Head Chef - Newport

Constellation Careers; Newport; On-site; GBP 35,000 - 48,000; Part time

Job summary

Constellation Careers seeks a Head Chef to lead a corporate catering operation in Newport, delivering fresh, seasonal menus for daily dining, hospitality, and events. You will drive quality, cost control, and staff development on a busy client site.

The ideal candidate has proven Head Chef or senior kitchen leadership experience, strong team management skills, and a Level 3 Food Hygiene certificate. This is a on-site role with emphasis on creativity and client collaboration.

Qualifications

• Proven Head Chef or senior kitchen leadership experience.
• Strong leadership and team management skills.
• Experience managing food costs, budgets and stock.
• Excellent knowledge of HACCP, allergen procedures.
• Level 3 Food Hygiene Certificate.
• Passion for fresh, creative menus.
• Excellent organisation and communication skills.

Responsibilities

• Lead, motivate and develop kitchen team.
• Plan and deliver fresh menus for daily dining and events.
• Maintain food quality, presentation and service standards.
• Manage purchasing, stock, suppliers and kitchen budgets.
• Monitor food and labour costs, minimise waste.
• Ensure HACCP, allergen and health & safety compliance.
• Recruit, train and mentor staff.
• Collaborate with site management and clients to deliver outstanding catering.

Skills

Head Chef experience

Leadership

Food cost control

HACCP compliance

Food Hygiene Level 3

Menu development

Allergen management

Kitchen budgeting

Education

NVQ / City & Guilds

Food Hygiene Certificate Level 3

Job description

Location: Newport, NP44 3HQ

Employment Type: Casual Contract

Working Pattern: Monday to Friday, on average

About the Role

Constellation is seeking an experienced, passionate, and creative Head Chef to lead the catering operation at a corporate client site in Newport.

This is an exciting opportunity to take ownership of a corporate dining operation, showcasing your creativity through fresh, seasonal menus and delivering exceptional food and service across daily dining, hospitality, and corporate events.

Key Responsibilities

• Lead, motivate, and develop the kitchen team.
• Plan and deliver fresh, innovative menus for breakfast, lunch, hospitality, and corporate events.
• Maintain high standards of food quality, presentation, and service.
• Manage purchasing, stock control, supplier relationships, and kitchen budgets.
• Monitor food and labour costs while minimising waste.
• Ensure compliance with food safety, HACCP, allergen management, and health and safety procedures.
• Recruit, train, and mentor kitchen team members.
• Work closely with site management and clients to deliver an outstanding catering experience.
• Maintain excellent standards of kitchen cleanliness and equipment safety.

Skills and Experience

Essential:

• Proven experience as a Head Chef, Senior Sous Chef, or Kitchen Manager.
• Strong leadership and team management skills.
• Experience managing food costs, budgets, and stock control.
• Excellent knowledge of food safety, HACCP, and allergen procedures.
• Level 3 Food Hygiene Certificate.
• Passion for fresh food and creative menu development.
• Excellent organisational and communication skills.

Desirable:

• Experience in corporate dining, hospitality, contract catering, or business and industry catering.
• Experience delivering hospitality and conference catering.
• Relevant culinary qualifications, such as NVQ, City & Guilds, or equivalent.

The Ideal Candidate

You'll be a passionate chef and confident leader who takes pride in exceptional food and customer service. You'll be commercially aware, highly organised, and committed to developing your team while building strong relationships with clients and colleagues.