Read more

Professional Personnel Management Ltd; Wrexham; On-site; GBP 39,000 - 42,000; Full time

Job summary

Ministry of Justice requires an experienced Head Chef to lead catering operations within a secure estate. You will manage daily culinary output, supervise kitchen staff, and ensure meals meet high nutrition, safety, and quality standards.

Candidates should have Level 3 NVQ or equivalent and a Level 3 Food Safety certificate, with proven leadership in a large-scale environment and strong HACCP knowledge.

Qualifications

• Level 3 NVQ in Professional Cookery or Catering.
• Level 3 Food Safety and Hygiene Certificate.
• Experience as Head Chef or Senior Sous Chef in high-volume catering.
• Knowledge of HACCP and kitchen compliance.
• Experience in secure government or custodial environments.

Responsibilities

• Oversee day-to-day food preparation, cooking, and service.
• Lead, mentor, and schedule kitchen staff.
• Ensure Health and Safety and HACCP compliance.
• Manage stock, waste, and budget within constraints.
• Plan nutritious, compliant menus for diverse dietary needs.

Skills

Leadership

High-volume catering

Food safety

Team motivation

Education

Level 3 NVQ in Professional Cookery or Catering

Level 3 Food Safety and Hygiene Certificate

Tools

Stock management software

Industrial catering equipment operation

Job description

Sector: Catering Operations / Public Sector Government Facility

Pay rate: £20.17 per hour (including holiday)

Job Overview

We are seeking an experienced, dynamic, and resilient

Head Chef (Grade K2) to lead catering operations at a Ministry of Justice site. In this pivotal role, you will be responsible for the efficient, safe, and high-standard delivery of catering services within a unique environment.

You will manage the daily culinary output, lead a dedicated kitchen team, maintain strict compliance with food safety and security protocols, and ensure that meals are delivered consistently, on time, and to a high nutritional and qualitative standard.

Key Responsibilities & Daily Activities

Kitchen Management: Oversee day-to-day food preparation, cooking, and service operations, ensuring seamless execution across all daily meal services.

Team Leadership: Supervise, mentor, and schedule kitchen staff, fostering a collaborative, disciplined, and high-performing working culture.

Compliance & Standards: Maintain rigorous adherence to Health and Safety, Food Hygiene (HACCP), and custodial security regulations.

Stock & Inventory Control: Manage ordering, stock rotation, waste reduction, and inventory audits within allocated budgetary constraints.

Menu Planning: Deliver nutritious, appealing, and compliant menus that cater to various dietary requirements and operational guidelines.

Essential & Desirable Requirements

• Level 3 NVQ (or equivalent) in Professional Cookery or Catering.
• Level 3 Food Safety and Hygiene Certificate.
• Proven experience as a Head Chef or Senior Sous Chef in a high-volume, high-pressure catering environment (e.g., hospitality, large-scale institutional catering, or public sector).
• Strong understanding of HACCP and kitchen compliance systems.
• Experience working within secure, government, defence, or custodial environments.
• Previous experience managing public sector catering budgets and supply chains.

Systems, Equipment & Processes

Kitchen Equipment: Proficiency in operating industrial catering equipment (combi ovens, large-scale mixers, commercial dishwashers, and bulk cooking vessels).

Processes: Full working knowledge of HACCP documentation, stock management software, and security protocols associated with working on a Ministry of Justice estate.

Key Challenges & Deliverables

Volume & Consistency: Successfully managing large-scale meal production without compromising on quality or strict operational timelines.

Security & Compliance: Navigating the unique security protocols of a Ministry of Justice site while maintaining a smooth and efficient kitchen workflow.

Team Development: Driving staff engagement, retention, and continuous improvement within the kitchen team.

Personal Attributes & Working Environment

Resilience & Composure: Ability to stay calm under pressure and lead effectively in a fast-paced environment.

Leadership & Communication: Clear, authoritative yet supportive communication style to motivate a diverse team.

Attention to Detail: Uncompromising commitment to cleanliness, safety, food standards, and security compliance.