Head Chef - Lead Creative Kitchen & Seasonal Menus

Accor; Cardiff; On-site; GBP 45,000 - 60,000; Full time

Benefits offered by this job

Annual KPI-based performance bonus

Discounted hotel stays

Free Bonus Breaks Voucher

Cycle to Work Scheme

Staff Uniforms Provided

Free Staff Car Park

Meal provided whilst on duty

Job summary

Accor in a city centre hotel seeks a Head Chef to lead the kitchen team, delivering high quality food and memorable dining experiences for guests in Cardiff. The role focuses on creative menu development, strong leadership, and maintaining Accor brand standards while incorporating local influences.

You will supervise daily kitchen operations, mentor chefs, ensure HACCP compliance, and collaborate with senior leadership to optimize guest satisfaction. Evening and weekend flexibility is required.

Qualifications

• Minimum 3 years experience in a senior commercial kitchen role.

Responsibilities

• Lead the daily operations of the kitchen team, ensuring the highest standards of food quality, presentation, consistency, and service excellence.
• Support menu development and culinary innovation while maintaining brand standards and incorporating local influences.
• Inspire, coach, and develop chefs and colleagues through effective leadership, training, and mentorship.
• Ensure compliance with all food safety, HACCP, and hygiene standards.
• Monitor food preparation, production, and service standards across all culinary outlets.
• Collaborate with senior leadership team to enhance the overall guest experience.
• Maintain relationships with suppliers and support procurement practices.

Skills

Leadership

Food safety

HACCP

Food quality

Menu development

Job description

Accor in a city centre hotel seeks a Head Chef to lead the kitchen team, delivering high quality food and memorable dining experiences for guests in Cardiff. The role focuses on creative menu development, strong leadership, and maintaining Accor brand standards while incorporating local influences.

You will supervise daily kitchen operations, mentor chefs, ensure HACCP compliance, and collaborate with senior leadership to optimize guest satisfaction. Evening and weekend flexibility is required.