Home Chef at Janta Kenya

Key Responsibilities

• Prepare fresh, healthy, balanced, and enjoyable daily meals for the client.
• Develop weekly meal plans based on the client’s dietary needs, preferences, and health requirements.
• Adapt meals and recipes to meet specific nutritional or dietary requirements.
• Prepare occasional meals for household members and visitors.
• Introduce variety into meals through different cuisines, ingredients, flavours, and cooking styles.
• Research and experiment with new recipes and healthier versions of different dishes.
• Ensure meals are well presented, flavourful, and nutritionally balanced.
• Prepare grocery lists and support the purchase or ordering of required ingredients.
• Select fresh, high-quality ingredients suitable for the client’s dietary needs.
• Monitor kitchen food stocks and ensure essential ingredients are available.
• Properly store, label, and manage food to minimise waste.
• Maintain high standards of kitchen cleanliness, hygiene, and food safety.
• Prepare meals in advance where required and ensure appropriate storage.
• Work with nutrition or medical recommendations provided by the client where applicable.
• Maintain confidentiality and professionalism while working within the private household.

Qualifications

• Certificate, Diploma, or Degree in Culinary Arts, Food Production, Hospitality, Nutrition, Dietetics, or a related field.
• At least 2 years’ practical experience preparing meals professionally, preferably within a private household, hotel, restaurant, wellness, or hospitality environment.
• Strong ability to prepare healthy and balanced meals.
• Knowledge of nutrition, specialised diets, or therapeutic meal preparation will be an added advantage.
• Valid food handler’s certificate is preferred.
• Ability to prepare a variety of both local and international dishes.

Ideal Candidate

The successful candidate should:

• Be food curious, creative, and genuinely interested in food.
• Enjoy experimenting with new ingredients, cuisines, recipes, and cooking techniques.
• Have a good understanding of healthy cooking methods.
• Be able to prepare varied meals rather than relying on a limited range of dishes.
• Be organised and able to plan meals and groceries effectively.
• Have strong food hygiene and kitchen organisation skills.
• Be discreet, trustworthy, dependable, and professional.
• Be receptive to feedback and willing to adjust meals according to the client’s preferences and health requirements.