Responsibilities

• Meal Preparation: Prepare fresh breakfast and lunch daily, along with healthy snacks and heat-and-serve dinner options before the 4:00 PM departure, and conduct weekly meal preparation on Saturdays for the upcoming week, ensuring all meals are properly packaged, clearly labelled, and stored in the refrigerator for the CEO.


• Menu Planning: Develop weekly meal plans based on the CEO’s dietary preferences (e.g., low-carb, high-protein, or specific caloric needs).


• Sourcing & Shopping: Procure high-quality ingredients from local vendors and supermarkets.


• Manage the grocery budget and provide receipts.


• Kitchen Management: Maintain a spotless kitchen. Deep clean appliances (stove, fridge, air fryer) regularly.


• Stock Control: Monitor pantry inventory to ensure essential ingredients are always available.


• Special Events: Occasionally assist with small lunch meetings or guest hosting during regular working hours.


• Maintain strict confidentiality regarding all personal and professional matters of the household.


• Be flexible to work evenings, weekends, or holidays when necessary.

Requirements

• Minimum of 3–5 years of experience as a cook in a professional kitchen, restaurant, or private residence.


• Culinary Versatility: Proficiency in Guyanese cuisines (Curries, Cook-up, and Pepper pot) as well as international cuisines (Mediterranean, Grilled proteins, Salads).


• Dietary Knowledge: Ability to cook "clean" meals with minimal oil/salt if requested.


• Professionalism: High level of integrity, punctuality, and discretion regarding the CEO’s private life.


• Documentation: Must have a valid Food Handler’s Certificate and a clean Police Clearance.