Head Chef: Lead Kitchen, Seasonal Menus & Mentorship

Novotel; Cardiff; On-site; GBP 40,000 - 54,000; Full time

Benefits offered by this job

Annual KPI-based performance bonus

Discounted hotel stays with ALL Hearti

Free Bonus Breaks Voucher

Cycle to Work Scheme

Staff Uniforms Provided

Free Staff Car Park

Meal provided on duty

Job summary

Novotel in Cardiff seeks a Head Chef to lead the kitchen team, develop seasonal menus and deliver memorable dining experiences for guests. You will guide daily operations, uphold Novotel brand standards and mentor colleagues in a fast-paced city centre hotel.

The role rewards leadership and culinary excellence with opportunities to influence guest experience and collaborate with senior leadership while managing supplier relationships and cost controls.

Qualifications

• Minimum 3 years experience in a senior commercial kitchen role.
• Strong leadership skills with a hands on approach.
• Solid knowledge of food safety and kitchen operations.
• Flexibility to work evenings and weekends.

Responsibilities

• Lead the daily operations of the kitchen team, ensuring top quality, presentation and service.
• Support menu development and culinary innovation while maintaining brand standards.
• Inspire, coach and develop chefs through effective leadership and mentorship.
• Ensure compliance with food safety, HACCP and hygiene standards.
• Monitor food preparation, production and service across culinary outlets.
• Collaborate with senior leadership to boost guest experience.
• Maintain strong supplier relationships and support procurement practices.

Skills

Leadership

Food safety

Kitchen operations

Evenings/weekends availability

Menu development

Job description

Novotel in Cardiff seeks a Head Chef to lead the kitchen team, develop seasonal menus and deliver memorable dining experiences for guests. You will guide daily operations, uphold Novotel brand standards and mentor colleagues in a fast-paced city centre hotel.

The role rewards leadership and culinary excellence with opportunities to influence guest experience and collaborate with senior leadership while managing supplier relationships and cost controls.