Friday handover and baking, Saturday and Sunday full days.
Family of four who have separate menus.
Looking for a health-conscious but bold and adventurous chef for a foodie family who enjoys cooking healthy fusion foods with a mix of influences, including but not limited to:
Peruvian and Mexican.
Mediterranean influences include French, Italian, Spanish, Greek and Lebanese.
Asian including Northern and Southern India, regional Chinese cuisines, Japanese, Thai, Vietnamese and Malaysian.
The chef needs to be someone with a love of food and who enjoys researching new influences in their downtime. The clients are true connoisseurs and need healthy, mainly vegetable-based flavoursome day-to-day cooking with a wide variety of influences and an interesting palate.
The family tend to eat informally with lots of small plates to pick and choose from- Every meal must include 3x creative vegetable dishes with a mixture of hot and cold dishes and a protein and carbohydrate dish. Intelligent, thought-out rotation of food to prevent boredom so new flavours and ingredients are used on a rotational basis.
As well as meals for the parents and children the chef must bake fresh breads and other baked goods for snacking such as scones, biscuits, tarts, cakes, financiers, date balls and madeleines every other day on a two-day rotation.
A good understanding of nutrition and holistic wellness is a must along with the comfort of creating raw dishes. Excellent knowledge of world cuisine and an understanding of Asian flavours is important. The family-like light, crisp, fresh foods are created then and there and is not into stuffy, sauce-laden cooking styles.
An ability to travel and be flexible with schedules is important along with a team player who is able to get on with a large working household staffing team.
The chef is responsible for the cleaning of the kitchen, shopping and procurement and must be comfortable submitting monthly expenses on Excel.