Head Chef Job Title: Head Chef Reporting To: Food & Beverage Manager Location :Insole Court, Llandaff, Cardiff Salary: Full-time £26,000 - £30,000 + Benefits Hours of work: Core hours 9am 5pm (some evening work) The ability to speak Welsh is desirable but not essential Head Chef Were looking for a creative, proactive and positive person with a passion for good food and for great visitor experience.
Our Head Chef will be tasked with growing the culinary reputation of The Potting Shed, helping to establish Insole Court as Cardiffs premier heritage, cultural and community destination.
Benefits for our Head Chef; Competitive salary Free car parking Free meals on duty Key skills for our Head Chef Being Creative and innovative keeping abreast of cooking trends and best practices Kitchens are fast paced environments, and our senior chef / head chef would need to be able to make tough decisions regarding food and service very quickly It is necessary that kitchens are both clean and organised.
This person will be familiar and consequently take responsibility for our HACCP, COSHH etc systems There are many responsibilities of a head chef / senior chef, which include: Overseeing Operations : Our senior chef will oversee the daily operations of the kitchen Innovation : To be financially viable, a senior chef must create new menu items that reflect innovation, keeping up with cooking trends and best practices Direction : All kitchen staff are under the direction of the senior chef Cultivating Business : Since responsible for culinary arts, the senior chef must consider the needs and desires of the customers Purchasing : The senior chef will be responsible for ordering ingredients and maintaining necessary inventory Ensure the site develops as an exceptional destination, by focusing on presentation and the impression given Ensure the security and safety of customers in collaboration with the site and site support teams Motivate staff on a daily basis, including expressing your daily expectations of their duties on shift along with staff development with regards to culinary output.
Intervene and train where skill gaps are recognised and where necessary report any staff issues outside of your training remit to management H elp at special events as required & A ttending staff meetings and submit reports as required.
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