As a valued member of the Kitchen Team at Vale Resort, you will play an essential role in upholding the exceptional standards expected within a luxury hospitality environment. At Vale Resort, we pride ourselves on delivering a world-class guest experience and that begins behind the scenes with immaculate kitchens, outstanding hygiene practices, and a strong commitment to safety.
You will ensure consistently high standards of cleanliness and food safety are maintained at all times, meeting and exceeding Health Department regulations, company policies, and industry best practices. Your attention to detail and dedication will help create an environment that reflects the prestige and quality of a luxury resort.
All tasks should be carried out with care, professionalism, and efficiency, contributing to a safe, supportive workplace for colleagues and an exceptional experience for every guest. Working at Vale Resort means being part of a team that values excellence, teamwork, and pride in delivering something truly special every day.
Main Responsibilities (This list outlines the key duties of the role; however, flexibility and teamwork are expected from all members of the kitchen team.)
Prepare, cook, and present food to the highest standards in line with departmental quality guidelines and menu specifications.
Take responsibility for the daily running of your section, including mise en place, ordering, stock control, and cleanliness.
Ensure all food is stored, labelled, rotated, and temperature-checked correctly in accordance with HACCP and food safety regulations.
Minimise food waste through careful preparation, portion control, and effective stock management.
Maintain a clean, safe, and organised working environment at all times, following cleaning schedules and hygiene procedures.
Supervise, support, and train junior kitchen staff, delegating tasks and ensuring standards are consistently met.
Report food complaints, equipment faults, shortages, or maintenance issues promptly to senior chefs.
Follow all opening, closing, and production checklists, ensuring all documentation and compliance records are completed accurately.
Adhere strictly to food safety, allergen control, health & safety policies, and company procedures, including correct PPE and uniform standards.
Step up to lead the kitchen in the absence of the Sous Chef or Head Chef, maintaining smooth operations and high standards at all times.
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