Head Chef

1 month ago

Cardiff, United Kingdom Aimbridge Hospitality Full time

Who are we?

Aimbridge Hospitality EMEA are a division of the global Aimbridge Hospitality brand, overseeing over 1,600 hotels and resorts across the world. We work with big brands such as Hilton, Accor, Marriot and IHG as well as small independent hotels and everything in between.

What is in it for you?

As part of the Aimbridge team, you will have access to a suite of benefits that include

  • Hotel discounts portfolio wide – Staff rates and up to 50% discount on food & beverage and spa.
  • Wagestream – Stream up to 40% pay as it is earned and set automatic savings to support your financial wellbeing.
  • 24/7 access to our employee assistance programme.
  • Career and lifestyle breaks – Allowing you to take time off for key life events.
  • Volunteer days – Up to two days per year to support a charity of your choice.
  • 28 days holiday
  • Staff meals on duty
  • Starting salary above national minimum wage

A day in the life of…

As Head Chef you will be responsible for overseeing and developing smooth operations of a busy kitchen, with emphasis on quality and presentation and maximising every opportunity to ensure profit and cost margins are met and consistently kept in line with budget. You will be Menu planning, cost, and budget controlling to ensure food cost is achieved. Finally, recruitment, training, and development of the team is important to ensure we deliver exceptional service whilst maintaining strict controls of food safety/health & safety to ensure statutory compliance.

Based in the Radisson Blu Cardiff, you will be part of a team of passionate people who know that being the best doesn’t always mean working around the clock.  A busy 215 bedroom hotel at the heart of the city of Cardiff, with 6 meeting & event rooms - offering a flavorful mix of British and continental cuisine at the on-site Tafarn Bar and Kitchen, as well as banqueting for up to 200.

What do we need from you?

To be successful in this role, the ideal candidate will hold City & Guilds 706/1 | 706/2 Catering, NVQ Level 3 or equivalent as well as Food safety level 3. You will also have experience at this level or senior sous chef level and a successful track record of managing a kitchen team within a hotel or hospitality venue. You should also be able to display the following strong interpersonal skills, with a proven track record developing high performing teams.

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