Onboard Chef: Premier Service & Menu Design

Transport for Wales; Cardiff; On-site; GBP 25,000 - 32,000; Full time

Job summary

Transport for Wales is seeking a Premier Chef to lead on-board catering for the Premier Service, delivering high-quality dining experiences for passengers both at seat and in buffet counters.

You will design menus, manage stock and purchasing, maintain food safety standards, and build strong working relationships with chefs, hosts and suppliers to ensure exceptional service every day.

Qualifications

• Experience in chef roles within catering environments.
• Proven ability to design and create menus.
• Level 3 Food Hygiene Certificate.

Responsibilities

• Delivery a high-quality dining experience by planning and executing menus for the Premier Service to ensure that an exceptionally high level of quality and care is given and maintained on a day to day basis.
• Be responsible for offering our customers a wide range of dining menu choices by designing and creating our menus, accurately accounting for all stock and purchases, as well as reporting any defects with cooking equipment to provide a consistent and high-quality service offering.
• Maintaining professional working relationships with external stakeholders, suppliers, management and staff including the other chefs and customer hosts by regularly liaising to incorporate ideas, methods of best practice and challenge to ensure TfW provides to best possible service.
• Be accountable for food Health and Safety by monitoring use by dates, following food storage procedures and considering allergies requirements of customers to ensure TfW is maintaining passenger safety.

Skills

Chef experience

Menu design

Food hygiene

Education

Level 2 chef qualification

Level 3 Food Hygiene Certificate

Job description

Transport for Wales is seeking a Premier Chef to lead on-board catering for the Premier Service, delivering high-quality dining experiences for passengers both at seat and in buffet counters.

You will design menus, manage stock and purchasing, maintain food safety standards, and build strong working relationships with chefs, hosts and suppliers to ensure exceptional service every day.