Freelance Chef / Marylebone, London

£300 to £450 per day DOE

 

A chef is required to cook for our clients who enjoy a healthy diet. Using the highest quality ingredients to make wholesome and nutritious Mediterranean inspired dishes, seasoned to their liking, without complex sauces, which are simple yet elegantly presented.

When at work, the chef will focus on the preparation and service of one main meal, that might include a soup, a main course and side dishes. The chef will also need to prepare something for the client’s nanny and may need to prepare simple dishes that can be left in the fridge, for the clients to eat on the days the chef is not working. The chef may also be asked to prepare ‘lunch boxes’ which can be taken to the client’s office.

As a point of reference, the clients’ favourite restaurants include: Milos, La Petite Maison, Jamavar, Jean George at the Connaught, CUT at 45 Park Lane, Joel Robuchon, Novikov London.

  • Client: Family 2 adults & 1 child (babe in arms)
  • Location: Marylebone
  • Days per week: 2 - 4 days per week, it would be beneficial if the chef had some availability to work weekends
  • Contract: 3-month, Short-Term Contract / with a view to going permanent depending on the candidate
  • Start Date: ASAP

JOB REFERENCE

#10525

SALARY

£300 to £450 per day DOE

CURRENCY

GBP

LOCATION

Marylebone / LONDON

POSITION

Daily Chef

ACCOMMODATION OFFERED

No

LOOKING FOR COUPLE

No

TYPE OF HOUSEHOLD

Professional / Philanthropist, City Based

EXPERIENCE

5+ years

LANGUAGE

English

DRIVING LICENCE

No

PREFER NON SMOKER

Yes

VALID DBS

No

Roles and Responsibilities

A Few General Observations

Absolute NOs and Dislikes

  • Strictly NO Pork
  • Strong Dislikes: Organs, Kidneys, nothing too adventurous, 
  • Dislikes: Fennel, Celery, Olives (Olive Oil is fine)

 

Health

  • A low carb diet, ideally avoiding Gluten and Dairy for the gentleman, no allergies but sensitive and some intolerances to grains.

 

Sauces, Seasoning & Ingredients

  • Both clients prefer very simple seasoning, and minimal sauces and marinades – they like the quality of the ingredients to shine through….

 

To Summarise

Below are some ad-hoc comments and (hopefully) helpful information…….

  1. Like almost everyone, because the clients succumb too easily to temptation, the chef must never offer bread, bread sticks, biscuits etc or desserts unless specially requested
  2. They wish to eat a low carb diet, and the gentleman avoids dairy and gluten
  3. They shy away from rich food, spices and spicy marinades, complex sauces, garlic, and too much onion
  4. Menus will always be agreed in advance, although the client is happy for an experimental dish to be incorporated into each meal
  5. They understand that chefs feel the need to be artistic, and want to prove their skill, but ask that candidates don’t stray from the agreed menus. So, if the clients ask for a Cream of Tomato soup, they will be disappointed if they are served a hearty, chucky, Minestrone type soup with an extravagant garnish!

Eligibility

Applicants must:

  • Be registered self-employed, and
  • Live an easy commute to Marylebone in London,
  • have the right to live/work in the UK,
  • Offer prior experience working as a private chef in the home of a high-net-worth family/ies,
  • Aim for the highest standards of hygiene and food safety at all times,
  • Have a proven eye for detail, and really care about their presentation, and the presentation of the food they cook.
  • Be prepared to apply for a DBS (organised and paid for by GBD)

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