S
Private Chef at Stratostaff
Stratostaff
October 5, 2026
Full-time
On-site
Key Responsibilities
Prepare and adhere to the budget of the residence, by ensuring that supplies and/or orders are in line with the budget and supervising food costs.
Make sure that kitchen safety measures are met and that sanitation practices are maintained.
Create new methods and recipes in preparation of meals.
Make sure that meal is prepared and served to clients in a timely manner. Align with the health and cultural preferences of the clients
Maintain good relationship with residents in the home and respectful relationship with other workers within the residence.
Requirements
A diploma/ degree in Culinary Arts & / or catering from registered institutions.
A minimum of 2 years hands on experience in a busy professional kitchen.
Good leadership and interpersonal skills, with the ability to work effectively in a team.
Good organizational and problem-solving skills.
Efficient budgeting skills and cost saving practices
Ability to multi-task and coordinate activities in pressing situations.
Good time management skills to complete much tasks and meet set targets.
Must be creative and proactive in attending to the various needs of customers. Ability to work late hours working private dinner parties.
Working Knowledge of French Cuisines and dietary information.
A respectable knowledge of food handling and environmental sanitation standards.
Prepare and adhere to the budget of the residence, by ensuring that supplies and/or orders are in line with the budget and supervising food costs.
Make sure that kitchen safety measures are met and that sanitation practices are maintained.
Create new methods and recipes in preparation of meals.
Make sure that meal is prepared and served to clients in a timely manner. Align with the health and cultural preferences of the clients
Maintain good relationship with residents in the home and respectful relationship with other workers within the residence.
Requirements
A diploma/ degree in Culinary Arts & / or catering from registered institutions.
A minimum of 2 years hands on experience in a busy professional kitchen.
Good leadership and interpersonal skills, with the ability to work effectively in a team.
Good organizational and problem-solving skills.
Efficient budgeting skills and cost saving practices
Ability to multi-task and coordinate activities in pressing situations.
Good time management skills to complete much tasks and meet set targets.
Must be creative and proactive in attending to the various needs of customers. Ability to work late hours working private dinner parties.
Working Knowledge of French Cuisines and dietary information.
A respectable knowledge of food handling and environmental sanitation standards.