Junior Private Chef Job
Junior Private Chef Job, Monday to Friday, Waterloo, UHNW Client This is a hands-on, sole-charge position requiring exceptional culinary expertise, a strong understanding of nutrition, impeccable organisational skills, and a calm, discreet manner. The successful candidate will be responsible for maintaining the highest standards of food quality, presentation, and kitchen hygiene within a private household environment. The role offers significant creative freedom and the opportunity to contribute meaningfully to the daily lifestyle of the UHNW Principals. Working Hours The role operates on two shift patterns, typically comprising two breakfast shifts and three dinner shifts per week. Shift allocation can be managed to align with the household schedule and operational requirements. Shift A – 10:00am to 6:30pm Prepare and serve lunch and dinner. Prepare breakfast the evening prior, ready for service the following morning. Shift B – 7:30am to 4:30pm Prepare and serve breakfast and lunch. Prepare dinner in advance, ensuring it is ready for the household to enjoy later that evening. Dietary Requirements & Meal Planning The UHNW Principals follow a health-conscious, high-protein dietary regime. A key responsibility of this role is tailoring meals to meet individual nutritional objectives. Principal One Meals are structured around specific macronutrient targets, including protein, carbohydrates, and fats. The Chef will liaise directly with the Principal’s nutritionist to understand current requirements and utilise available tools to create balanced, macro-compliant meal plans. Principal Two Generally follows the same nutritional programme, with additional protein incorporated into meals where required. Breakfast is not routinely consumed, although fresh egg-based dishes may occasionally be requested and should be prepared to order. Snacks The household enjoys nutritious snacks throughout the day, including items such as seeded breads, chocolate-covered dates, and yoghurt-based bowls. Snack preparation should align with the dietary objectives of each Principal. Wednesday Business Entertaining Each Wednesday, the Chef will prepare a buffet-style offering for a business and social gathering hosted by the UHNW Principals. This typically caters for 12–14 guests and consists of healthy, visually appealing dishes presented to an exceptional standard. Menus should be creative, fresh, and varied, incorporating elements such as: Noodle and grain salads High-quality protein dishes Seasonal vegetables and vibrant side dishes Occasional desserts or sweet offerings The Chef is encouraged to bring creativity, personality, and innovation to these events while maintaining the household’s emphasis on health and quality. Sourcing & Procurement The Chef will have sole responsibility for all food purchasing and inventory management. Quality, provenance, and sustainability are central to the household’s values. Requirements include: All produce must be organic where possible. Fish must be wild-caught. Meat must be grass-fed and sourced from reputable suppliers. The primary grocery shop will be conducted via Ocado. However, the Chef is encouraged to source specialist ingredients from premium independent suppliers, including fishmongers, butchers, artisan producers, and organic fruit and vegetable merchants. While there is no fixed food budget, approval should be sought from the UHNW Principals prior to purchasing particularly high-value items. Kitchen & Household Standards The kitchen is a central part of the home and must be maintained to an exceptional standard at all times. The Chef will take full ownership of the kitchen environment, ensuring it remains clean, organised, and fully stocked. Responsibilities include: Maintaining cleanliness and organisation throughout the working day. Ensuring the refrigerator is managed to a high standard, with all items appropriately stored, labelled, and within date. Monitoring dishwasher usage and assisting with loading and unloading as required. Ensuring waste and recycling are managed effectively throughout the day. Working collaboratively with the Housekeeper to maintain seamless household operations. A team-oriented approach and strong communication skills are essential. Professional Conduct & Discretion As the UHNW Principals both live and work within the residence, the household operates in a calm, professional, and private environment. The successful candidate must demonstrate discretion, emotional intelligence, and an understanding of the standards expected within a private household setting. Key expectations include: Exceptional organisational skills and attention to detail. Absolute professionalism and confidentiality at all times. Maintaining a low-profile presence and minimising noise when the Principals are working. Demonstrating a calm, adaptable, and intuitive approach, with the ability to read and respond appropriately to the atmosphere within the household. Travel The Chef may occasionally be invited to travel with the family, including visits to their country residence and other private destinations. These trips typically involve providing culinary support in a more relaxed setting and represent an enjoyable and rewarding aspect of the role. Pet Food Preparation The Chef will be responsible for batch preparation of the family dog’s meals. Meals consist of: Beef mince Sweet potato Spinach Prepared portions should be frozen and managed efficiently to ensure a minimum of three defrosted portions are always available in the refrigerator. Responsibility for maintaining adequate stock levels rests with the Chef. Salary: £50,000 to £55,000 GPA Start: ASAP Days: Monday to Friday Job Number: 225368
-
Waterloo
-
Permanent
-
£50,000 to £55,000 GPA
