Freelance 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 family normally employ a Kitchen Porter / and there is acknowledgement that the client may employ a sous-chef/cook to help provide 7 days kitchen cover.

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. 

Accommodation

Self-contained accommodation provided