Private Chef (Head Chef)

We are seeking an experienced and discreet Private Chef - Head Chef to lead all culinary operations at an exclusive VVIP private property

Key Responsibilities

• 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

Requirements

• 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.