London Office +44 (0) 207-795-6255Bath Office +44 (0) 1225-484190

Request a call back

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