event catering business in West-Africa - and we need an experienced consultant to help us get both the concept and the operations right before launch.
We are looking for a consultant who can think with us, challenge assumptions, and help shape a business that is modern, commercially sound, and operationally robust from day one.
The founder brings deep experience in food service operations in West Africa, including an international QSR franchises. What we need is a partner who understands the premium catering space - someone who has built or advised concepts that balance creative ambition with operational discipline, and who can translate a vision into a working kitchen, trained teams, and reliable ex*****on.
What We're Trying to Build
A catering business that serves:
• Corporate events (conferences, product launches, executive dining, staff functions)
• Weddings and private celebrations
• Funerals and memorial gatherings
• Luxury social events and curated dining experiences
• Venue-based and outdoor events
The business should feel premium but accessible, creative but executable, and distinctly positioned in a market where most catering is either hotel-based or informal.
Scope of Work
The consultant will work across two streams: concept development and operational setup. Both are equally important.
Brand & Positioning
• Define the brand identity, tone, and market positioning
• Identify which event segments to prioritise and why
• Articulate the unique selling proposition for the West Africa context
Food & Service Architecture
• Define the food philosophy and menu direction
• Recommend catering formats (buffet, plated, live stations, cocktail, bespoke)
• Advise on presentation standards and guest experience design
Commercial Model
• Pricing logic and service tiering across event types
• Package structures, event minimums, and upselling opportunities
• Cost-conscious menu engineering that protects margins
Capacity Planning
• Define production capacity requirements based on target event volume and size
• Model throughput scenarios: peak load, concurrent events, seasonal demand
• Recommend phased capacity build-out aligned with business growth
• Advise on when to expand vs. outsource production
Kitchen Design & Layout
• Design the central production kitchen layout for catering operations
• Define workflow zones: prep, hot production, cold production, plating, dispatch
• Specify cold storage, dry storage, and holding requirements
• Ensure layout supports food safety, hygiene standards, and efficient movement
• Plan for future scalability without major retrofit
Equipment Specification & Sourcing
• Develop a comprehensive equipment list for the production kitchen
• Specify equipment for transport, on-site service, and live cooking stations
• Recommend equipment specifications, brands, and suppliers (local and international)
• Advise on buy vs. lease decisions and phased procurement
• Include serviceware, chafing equipment, display pieces, and transport containers
Operational Workflows
• Define end-to-end workflows: order intake, menu planning, procurement, production, dispatch, on-site ex*****on, breakdown
• Establish quality control checkpoints and food safety protocols
• Design staffing models for kitchen, service, and event teams
• Recommend vendor and supplier management approach
Launch Roadmap
• Develop a phased implementation plan from concept to launch
• Define key milestones: facility readiness, equipment commissioning, team hiring, soft launch, full launch
• Identify critical dependencies, risks, and contingencies
• Support ex*****on through to launch
Expected Deliverables
• Concept document: brand identity, positioning, target market, and service architecture
• Menu direction and pricing framework
• Capacity model: production volumes, throughput scenarios, and growth phases
• Kitchen layout design: floor plan, workflow zones, and infrastructure requirements
• Equipment schedule: specifications, quantities, indicative costs, and recommended suppliers
• Operational playbook: workflows, staffing model, and quality control systems
• Launch roadmap with milestones and timeline
• Working sessions throughout the engagement - not just a final report
Who We're Looking For
Essential:
• Direct experience building or operating premium catering or event hospitality businesses
• Hands-on knowledge of catering kitchen design, equipment, and production operations
• Strong commercial instinct - understands how concepts translate to unit economics
• Experience with capacity planning and scaling food production
• Ability to work collaboratively with a founder through to launch, not just deliver a strategy
Highly Valued:
• Experience with design-led or lifestyle hospitality brands
• Exposure to emerging markets or contexts where supply chain and infrastructure are constraints
• Track record with corporate catering at scale
• Equipment sourcing experience across multiple markets
Engagement Structure
• Type: Project-based consultancy
• Duration: 6–8 months, through to launch
• Location: Remote, with periodic visits to West Africa at key milestones
• Potential for ongoing: Advisory relationship post-launch
Contact
+91-9444558407 WhatsApp / Email : [email protected]
