Working together

How a job runs, start to finish.

One chef working alongside your team, from the first menu to the day I hand back the keys.

  • WhoOne chef, not a firm
  • WhereLondon, and abroad
  • FeeMonthly, tied to results
Your key, cut in five stages.

The order of service

Five stages, cut in order.

Each stage cuts one tooth of your key.

01Check on

Menu

We start with your room, your guests and the kitchen you have. Then I write the menu, set and seasonal, built for the volume you expect.

What you get

  • Set and seasonal menus
  • A weekly special, if you want one
  • Dishes that hold up at volume
Mise en place from above: small bowls of shallots, chives, eggs, salt and butter beside a brass balance with flour, a knife and a blank recipe card

02Mise en place

Recipes and costs

Every dish written down, weighed and priced, so each plate earns its place on the menu.

What you get

  • Recipe cards for every dish
  • A costed and priced menu
  • Suppliers and stock set up

03Briefing

Team

I help you hire, then train your chefs on every dish until service runs without me.

What you get

  • Help hiring chefs and juniors
  • Training on every dish
  • Food safety and allergen basics

04Service

Opening

For the first services I am on the pass with your team, calling the orders.

Behrang in chef’s whites and a red neckerchief on the line of a busy open kitchen
Behrang, on the line

What you get

  • Opening menus and launch canapés
  • On the pass for the first services
  • A debrief after each service

05Clear down

Handover

Before I go, ordering, stock and waste have a routine your head chef owns. Then I hand back the keys.

What you get

  • Ordering and stock routines
  • Waste checks
  • Notes for your head chef

How I am paid

A monthly fee, tied to results.

Every kitchen is different, so there is no price list here. We agree a monthly fee, plus a bonus linked to your sales, so I do well when you do.

Monthly fee
Agreed together
Bonus
From your sales
Price list
None
Total
Fair to both sides

Ready when you are.

Start an enquiry See what an opening costs