Chef

Responsibilities:

• Plan, prepare, and serve high-quality continental and international meals.
• Develop and maintain a varied menu based on the preferences and requirements of the Managing Director and household.
• Prepare meals with excellent taste, presentation, consistency, and attention to detail.
• Maintain the highest standards of food hygiene, kitchen cleanliness, and food safety.
• Ensure proper handling, storage, preservation, and preparation of food items.
• Plan menus and prepare meals for daily dining and special occasions when required.
• Manage kitchen supplies, ingredients, and inventory.
• Monitor the quality and freshness of ingredients before preparation.
• Minimize food wastage and maintain appropriate portion control.
• Maintain kitchen equipment and ensure all appliances and utensils are properly cleaned and stored.
• Maintain a clean, organized, and hygienic kitchen environment at all times.
• Cater to dietary preferences, allergies, and special meal requirements where applicable.
• Maintain strict confidentiality and professionalism while working within the Managing Director’s private residence.

Requirements:

• A minimum of 4–7 years of professional culinary experience.
• Proven experience working as an Executive Chef, Private Chef, Sous Chef, or Senior Chef.
• Experience in a five-star hotel, top-class restaurant, luxury residence, or similarly high-standard environment.
• Professional culinary training or relevant culinary qualification is preferred.
• Strong knowledge of continental and international cuisine.