What Jobs are available for Chefs in Pontypridd?

• Assist the Head Chef in planning and executing innovative menus, incorporating seasonal and local produce.
• Oversee daily kitchen operations, ensuring smooth service during lunch and dinner periods.
• Supervise and mentor junior kitchen staff, fostering a positive and collaborative work environment.
• Manage inventory, stock rotation, and ordering of ingredients to minimize waste and control costs.
• Ensure all dishes are prepared to the highest quality, consistency, and presentation standards.
• Implement and enforce strict hygiene and food safety regulations (HACCP).
• Conduct regular training sessions for kitchen team members on new techniques and recipes.
• Manage kitchen equipment maintenance and ensure a safe working environment.
• Contribute to creative dish development and recipe costing.
• Deputise for the Head Chef in their absence.

• Proven experience as a Sous Chef or similar role in a high-end or fine-dining establishment.
• A strong understanding of classic and contemporary culinary techniques.
• Exceptional leadership and team management skills.
• In-depth knowledge of food safety and hygiene standards.
• Creative flair and passion for food.
• Excellent organizational and communication skills.
• Ability to work effectively under pressure in a fast-paced environment.
• Relevant culinary qualifications are highly desirable.
• This is a hybrid role, requiring presence in the kitchen during key service times, with potential for remote planning and administrative tasks on certain days.

Head Chef – Join Our Culinary Leadership Team

Location: Greenhill Manor - Merthyr Tydfyl - Wales

Competitive salary + Extensive benefits package !

33 days annual leave (Including bank holidays)

Minimal late nights past 7pm and only working every other weekend !

Are you passionate about creating exceptional dining experiences and leading a team to culinary excellence? We’re looking for a talented Head Chef to take charge of our kitchen operations and deliver high-quality, nutritious meals that delight our residents every day.

About the Role:

As Head Chef, you’ll oversee all aspects of food service and meal preparation within the home. You’ll lead a skilled catering team, to deliver beautifully presented, nutritious meals that reflect our commitment to excellence

Key Responsibilities:

• Lead, train, and support the catering team, including recruitment and induction.
• Manage rotas to ensure appropriate staffing levels at all times.
• Prepare meals from scratch using fresh ingredients, with a focus on quality and presentation.
• Oversee food stock levels, ordering, and budget control.
• Maintain high standards of food presentation, choice, and nutrition tailored to residents’ dietary needs.
• Ensure compliance with Health & Safety and hygiene regulations, including equipment safety checks.

About You:

• Experienced – Minimum 2 years in a leadership kitchen role, with budgeting and financial oversight.
• Qualified – NVQ Level 3 in Food Hygiene or equivalent.
• Ethical & Professional – You live our values and uphold our Charter.
• Outstanding – You’ll be part of a team that’s consistently rated highly by residents, families, and the community.

What we Offer:

• A values-driven workplace where people are our greatest asset.
• Industry-leading training and development with clear career progression.
• Excellent benefits including pension, life assurance, and optional healthcare.
• Access to Hallmark Rewards – our exclusive discounts and perks scheme.
• A genuine focus on work-life balance .

To apply for the opportunity, please send your CV to us today.

Head Chef – Join Our Culinary Leadership Team

Location: Regency Care Home - Cardiff - Wales

Competitive salary + Extensive benefits package !

33 days annual leave (Including bank holidays)

Minimal late nights past 7pm and only working every other weekend !

Are you passionate about creating exceptional dining experiences and leading a team to culinary excellence? We’re looking for a talented Head Chef to take charge of our kitchen operations and deliver high-quality, nutritious meals that delight our residents every day.

About the Role:

As Head Chef, you’ll oversee all aspects of food service and meal preparation within the home. You’ll lead a skilled catering team, to deliver beautifully presented, nutritious meals that reflect our commitment to excellence

Key Responsibilities:

• Lead, train, and support the catering team, including recruitment and induction.
• Manage rotas to ensure appropriate staffing levels at all times.
• Prepare meals from scratch using fresh ingredients, with a focus on quality and presentation.
• Oversee food stock levels, ordering, and budget control.
• Maintain high standards of food presentation, choice, and nutrition tailored to residents’ dietary needs.
• Ensure compliance with Health & Safety and hygiene regulations, including equipment safety checks.

About You:

• Experienced – Minimum 2 years in a leadership kitchen role, with budgeting and financial oversight.
• Qualified – NVQ Level 3 in Food Hygiene or equivalent.
• Ethical & Professional – You live our values and uphold our Charter.
• Outstanding – You’ll be part of a team that’s consistently rated highly by residents, families, and the community.

What we Offer:

• A values-driven workplace where people are our greatest asset.
• Industry-leading training and development with clear career progression.
• Excellent benefits including pension, life assurance, and optional healthcare.
• Access to Hallmark Rewards – our exclusive discounts and perks scheme.
• A genuine focus on work-life balance .

To apply for the opportunity, please send your CV to us today.

• Oversee all kitchen operations, ensuring smooth and efficient service.
• Develop innovative and seasonal menus, incorporating local produce and catering to diverse dietary needs.
• Manage, train, and mentor kitchen staff, fostering a collaborative and high-performing team environment.
• Maintain impeccable standards of food hygiene, safety, and cleanliness in line with HACCP regulations.
• Control food costs, manage inventory, and ensure efficient stock rotation.
• Source high-quality ingredients from reliable suppliers, negotiating prices where appropriate.
• Ensure consistent quality and presentation of all dishes.
• Collaborate with the front-of-house team to ensure seamless guest experiences.
• Manage kitchen budgets and achieve financial targets.
• Conduct regular team meetings and provide performance feedback.
• Stay abreast of current culinary trends and techniques.

• Proven experience as a Head Chef, Senior Sous Chef, or equivalent in a high-volume establishment.
• A strong passion for food and a creative flair for menu design.
• Excellent leadership and team management skills.
• In-depth knowledge of culinary techniques, food preparation, and presentation.
• Comprehensive understanding of food safety regulations and HACCP principles.
• Experience in menu costing and budget management.
• Strong organisational and time-management abilities.
• Ability to work effectively under pressure in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Relevant culinary qualifications or equivalent professional experience.

• Oversee all aspects of kitchen operations, ensuring efficiency and high standards.
• Develop innovative and seasonal menus, incorporating local Welsh produce where possible.
• Manage, train, and mentor kitchen staff, fostering a positive and productive work environment.
• Control food costs, manage inventory, and conduct regular stock takes.
• Ensure compliance with all food safety, hygiene, and health regulations.
• Source high-quality ingredients from approved suppliers.
• Collaborate with the front-of-house team to ensure seamless service delivery.
• Maintain the cleanliness and organization of the kitchen, including equipment.
• Schedule kitchen staff and manage rotas effectively.
• Monitor food quality and presentation for all dishes leaving the kitchen.
• Contribute to the overall success and reputation of the dining establishment.
• Develop and implement new recipes and cooking techniques.
• Manage supplier relationships and negotiate favourable terms.
• Handle kitchen budgets and financial reporting.
• Respond to any customer feedback or issues related to food quality or service.

• Proven experience as a Head Chef, Sous Chef, or equivalent senior kitchen role.
• Demonstrated culinary expertise with a strong understanding of various cooking styles and techniques.
• Exceptional leadership and team management skills.
• Proficiency in menu planning, costing, and inventory management.
• In-depth knowledge of food safety and hygiene standards (e.g., HACCP).
• Creative flair and a passion for delivering high-quality, innovative cuisine.
• Strong organizational and time-management abilities.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and in a fast-paced environment.
• Culinary qualifications or equivalent professional experience.
• Experience in fine dining or high-volume establishments is desirable.
• A passion for Welsh and seasonal ingredients.

• Oversee all aspects of kitchen operations, ensuring smooth and efficient service.
• Develop creative, seasonal, and appealing menus that align with the establishment's brand and target market.
• Source high-quality ingredients from reputable suppliers, managing inventory and controlling food costs.
• Lead, train, and motivate the kitchen team, fostering a positive and productive work environment.
• Ensure all dishes are prepared to the highest standards of taste, quality, and presentation.
• Implement and enforce strict food safety and hygiene standards (HACCP).
• Manage kitchen budgets, including food purchasing, labor costs, and equipment maintenance.
• Collaborate with management on menu planning, pricing strategies, and promotional activities.
• Conduct regular performance reviews for kitchen staff.
• Maintain stock levels and order supplies as needed, ensuring optimal stock rotation.

• Proven experience as a Head Chef, Sous Chef, or in a similar senior kitchen leadership role.
• Exceptional culinary skills with a passion for food innovation and quality.
• Strong knowledge of various cooking techniques, cuisines, and presentation styles.
• Demonstrated experience in menu development and costing.
• Excellent leadership, communication, and team management skills.
• Thorough understanding of food safety regulations and health & safety standards.
• Experience in inventory management and cost control.
• Ability to work under pressure in a fast-paced environment.
• A creative flair and a keen eye for detail.
• Relevant culinary qualifications or certifications are preferred.