NATIONAL BOTANIC GARDEN OF WALES
                         GARDD FOTANEG GENEDLAETHOL CYMRU
                         Job Description
                        Disgrifiad Swyd

Chef
Hospitality
Senior Supervisor Team Lead
Basic
£14.35 per hour.
Full time (32.5hours), Permanent including weekends and holidays

Post Title
Department
Reports to
DBS
Salary
Contract

Job Purpose

We are looking for an experienced and creative Chef to join our kitchen team at the National Botanic
Garden of Wales. You will be responsible for delivering high-quality, seasonal, and family-friendly
food that enhances the visitor experience. As part of a busy attraction, you will need to balance
speed, consistency, and innovation, ensuring smooth kitchen operations while maintaining food
safety and budgetary control.

General Responsibilities:
Food Preparation & Menu Development

-  Develop and maintain a varied menu that appeals to a wide range of visitors, including

families, children, and those with dietary requirements.
-  Use fresh, local, and seasonal produce where possible.
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Introduce special menus for events, holidays, and peak seasons.
Ensure food presentation and quality meet brand standards.

Team Management

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Lead, train, and motivate a team of kitchen staff to perform at their best.
Plan rotas and allocate daily duties.
Foster a positive and professional kitchen environment.

Operational Excellence

Ensure compliance with food hygiene, health & safety regulations (HACCP, COSHH, etc.).

-
-  Maintain stock levels, place orders, and manage supplier relationships liaising with

Senior Supervisor Team Leader.

-  Work closely with front-of-house and catering supervisors to deliver seamless service.
-  Create costed menus. Monitor and control food costs, portion sizes, and waste

reduction strategies.

Customer Focus

-  Understand the expectations and needs of a family and tourist-oriented audience.
-  Respond to customer feedback and adjust offerings accordingly.
-

Ensure allergen information and dietary needs are clearly communicated and
accommodated.

This  description  sets  out  the  current  duties  which  may  vary  from  time  to  time  in  line  with
organisational need.
PERSON SPECIFICATION

▪  Specified below are the criteria considered necessary to fulfil the role.
▪  This information is made openly available to applicants and will form the basis for the

recruitment and selection process.

▪  Only those applicants who meet these criteria adequately will be considered.
▪  This list is not exhaustive and from time to time will change in relation to the requirements of

the Garden.

Criteria and evidence candidates are expected to evidence:

Education/Qualifications
Knowledge/Experience
Competencies/abilities

Method of
Assessment

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Essential Criteria
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Proven experience as a Chef in a high-volume environment.
1
Calm under pressure with the ability to handle emergencies or conflicts  √
2
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Excellent organisational and time management skills.
3
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4
High standard of customer service and professionalism
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5  Willingness to work weekends, holidays, and flexible hours
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6

Experience in managing shift rotas, break schedules, and staff
allocation in real-time.
Strong leadership, communication, and organizational skills.
Ability to work independently and as part of a team
Passion for quality food and a creative approach to menu planning

7
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9

Desirable Criteria

10  Food Hygiene Level 2 or higher
11  Genuine interest in the mission and purpose of the Garden and
enthusiasm for contributing to development of its team spirit,
reputation, and ethos.

12  Experience in a visitor attraction, leisure, hospitality, or tourism setting
12  Fluency in conversational Welsh
13  Health & Safety or crowd management training.
14  First Aid certification or willingness to be trained.

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