A private household is seeking an experienced temporary chef to prepare breakfast, lunch and dinner for the duration of a four-month engagement, from January 10 through May 7 2027. 

The role will focus on preparing fresh, high-protein, calorie-controlled meals that align with the client's temporary dietary requirements. The successful candidate will be comfortable with batch cooking and preparing six days' worth of meals in advance, ensuring that food is fresh, well-portioned, properly stored and ready to eat throughout the week.

Schedule: Two preparation days per week:

• Sundays: Prepare and portion meals for Monday, Tuesday and Wednesday.
• Wednesdays: Prepare and portion meals for Thursday, Friday and Saturday.

Meals required: Breakfast, lunch and dinner, six days per week.

Working arrangement: Food will be prepared off-site and delivered to the client's residence. The delivery arrangements can be agreed with the successful candidate, whether through a courier or another mutually convenient method.

Dietary requirements: High-protein, calorie-controlled meals, with all food gluten-free. Further dietary preferences and any additional food aversions will be discussed during the interview process.

Contract type: Independent contractor (1099).

• Plan and prepare breakfast, lunch and dinner for the client, covering six days per week through two weekly batch-cooking sessions.
• Create simple, nutritious, high-protein meals that align with the client's calorie requirements and dietary preferences.
• Prepare gluten-free meals and take appropriate precautions to prevent cross-contamination.
• Develop practical menus that balance nutritional goals, freshness, taste and variety without unnecessary complexity.
• Prepare breakfast options that can be repeated regularly, such as scrambled egg whites with turkey bacon or poached eggs with sautéed spinach.
• Prepare and portion meals for convenient storage, reheating and consumption throughout the week.
• Label and package meals appropriately, including any relevant storage instructions and reheating guidance.
• Source ingredients and manage grocery shopping efficiently, maintaining high standards of quality and value.
• Coordinate meal delivery, either personally or through an agreed courier service.
• Maintain a clean, organised and hygienic food preparation environment.
• Ensure food is cooled, stored, transported and packaged safely and appropriately.
• Communicate with the client to establish preferences, portion sizes, calorie targets and expectations around menu variety.
• Adapt menus and preparation methods in response to feedback throughout the engagement.

• Previous experience as a private chef, personal chef, household cook or in a comparable professional food preparation role.
• Demonstrable experience with healthy cooking, high-protein meals and calorie-conscious meal planning.
• Strong knowledge of gluten-free cooking and safe food handling practices.
• Experience with batch cooking, portion control and preparing meals for several days in advance.
• Ability to prepare clean, simple, well-balanced food using quality ingredients.
• Strong organisational skills, including efficient menu planning, shopping and preparation.
• Knowledge of appropriate food storage, packaging and reheating procedures.
• A flexible and collaborative approach, with the ability to tailor menus to the client's preferences.
• Relevant food safety training or certification, as applicable.

The ideal candidate will be organised, efficient and comfortable working independently, with a practical approach to meal preparation and an appreciation for simple, nutritious food.

The client prefers clean, straightforward meals rather than elaborate or overly complicated menus. Breakfast is generally consistent from day to day, while lunch and dinner can be planned according to the client's nutritional goals and preferences.

Candidates should be comfortable with the following:

• Preparing three meals per day for six days at a time, across two weekly preparation sessions.
• Working within agreed calorie and protein targets, which will be discussed before the engagement begins.
• Maintaining strict gluten-free preparation standards.
• Shopping for ingredients, managing food costs and arranging delivery.
• Balancing efficiency with food quality, freshness and appropriate variety.
• Receiving feedback and adjusting menus as the client's preferences become clearer.

The client is happy to discuss the role, agree on expectations and determine a practical working arrangement. There is flexibility around delivery logistics and menu planning for the right person.

• Contract duration: January 10 – May 7, 2027.
• Proposed rate: TBD, subject to agreement with the successful candidate.
• Schedule: Two preparation days per week, on Sundays and Wednesdays.
• Contract arrangement: Independent contractor (1099).
• Grocery costs: To be agreed separately from the chef's fee.
• Delivery arrangements: To be agreed with the client, including any courier or delivery costs.

Candidates should outline their relevant experience, availability for the full contract period and proposed approach to menu planning, batch preparation and delivery. Compensation and the scope of work can be discussed during the interview process to ensure the arrangement is realistic for both parties.