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1. Non-Compete: Restrictions on working with competitors, used when the chef will have access to sensitive business information or unique recipes

2. Equipment and Facilities: Detailed provisions about kitchen equipment and facilities when the consultant needs specific tools or workspace

3. Staff Training and Supervision: Include when the consultant will be responsible for training or supervising kitchen staff

4. Marketing and Publicity: Rules for using the chef's name or likeness in marketing materials, included for high-profile chefs

5. Force Majeure: Provisions for unforeseen circumstances, particularly relevant in post-COVID context

6. Health and Safety Protocols: Specific health and safety requirements, especially important during public health concerns

7. Substitution and Availability: Terms for providing substitute services or personnel, useful for longer-term engagements

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

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

3. Schedule C - Service Timeline: Project timeline, milestones, and delivery dates

4. Schedule D - Required Certifications: List of required food safety and professional certifications

5. Appendix 1 - Equipment and Resources: List of equipment, tools, and resources to be provided by each party

6. Appendix 2 - Health and Safety Standards: Specific health, safety, and sanitation requirements

7. Appendix 3 - Confidential Recipes and Techniques: Protected recipes and proprietary cooking techniques

8. Appendix 4 - Key Personnel: List of key personnel involved in the consulting engagement