Line Cook

Are you ready to elevate your culinary career?

At Mercure Cardiff Holland House Hotel & Spa, we offer our team members:

• Cash incentives ranging from £250 to £1000 for successful referrals of new staff - T&Cs apply.
• Recognition for long service with cash bonuses and complimentary overnight stays after two years of employment.

We value your dedication and provide the following benefits:

• Complimentary meals during shifts.
• Incentives based on sales performance and innovative contributions.
• Discounted or complimentary access to hotel leisure facilities.
• Free parking at the hotel, where applicable.
• Discounted rates for stays at our hotels, and opportunities for complimentary stays as part of our rewards program.
• Support for your professional growth within our hotel brand.
• Fully funded apprenticeship programs, subject to terms and conditions.
• Annual holiday entitlements, including bank holidays.
• Options to purchase additional holiday time.
• Pension enrollment for long-term financial security.

Does this resonate with you?

• A passion for culinary arts and a desire to learn.
• A positive demeanor that enhances guest experiences.
• A genuine, friendly, and caring approach.
• A collaborative spirit and enjoyment of teamwork.
• A strong work ethic and ambition.
• Commitment to maintaining high standards.
• Excellent organizational and time management skills.
• Resilience, creativity, and the ability to multitask under pressure.
• Proficiency in English to communicate effectively with the kitchen team.
• Flexibility to work mornings, evenings, and weekends.
• A true passion for food and a commitment to delivering exceptional customer experiences.
• If you possess the skills and experience for the Line Cook role, we encourage you to consider this opportunity.

About the Role:

• The Line Cook will assist in the preparation of food items according to the directives of the Sous Chef and/or Head Chef.
• Stay informed about daily operations, including reservations and events that may impact service.
• Familiarize yourself with the menu and daily specials.
• Ensure timely preparation of all dishes.
• Maintain high standards of presentation for all dishes leaving the kitchen.
• Minimize waste through proper portion control and cost-effective practices.
• Adhere to excellent food hygiene standards throughout the food preparation and service process.
• Ensure compliance with HACCP regulations in the kitchen and dining areas.
• Follow all health and safety protocols and report any concerns as necessary.
• Demonstrate energy and cost awareness to achieve savings where possible.
• Ensure kitchen equipment is functioning properly and report maintenance issues to the Head Chef.
• Assist in training and supervising junior kitchen staff.