We have an amazing opportunity available for a chef to create drop-off meals up to 6 days a month for a private home located in Beverly Hills. Seeking a creative well-rounded, experienced chef to prepare high-end healthy meals for the principals. We prefer a chef who is well-versed in various cooking methods and cuisines, but who is also willing to learn and adapt to new styles.
The first principal enjoys a lo-cal, lo-fat, healthy diet. This would be a 3-course portioned for one– including Soup/Salad/Entrée with 2 veg sides. Think fresh spa-like cuisine!
FOOD/DIET PREFERENCES
- Relatively low fat/low calorie, low in carbs/healthy as possible
- Avoid butter and all fats that are solid at room temperature
- Not crazy about root veggies, i.e. carrots, beets, focus on green vegetables
- Nothing deep-fried or breaded. No added sugar.
-No carb pasta, no nut/cashew products, mushroom and other alternatives ok
**Please no dill, mint, or olives in the Main Entrees
-Loves sweet sauces with proteins, i.e. cranberry walnut sauce, or apricot sauce
* Soup: No cream soups, no potato soups, and no rice or pasta soups. Cold soups ok
* Salad: Must be leafy green salads. Salads with a wide variety of ingredients. Not a fan of bitter greens or radicchio.
* Entrée: Meat, poultry, or fish with two vegetables is typical. Grains ok sometimes. No potatoes, pasta, or rice, with one exception, could be tofu pasta available in bags in the refrigerator section of the markets. Suitable for Italian or Asian noodle dishes.
Proteins: Duck, chicken, turkey, Cornish hens, pork loin, rack of lamb, (no lamb chop). Very Limited red meats/on occasion (medium rare)
Fish: Whitefish, Branzino, Barramundi, Red Snapper, White Trout, Mahi, Shrimp, Scallops……. (No Salmon or Swordfish)
The second principal prefers Salsas and Dips for chips and dipping. Each salsa should be 4 cups/1 quarts. For the “vegan” Salsas and Dips, we will provide you with a preselected list to be made, and two will be your very own creation. Impress us! Someone well-versed in Salsas and Dips will do very well with the request.
FOOD/DIET PREFERENCES
10 Vegan Salsas and Dips
SALSAS:
- All Salsas/dips should be mild to medium heat.
- Most should be vegan and low-calorie, but Greek yogurt is ok.
- None should be too thick and should be loose so a chip can dip easily and not break or fall apart.
- None should be too chunky, and the chunk size when applicable should be a small chunk.
-All salsas and dips should be healthy, have lots of flavors, and should not be bland.
- *Please go light on acidity.
- *Please use good salt levels**
- *Please do not garnish salsas with toppings, mix everything through
- *No fruit, sugar, sweetener, agave, or honey in the salsas. Olives ok in salsas/dips.
- *Feel free to consider smoky flavor in some salsas - suggested but not required*
** SHOULD BE HEAVY ON FLAVOR & NOT BE BLAND **
Some Salsa & Dip ideas:
-Guacamole
-Black bean (Notes: Please blend black beans. No corn added)
-Roasted garlic hummus
-Chipotle
-Salsa verde
-Cantina
-Ancho
-Tex-Mex/southwest
-Mojo Rojo, Spinach artichoke, Chile de Arbol, Guajillo, tri-color quinoa, and kale, cowboy caviar, red pepper, poblano corn, babaganoush, green leafy vegetable dip, lentil dip, cooked Italian Tuscan spread)
A professional education from a culinary institute and years of experience and or eagerness to shine! Previous work in a private home is a plus! You should be skilled enough to include continental, Asian, and Latin influences in your cooking.
Delivery days are specific to Mondays & Wednesdays between 5-6 pm. It's imperative you are available on these days, Drop-Offs only. All groceries would be reimbursed in addition to your daily Chef's Rate.
Please send your resume to hello@staffingbysabri.com and daily rate for immediate consideration. We would like to see your education, experience, and creativity.
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