WHAT CAN WE OFFER?

• Very competitive salary
• Family run and growing Welsh business
• Full training provided
• Staff Benefits and discounts
• Employee Assistance Scheme
• Pension scheme

QUALIFICATIONS

• Proven experience in food preparation and cooking within a professional kitchen environment.
• Strong culinary skills with a focus on food safety and hygiene standards.
• Demonstrated leadership abilities and experience in supervising kitchen staff.
• Background in hospitality and team management, particularly in restaurant settings.
• Familiarity with food production processes and serving techniques.
  Job Type: Full-time
  Pay: £28,000.00-£32,000.00 per year

Benefits:

• Company pension
• Discounted or free food
• Employee discount

Schedule:

• 10 hour shift
• 12 hour shift
• Day shift
• Monday to Friday
• Night shift
• Weekend availability

Ability to commute/relocate:

• Abergavenny NP7 9BA: reliably commute or plan to relocate before starting work (required)

Application question(s):

• Do you currently work as a sous chef in a large busy kitchen?
• Do you have at least 2-3 years experience working as a senior chef de partie in a busy kitchen?

Work Location: In perso

MAIN PURPOSE OF JOB:

· To produce the finest quality dishes and menus to an exceptional standard to make Oldwalls and keep it the finest wedding venue in Wales.
· To have a highly organised kitchen.
· To plan, prioritise and time manage effectively.

· Ensure that the safe catering manual is always up to date with all kitchen procedures

• Instruct and train the kitchen brigade in statutory and company hygiene regulations.
• Instruct & monitor that all statutory, as well as company, hygiene regulations and kitchen paperwork are being strictly adhered to.

MAIN DUTIES

· Supervise and coordinate activities of kitchen staff.
· Instruct and guide other kitchen workers in the preparation, cooking, garnishing, and presentation etc of food.
· Check the quantity and quality of received products to ensure all items are as ordered at the start of our shift so you have all that is required for the function that day and standards are met.
· Ensure that any anticipated shortages are sorted before the function commences and communicated promptly to the management if needed.
· Ensure that all stock is kept under optimum conditions.
· Ensure that all stock is wrapped and labelled correctly to statutory, as well as company guidelines.
· Monitor and maintain stock levels to reduce wastage
· Order food and other supplies needed as directed by the head chef.
· Ensure that all mise-en-place is always freshly prepared so that the menu items are delivered on time.
· Ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
· Ensure all freshly prepared dishes are portioned to the correct quantity as specification sheets and stored under optimum conditions.
· Ensure that all dishes reach the hot plate or pass correctly garnished, with the correct portion and size presented on the prescribed serving dish in the prescribed manner.
· Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards.
· Ensure that maintenance problems are promptly reported.
· Ensure the kitchens, stores, fridges and freezers are kept clean and tidy at all times.
· Instruct and train other kitchen workers in statutory and company hygiene regulations.
· Monitor and enforce cleaning and sanitation practices of all kitchen areas to ensure that employees follow standards and regulations.
· Ensure that you and all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.
· To constantly update your knowledge and skills for the good of the establishment.
· Responsibilities and hours of work vary according to business levels and other criteria at the discretion of the management