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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.