We are looking for a skilled and versatile Personal Chef to provide customized culinary services. The role involves planning menus, sourcing ingredients, preparing meals, and managing kitchen operations with flexibility to adapt to client needs. The ideal candidate will be creative, organized, and committed to delivering high‑quality dining experiences tailored to individual preferences and dietary requirements.

Core Scopes of a Personal Chef

• Menu Planning & Adaptability
  • Design weekly and monthly menus aligned with client preferences, dietary restrictions, and nutritional goals.
  • Adjust menus for last‑minute changes, special occasions, or unexpected dietary requests.
• Meal Preparation & Cooking
  • Prepare daily meals with attention to taste, presentation, and portion control.
  • Ensure food safety and hygiene standards are strictly followed.
• Costing & Budget Management
  • Prepare cost estimates for weekly and monthly meal plans.
  • Manage food budgets efficiently while maintaining quality.
  • Track expenses and provide transparent reporting to clients.
• Ingredient Procurement & Inventory
  • Source fresh, high‑quality ingredients from trusted suppliers.
  • Maintain kitchen inventory and minimize food waste.
  • Ensure timely procurement to meet planned menus and last‑minute changes.
• Kitchen Management
  • Maintain cleanliness, organization, and compliance with hygiene standards.
  • Ensure proper storage of ingredients and cooked meals.
• Client Interaction
  • Discuss preferences, allergies, and dietary requirements with clients.
  • Provide recommendations for healthy and balanced eating.
  • Offer flexibility for special requests and events.

Key Requirements

• Education & Certification
  • Culinary diploma or equivalent professional training.
  • Food safety and hygiene certification.
• Skills & Competencies
  • Strong culinary skills across multiple cuisines.
  • Knowledge of nutrition, costing, and dietary planning.
  • Creativity in menu design and presentation.
  • Excellent time management and organizational skills.
  • Good communication skills (English, French, Kreol).
• Experience
  • Minimum 5 years of professional cooking experience.
  • Prior experience as a personal chef or in fine dining is an advantage.
  • Proven ability to manage budgets, adapt menus, and cater to diverse dietary needs.