Chef
Job description
Original text imported from Reed
Our team members are the ambassadors of our business and the heart of what we do. W e are on the look out for a passionate Chef to join our team!
You'll learn new skills, work with great people and be an integral part of our food development journey . We use quality ingredients from approved suppliers and locally sourced where possible. We'll also listen to you and let you share ideas for menu additions which you feel would work in our clubs through our Chef Forums.
We create an environment where our teams feel a sense of belonging, an environment where they can thrive, both physically and mentally whilst fulfilling their full potential.
Some of our perks :
- Free Club Membership for you and your family!
- Discount on food and drinks.
- Discounts on Swimming, Tennis Lessons, and Personal Training.
- Opportunities for Career Advancement through internal training and development.
- Wagestream App : Get paid on demand !
- Access to our Benefits Suite .
As a Chef , we are looking for someone who:
- Has strong knowledge of food safety and h ealth and s afety regulations .
- A"self-motivated individual who takes pride in producing great quality food.
- Happy to work individually as well as part of a team.
- Passionate about customer service
Key skills
AI-extracted from the job advert
Application advice
5 AI-generated recommendations to maximise your chances.
⭐ Highlight your food safety knowledge prominently at the top of your CV — the advert lists it as the first explicit requirement under 'About you'.
📊 Quantify your kitchen experience: e.g. 'Prepared 150+ covers per service across a 4-section kitchen, maintaining zero food safety violations over 2 years'.
🌐 Mention any experience with locally sourced or supplier-approved ingredients, as David Lloyd specifically calls this out as part of their food ethos.
🎯 Reference any contribution to menu creation or chef forums in previous roles — the advert explicitly values chefs who share ideas for menu additions.
🤝 Include a brief line about working in a leisure, gym, or wellness environment if applicable, as David Lloyd is a premium health club and this context differentiates you from purely restaurant-background candidates.
Suggested CV bullets
3 bullets our AI drafted for this specific advert, mirroring its ATS keywords.
Add these 3 bullets under your most recent experience:
- •Maintained full HACCP compliance across a 120-cover restaurant kitchen for 18 months, achieving zero food safety violations during two consecutive local authority inspections.
- •Developed 4 seasonal menu additions adopted club-wide, contributing to a 12% increase in food revenue over one quarter by utilising locally sourced suppliers.
- •Trained 3 junior kitchen staff in food preparation standards and allergen awareness, reducing preparation errors by 30% over a 6-month period.
Free to copy — tailoring requires a 30-sec CV upload.
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Letter preview — tailored to David Lloyd Clubs
Dear Hiring Manager,
David Lloyd Clubs' commitment to quality, locally sourced ingredients and collaborative menu development through Chef Forums is precisely the environment I have been looking to join as a Chef. With a solid grounding in food safety compliance and health and safety regulations, I am confident I can contribute to the high standards your Chorley club upholds.
My background in professional kitchen environments has equipped me with hands-on experience in food preparation, maintaining HACCP standards across busy services, and consistently delivering quality dishes to a high volume of covers. I have previously contributed menu suggestions that were adopted by the wider kitchen team, and I thrive both when working independently and as part of a collaborative brigade.
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Interview questions
10 questions generated from this advert.
Technical
- ›How do you ensure HACCP compliance during a busy service in a high-volume kitchen?
- ›What processes do you follow when receiving and checking deliveries from approved suppliers?
- ›How do you adapt a menu to accommodate common dietary requirements such as allergens or vegan options?
- ›Describe your approach to maintaining food quality and consistency when working as part of a team kitchen?
- ›What steps do you take to minimise food waste while maintaining quality ingredient standards?
Behavioural
- ›Tell me about a time you suggested a new dish or menu idea and how you got it approved.
- ›Describe a situation where you had to maintain high food quality standards under significant time pressure.
- ›Give an example of when you had to work independently without close supervision in a kitchen environment.
- ›Tell me about a time you received feedback from a customer about food quality and how you responded.
- ›Describe a situation where you helped a less experienced colleague improve their kitchen skills.
STAR answer examples
Model answers using the Situation-Task-Action-Result framework. Adapt to your own experience.
Tell me about a time you suggested a new dish or menu idea and how you got it approved.
Describe a situation where you had to maintain high food quality standards under significant time pressure.