Chef

The Wheatsheaf Hotel; Park Central; On-site; GBP 24,000 - 32,000; Full time

Job summary

The Wheatsheaf Hotel is seeking a dedicated chef to prepare, cook and present high-quality dishes in line with our menus and standards. You will work as part of a team in a busy kitchen, ensuring consistent flavour, portioning and presentation while maintaining a clean and safe environment.

The role requires experience in a commercial kitchen, knowledge of cooking methods and hygiene standards. You should stay calm under pressure, be reliable and punctual, and able to communicate well.

Qualifications

• Experience in a commercial kitchen.
• Ability to work calmly, quickly, and accurately under pressure.
• Flexible availability, including evenings, weekends, and holidays.

Responsibilities

• Prepare, cook and present high-quality dishes in line with menus, recipes and standards.
• Maintain a clean, safe, and efficient kitchen environment while delivering consistent flavour, portioning and presentation.
• Work as part of a team to meet service targets and customer expectations.
• Prepare ingredients, chop, measure, marinate and carry out advance prep for service.
• Follow hygiene, health & safety and food safety regulations (HACCP) and rotate stock.
• Assist with menu development and testing new dishes; report issues to the Chef in charge.

Skills

Commercial kitchen exp

Work under pressure

Team player

Communication skills

Willingness to learn

Education

Food safety / hygiene certificate

Job description

Prepare, cook, and present high-quality dishes in line with our menus, recipes, and standards. Maintain a clean, safe, and efficient kitchen environment while delivering consistent flavour, portioning, and presentation. Work as part of a team to meet service targets and customer expectations

Prepare ingredients: chop, measure, marinate, and carry out advance prep for service. Cook dishes to exact specifications controlling temperature, timing, and consistency. Plate and present food attractively, matching portion sizes and plating guidelines. Check freshness and quality of all ingredients; store food safely and rotate stock. Follow all hygiene, health & safety, and food safety regulations (including HACCP). Keep your station, equipment, and kitchen areas clean and organised at all times. Assist with menu development, testing new dishes, and suggesting improvements. Work flexibly across sections and support the team during busy periods. Report any equipment faults, supply shortages, or quality issues to the Chef in charge.

Experience in a commercial kitchen. Knowledge of cooking methods, ingredients, and hygiene standards. Ability to work calmly, quickly, and accurately under pressure. Reliable, punctual, and a strong team player. Good communication skills and willingness to learn. Food safety / hygiene certificate. Flexible availability, including evenings, weekends, and holidays.

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