Culinary consultancy for restaurants and hotels
Pro.Chefs consultancy works alongside your kitchen team to sharpen menus, standardise recipes, control food costs and set up kitchen systems that hold on a busy service. It is led by our Head Chef, who brings international and luxury hotel experience.
What we help with
From the pass to the numbers
Kitchen assessment
A walk-through of every station and process, with a written report on what to fix first.
Menu development
New dishes and menus built around your concept, your suppliers and your team’s skills.
Standard recipes
Every dish written up as a standard recipe card, so it tastes the same on every shift.
Food costing
Recipe costing, portion control and pricing, so each plate earns what it should.
Kitchen systems
Prep lists, stock rotation, hygiene routines and station set-ups your team can keep up.
Team training
Hands-on coaching for cooks and supervisors, in your kitchen, during real service.
Pre-opening support
Kitchen layout, equipment lists, the opening menu and the first weeks of service.
Chef sourcing
Help finding and vetting cooks and chefs who fit your kitchen and your menu.
Who it is for
Kitchens that want to cook to a standard
- Restaurants and cafés growing past their first year
- Hotels, lodges and venues refreshing a menu or an outlet
- New openings that want the kitchen right from day one
- Kitchens facing rising food costs or uneven quality
How it works
From first visit to handover
Every engagement follows the same five steps, and everything we build stays with your kitchen.
- 01A first conversation about your kitchen
- 02A walk-through of your kitchen
- 03A proposal with scope, timeline and fee
- 04Regular on-site visits with your team
- 05A handover of recipes, systems and a final report
Ways to work with us
Sized to what your kitchen needs
Kitchen assessment
One visit across your kitchen, followed by a written report with priorities and quick wins.
Quoted per kitchenOngoing support
Regular on-site visits, weekly or as agreed, for as long as your kitchen needs them, with recipe cards, costing and systems handed over as we go.
Quoted per engagementPre-opening
Support from kitchen layout and the opening menu through to the first weeks of service.
Quoted per projectQuestions
Before we start
How long does a consultancy engagement last?
As long as your kitchen needs. A kitchen assessment is a single visit with a written report. Ongoing support runs with regular on-site visits, weekly or as agreed, and you can pause or stop at the end of any month. Pre-opening support runs from planning to the first weeks of service.
How is consultancy priced?
Every engagement is quoted after a first conversation and a walk-through of your kitchen. The proposal sets out the scope, the number of visits, the timeline and the fee before you commit.
Do you work with new openings?
Yes. We help with kitchen layout, equipment lists, the opening menu, standard recipes and training the opening team.
Where do you work?
Pro.Chefs consultancy is based in Nairobi and works with kitchens throughout East Africa. Ask us about your location.
What do we keep at the end?
Everything we build together: standard recipe cards, costings, prep lists, kitchen routines and a final report.
Tell us about your kitchen.
Talk to us