Seasonal Chef | Scotland

Roles and Responsibilities

• Creativity in preparing biodynamic/organic meals with a focus on avoiding processed products wherever possible;
• Be able to quickly build relationships with local farmers, biodynamic/wholesale organic suppliers a plus;
• Enforces uncompromised sanitation and safety standards;
• Plans customized menus for principals, children and small parties;
• Coordinates cooking and serving times with Principals, children and other kitchen and household staff;
• Conducts scheduled and routine physical inventories for food and supplies;
• Coordinates with additional estate staff for supply pick-up and deliveries;
• Creates purchase orders for food and supplies with vendors and farmers;
• Maintains an efficient workflow between the staff with prepping, cooking, cleaning and deliveries;
• Ensures cleanliness of kitchen and all kitchen equipment;
• Must be able to listen carefully to the requirements and wishes of the Principals, and where requests might be complex, consider options before presenting carefully considered suggestions.

The son of the Estate Manager will act as Kitchen Porter / there is acknowledgement that the client may employ a sous-chef/cook, as this would take the strain off the chef, and allow 7 days kitchen cover.

Covid-19 Related: Unlike previous years, the family will not be entertaining, so cooking will be limited to The principals and their teenage daughters. There may be 1 or 2 small outside lunch parties hosted, which will conform to  social distancing regulation.

Staff will be asked to adhere to health regulation, will need to stay in the provided accommodation, and will be expected not to leave the estate for the period of the contract expect for work related visits to suppliers.

To ensure everyone’s safety, and noting that the client is elderly, staff may be asked to take Covid tests when starting, and may also be tested at intervals during the contract if anyone in the house exhibits symptoms.

Staff meals, vary between 4-7 per day.

Only lunch and dinner provided for staff (with a shift changeover mid-afternoon) and tends to be one course with fruit or biscuits/cookies for afters.  Nothing fancy.

Family “routine” is varied though it’s normally:

• 2 x young daughters Breakfast about 9am
• Baroness mid/late morning Breakfast
• Baron – brunch early afternoon
• Girls and Baroness Lunch together
• Afternoon Tea (Sugar less jam / Flourless Scones / Sugar free cakes etc)
• All family have dinner together (about 7pm) with plated meal/snacks for Baron put in family kitchen for Baron to have very late snack/meal

Therefore it’s pretty busy all day – hence it is acknowledged that it is a bit of a  challenge – although breakfast is primarily continental and house-keeping staff lay out most of it so its just bacon/eggs  cooked to order which the staff as a whole can help cover........

Accommodation

Self-contained accommodation provided