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$
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I will analyze your restaurant menu for gluten and build a gluten free menu
Jintae C
About this gig
One guest at the table cannot eat gluten, and that guest picks the restaurant.
I am a sushi chef on the line five days a week and I have opened three restaurants. I know where gluten hides in a kitchen: soy sauce, imitation crab, miso, malt vinegar, the shared fryer, the pasta water, the flour in the air.
WHAT YOU GET
- Every item sorted green, yellow or red. Green has no gluten containing ingredient, yellow needs one answer from your kitchen, red contains gluten
- The exact question to ask for each yellow item, like whether that roux has flour
- A printable insert for your menu and a cheat sheet so your servers stop guessing
- Wording that matches what your kitchen can actually deliver
Basic is the analysis. Standard adds the full menu and the printable insert. Premium adds the staff cheat sheet, the cross contamination check and standard menu wording.
HOW I WORD IT
Only items your kitchen can truly deliver get called gluten free. Everything else is labeled no gluten containing ingredients with a shared kitchen notice. That is how the large chains do it, and it keeps you out of trouble.
TO START
Send photos of your menu. Label photos of your sauces and bases help most.
Delivery style preference
Please inform the freelancer of any preferences or concerns regarding the use of AI tools in the completion and/or delivery of your order.
Get to know Jintae C
Jintae C
Sushi chef who has opened 3 restaurants
- FromUnited States
- Member sinceFeb 2025
Languages
English, Korean
I've been in restaurant kitchens since 2011 and opened my own in 2019. It grew to three locations. Then I built a second sushi restaurant and sold it eight months after opening.
I'm a sushi chef on the line five days a week and opening my next place this year. Permits, leases and inspections are things I'm handling this month, not memories.
My SOP passed a Detroit health department plan review. I write those same documents for other owners: food safety SOPs, business plans, menus.
English and Korean. Everything is delivered as a document you can hand to an inspector, a lender or your staff.
FAQ
Is this a gluten free certification?
No. I am not a lab and this is not a certification. You get an analysis of your menu, a verification checklist your chef signs off on, and menu wording that matches what your kitchen can actually do. The final call on what goes on your menu is yours.
How can you know what is in my sauces?
I cannot from the menu alone, and anyone who says they can is guessing. That is why every uncertain item comes back yellow with a specific question attached, and why I ask for photos of your ingredient labels. A label is better evidence than memory. Most chefs are surprised by at least one.
What is the difference between gluten free and no gluten containing ingredients?
Gluten free implies the finished dish is under 20 parts per million including cross contact. If you fry in shared oil or plate next to flour, you cannot promise that. No gluten containing ingredients is honest, useful to the guest, and does not expose you.
My kitchen has one fryer. Is this pointless?
No. It means fried items will not be listed as safe and everything else still is. A short honest list sells better than a long list a celiac guest does not trust.
Do you design the insert too?
Yes. Standard and Premium include a print ready insert that matches your menu, and Premium adds the staff cheat sheet. Basic is the analysis only.
