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We are seeking an experienced and discreet Private Chef - Head Chef to lead all culinary operations at an exclusive VVIP private property
Menu planning & culinary delivery – Develop seasonal, nutritionally balanced and bespoke menus . Prepare exceptional breakfasts, lunches, dinners and private event menus with consistently high presentation and flavour standards.
Private events & entertaining – Plan, coordinate and execute intimate and large-scale private functions, bespoke tasting menus and off-site catering as required, ensuring every detail is anticipated and delivered to the highest standard.
Kitchen management – Oversee daily kitchen operations including food preparation, cooking, plating, cleaning schedules and equipment maintenance to ensure efficiency and continuity of service.
Food safety & compliance – Implement and monitor compliance with all food safety, hygiene and health regulations (including HACCP principles where applicable), maintain accurate records, and ensure a safe and hygienic kitchen environment at all times.
Procurement & stock control – Source the finest seasonal ingredients, conduct stock control, maintain accurate inventory records and order supplies in a cost-effective manner while meeting quality standards.
Nutrition & special diets – Cater for allergies, religious or medical dietary requirements and bespoke nutritional plans, working closely with nutritionists or medical staff when necessary.
Presentation & standards – Ensure all culinary output meets the highest standards of presentation, portion control and quality consistent with a luxury private property
Professional culinary qualification and substantial proven experience as a Head Chef, Private Chef or in high-end fine dining / luxury hospitality environments.
Strong knowledge of modern culinary techniques, international cuisines and dietary requirements (allergies, vegan, awareness where applicable).
Demonstrable experience planning and executing private events and bespoke menus.
Proven leadership skills with experience managing, training and motivating a small kitchen team.
Excellent knowledge of food safety, hygiene standards and HACCP processes; relevant certifications preferred.
Strong organisational skills, attention to detail and the ability to work independently with initiative.
