Development Chef Menu Consultant

Overview: We are launching Chixy, a new fast-casual, high-volume chicken concept operating from a physical property in the UK. We require an experienced QSR Development Chef / Food Consultant to design, test, and standardize our core menu items, recipes, and kitchen operational procedures prior to launch. Menu Style, Benchmarks & Core Focus: Our core lineup sits squarely in the modern QSR/fast-casual space, taking operational inspiration from major benchmarks like KFC, Popeyes, and Dixy Chicken. In addition to classic fried chicken, we are expanding our offering to capture dual-demand drivers:

• Classic Fried Chicken Range: Signature crispy bone-in chicken, wings, tenders, and premium Fried Chicken Fillet Burgers (featuring custom glazes, brioche buns, and house sauces).
• Shawarma / Rotisserie Trial: Experimentation and integration of a high-yield Chicken Shawarma offering (vertical spit/rotisserie prep paired with custom wraps, bowls, and garlic sauces) to run seamlessly alongside the fried line without slowing kitchen speed. Scope of Work: Recipe & Product Development:
• Fried Line: Develop proprietary recipes for buttermilk/marinade solutions, seasoned flour-and-spice coatings (achieving a distinct, long-lasting crunch), fried fillet burger build specs, and signature dipping sauces/glazes.
• Shawarma Line: Formulate signature marination/spice rubs for vertical chicken shawarma spits, carving protocols, holding procedures, and complementary garlic/chili sauce recipes.
• Frying & Holding Protocols: Perfect pressure/open frying and spit-carving workflows, oil temperatures, and holding times to ensure maximum crispiness, juice retention, and extended shelf life under heat lamps for takeaway and delivery. SOPs & Operational Manuals:
• Produce clear, step-by-step laminated Standard Operating Procedures (SOPs) for prep, marinating, breading, frying, shawarma carving, and sandwich/wrap assembly.
• Establish strict portion-control guidelines, ingredient yield calculations, and precise food-cost targeting (aiming for standard QSR Gross Profit margins). Equipment & Supplier Sourcing:
• Recommend commercial equipment layouts (e.g., pressure fryers vs. open fryers, plus vertical shawarma broilers/electric shavers).
• Connect us with established UK wholesale food distributors (e.g., Brakes, Bidfood, JJ Foodservice) for raw chicken cuts, specialized flours, pre-blended spices, shawarma cones, and packaging. Kitchen Testing & On-Site Staff Training:
• Conduct initial trial cooks and lead hands-on training for our founding Kitchen Manager and line cooks during pre-opening kitchen trials. Ideal Candidate Profile: Proven background in QSR menu development or kitchen operations, specifically with hands-on experience in high-volume fried chicken and shawarma/doner concepts (e.g., KFC, Popeyes, Wingstop, Dixy, German Doner Kebab, or high-volume independents). Must understand speed of service, dual-station kitchen flows, and strict UK Food Hygiene compliance.