Head 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!
- 50% 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 and HACCP knowledge prominently in your CV profile, as the advert explicitly lists these as core requirements.
📊 Quantify your kitchen experience: e.g. 'Managed a kitchen team of 8, delivering 200+ covers per service across a 7-day operation'.
🎯 Reference any experience in leisure, hospitality, or wellness-sector venues, as David Lloyd is a premium health club environment distinct from traditional restaurants.
🌐 Mention any involvement in menu creation or food development projects, as the advert specifically highlights Chef Forums and menu contribution as part of the role.
🤝 Include a line about sourcing locally or working with approved suppliers, as David Lloyd emphasises quality ingredient provenance throughout the advert.
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:
- •Led a kitchen team of 10 across 7-day service, maintaining 100% HACCP compliance and achieving a 5-star food hygiene rating at two consecutive local authority inspections.
- •Developed and launched a seasonal menu of 12 new dishes in collaboration with approved suppliers, increasing average spend per cover by 18% over a 3-month period.
- •Reduced kitchen food waste by 20% over 6 months by implementing a daily prep-to-order tracking system, saving approximately £4,200 in annual ingredient costs.
Free to copy — tailoring requires a 30-sec CV upload.
Your cover letter is ready
We've drafted a cover letter for David Lloyd Clubs. Preview the opening, then unlock the full personalised version.
Letter preview — tailored to David Lloyd Clubs
Dear Hiring Manager,
David Lloyd Clubs' commitment to quality ingredients and chef-led menu development is precisely what draws me to the Head Chef position at the Hatfield club. With hands-on experience in food safety compliance and a track record of producing consistent, high-quality food across busy services, I am confident I can contribute meaningfully to your food development journey from day one.
My background in kitchen management includes overseeing daily service for a 12-person kitchen team, maintaining full HACCP documentation, and collaborating with approved suppliers to ensure ingredient provenance and freshness. I have previously contributed to menu reviews that reduced food waste by 15% while introducing three new dishes that became top sellers within the first month.
Free signup, no card needed. Export to PDF/Word requires a £1.99 trial (14 days).
Interview questions
10 questions generated from this advert.
Technical
- ›How do you ensure full HACCP compliance across a busy kitchen service?
- ›Describe your process for developing and costing a new menu item from concept to plate.
- ›How do you manage food waste and control kitchen costs without compromising quality?
- ›What checks do you carry out when receiving deliveries from approved suppliers?
- ›How do you adapt menus to accommodate allergens and dietary requirements in line with UK food labelling law?
Behavioural
- ›Tell me about a time you introduced a new dish or menu change that was well received by customers.
- ›Describe a situation where you had to maintain food quality standards under significant time pressure.
- ›Give an example of when you identified a health and safety risk in the kitchen and how you resolved it.
- ›Tell me about a time you worked effectively as part of a wider team outside the kitchen.
- ›Describe a moment when you took pride in a particularly high standard of food you produced and what made it stand out.
STAR answer examples
Model answers using the Situation-Task-Action-Result framework. Adapt to your own experience.
Tell me about a time you introduced a new dish or menu change that was well received by customers.
Give an example of when you identified a health and safety risk in the kitchen and how you resolved it.