Responsibilities

• Menu planning: Create personalized meal plans based on client tastes, dietary needs, and preferences.
• Grocery shopping: Source and purchase fresh, high-quality ingredients from various suppliers.
• Meal preparation: Cook and plate meals according to the client’s schedule and preferences, which may include catering for events.
• Kitchen management: Manage all kitchen operations, including inventory, food storage, and ensuring all food safety and cleanliness protocols are followed.
• Cleaning: Clean and sanitize the kitchen, equipment, and workspace after preparing meals.
• Specialized diets: Adapt menus to accommodate specific dietary restrictions like allergies, gluten-free, vegan, or low-sodium requirements.
• Client communication: Maintain close communication with the client to understand their needs and expectations.

Requirements

• Interested candidates should possess a Bachelor Degree / FSLC / HND / NCE with 4 – 6 years experience.