London Office +44 (0) 207-795-6255Bath Office +44 (0) 1225-484190
Chef/Cook
Responsible for running and maintaining the kitchen to produce high-quality fare. Our Chefs will be passionate about producing menus and fare to suit all tastes. They will purchase all food and all that is needed to run a professional kitchen. They will ensure fridges, larders and the pantry are fully stocked and arranged. The Chef will work with the Principal to create meals using fresh and in-season produce.
Cooks range from the Family Cook who will provide good nutritious family cooking, to Cooks who will cater for formal dinner parties up to 10 guests, provide Buffet lunches/dinners up to 40 without additional help as well as supervise caterers for functions for up to 200 guests.
Will plan weekly menus and food for all the family with the mother or master of the house.
Can also prepare meals for other members of staff.
Experience
Chefs will have at least 3 years’ experience working in a similar role.
Qualifications
All Chefs will have up-to-date Health & Safety and Food & Hygiene Certificates to demonstrate practice and knowledge. Many of our Chefs will have been trained in and have experience of working in 5 Star hotels or even in a Michelin Star restaurant. Some of our Chefs will also have formal training and qualifications from either Le Cordon Bleu, Leiths, have a qualification from City and Guilds, a BTEC/HND in Professional Cookery or a Foundation Degree in Culinary Arts.
Live-in salaries
Range from £590+ net per week typically for up to 10-12 hours per day, Monday to Friday
Live-out salaries
Range from £660-£950 net per week typically for up to a 10 hour day, Monday to Friday
Duties
Duties can include all or most of the following depending on your requirements:
Typical Duties:
Prepare simple and healthy lunches and suppers
Curate the family meal plan according to the client
Take note of any allergies or intolerances and cook accordingly
Create menus for entertaining
Oversee table settings and serving
Kitchen and waiting staff management (if applicable)
Hire waiting staff for formal occasions
Plating on formal occasions
Bake and replenish fresh bread and cakes
Create home made ice cream
Cook and bake for the children
Create Birthday/celebration cakes
Ensure clients never run out of their favorites or necessities
Leave the fridge organised for Chef’s days off
Keep an up-to-date kitchen inventory
Order provisions and keep to budget
Accounting and stocktaking for the kitchen
