Our VIP client, with a large, high-profile residence in Jordan, requires a full-time Private Senior Specialty Chef specialising in European and Mediterranean food, with the ability to prepare a wide range of meals and dishes on time with a high level of quality and presentation.

Cooking European and Mediterranean cuisine for 6 family members and guests, you will ensure that all food meets the highest restaurant quality standards, and is served on time to the clients.  You will need to plan/update/review the menu daily with the team, and design the plating presentation for each dish including client tastings.  The Kitchen Manager will need assistance with the weekly labour schedules for commissary production and events as well as costing, production, and proper waste management.

Duties:

• Culinary Skills: Proficiency in various European cooking styles (French, Italian, Spanish, etc) and techniques (sous-vide, braising, etc).
• Menu Development: Experience creating seasonal menus that highlight local ingredients.
• Organisation & Time-Management: Ability to manage kitchen operations and staff efficiently.
• Pressure Management: Skill in handling large events and busy service periods without compromising quality.
• Passion for Cuisine: Strong enthusiasm for European culinary traditions and innovation.
• Enforce best practices for safety and sanitation in the kitchen as well as incorporating all feedback from family and Butlers to make improvements, or resolve issues at all times in the role. This includes reporting all kitchen repairs, and monitoring and maintaining a safe food environment at all times and keeping to the food safety guidelines.
• Responsible for the training and education of employees on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
• Ensure exceptional quality of all ingredients, preparation and plating of food.
• Maintain a professional appearance and behaviour at all times.

It is a MUST that you meet the following:

• Experience of high-end establishments (boutique hotels & Michelin restaurants).
• Minimum of 10 year experience at management level.
• Excellent communication skills, both written and verbal.
• Must be able to work around the strict dietary requirements of the family.
• Handle multiple tasks and work well in an environment with time constraints.
• Ability to hold others accountable for following DTMP standards and procedures.

Start Date: TBC
Working Days: 6 days a week
Working Hours: 8 hours a day (must be flexible)
Holiday/leave: 30 days per year
Salary: Please present salary expectation
Accommodation: TBC