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1. Non-Competition: Restrictions on working with competing establishments (include when the chef will have access to sensitive business information)

2. Equipment and Facilities: Terms regarding use of client's kitchen facilities and equipment (include when services will be performed on-site)

3. Performance Metrics: Specific KPIs and evaluation criteria (include when the engagement is long-term or performance-based)

4. Staff Management: Authority and responsibilities regarding kitchen staff (include when the chef will be involved in staff training or supervision)

5. Travel Requirements: Terms for travel-related services and expenses (include when multiple locations are involved)

6. Media and Publicity: Terms regarding public relations and media appearances (include when the chef has public visibility)

7. Force Majeure: Provisions for unforeseen circumstances affecting service delivery (include when long-term commitment is involved)

1. Schedule A - Detailed Scope of Services: Comprehensive list of specific services, deliverables, and timelines

2. Schedule B - Fee Schedule: Detailed breakdown of fees, rates, and payment terms

3. Schedule C - Required Certifications: List of required food safety and professional certifications

4. Schedule D - Service Locations: List of venues or locations where services will be provided

5. Appendix 1 - Insurance Requirements: Specific insurance types and coverage amounts required

6. Appendix 2 - Health and Safety Protocols: Specific health and safety requirements for food preparation and handling