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- Tasks: Lead a culinary team to create bespoke menus for elite clientele in a prestigious setting.
- Company: Join a private estate known for hosting royalty and high-profile guests in Mid Wales.
- Benefits: Earn £25-£30 per hour with included accommodation and around 10 days off over Christmas.
- Why this job: Experience a unique culinary challenge in a high-pressure environment with a focus on excellence.
- Qualifications: Minimum 2 Rosette standard experience and strong knowledge of nutrition and British ingredients required.
- Other info: Live on-site from September 2025 to February 2026; driving ability preferred due to remote location.
Head Chef or Sous Chef Exclusive Private Estate, Mid Wales (Sept 2025Feb 2026)We are searching for a highly skilled and experienced Head Chef or Sous Chef to join a private culinary team for a prestigious shooting season residency in Mid Wales, running from September 2025 to February 2026.This is an incredible opportunity to cook for an elite clienteleincluding Royalty, Company CEOs, and international guestsin a unique and ever-changing environment.
What We\’re Looking For
- Minimum of 2 Rosette standard experience required
- Able to live on-site (accommodation included) from Sept 25 to Feb 26
- Proven ability to cater to small, exclusive groups (414 guests)
- A hardworking, highly organised individual who thrives under pressure
- Strong knowledge of nutrition and healthy cooking techniques
- A deep appreciation for British ingredients and modern gastronomic styles
- Committed to innovation, sustainability, and exceptional food presentation
- Uncompromising standards in food hygiene and health & safety
- Used to working with the finest, locally and globally sourced produce
- Ideally, you will be able to drive due to the remote location
Salary & Benefits
- £25£30 per hour, depending on experience
- Accommodation included for the duration of the contract
- Around 10 days off over the Christmas period
What to Expect
- Every day will be different: bespoke menus, fast turnarounds, intimate service
- The role is demandingbut for the right person, incredibly rewarding
- Youll be a key part of a small, elite team where attention to detail is everything
This is not your average chef role. It\’s for someone who lives and breathes culinary excellence, thrives in a high-pressure, high-expectation environment, and wants to be part of something truly special.
Apply now to express your interest and be part of a once-in-a-lifetime experience.
Serious chefs only. All kitchen roles are hardthis one will push you, challenge you, and inspire you. But if you\’re up for it, it could be the most rewarding job youll ever do.
For Further information, call Richard Price 01384 217750
Head Chef Private Estate Mid Wales in Welshpool employer: Concept Technical Resources
Contact Detail:
Concept Technical Resources Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Head Chef Private Estate Mid Wales in Welshpool
✨Tip Number 1
Network with other chefs and culinary professionals who have experience in high-end environments. Attend culinary events or workshops where you can meet people who might have connections to exclusive roles like this one.
✨Tip Number 2
Showcase your culinary skills through social media or a personal blog. Share your unique dishes, cooking techniques, and experiences in fine dining to attract attention from potential employers looking for someone with your expertise.
✨Tip Number 3
Research the specific requirements and expectations of the role thoroughly. Understanding the nuances of catering to elite clientele will help you tailor your approach during any interviews or discussions.
✨Tip Number 4
Prepare to discuss your experience with British ingredients and modern gastronomic styles in detail. Be ready to provide examples of how you've incorporated these elements into your previous work, as this will demonstrate your fit for the role.
We think you need these skills to ace Head Chef Private Estate Mid Wales in Welshpool
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights your experience in high-pressure kitchen environments, particularly any roles where you've catered to exclusive groups. Emphasise your 2 Rosette standard experience and any relevant culinary achievements.
Craft a Compelling Cover Letter: In your cover letter, express your passion for culinary excellence and detail your knowledge of British ingredients and modern cooking techniques. Mention your commitment to innovation and sustainability, as these are key aspects of the role.
Showcase Your Skills: If possible, include a portfolio or examples of your previous work, such as menus you've created or dishes you've prepared. This will help demonstrate your ability to create bespoke menus and your attention to detail.
Highlight Your Adaptability: Given the unique and ever-changing environment of this role, make sure to mention your ability to adapt quickly and thrive under pressure. Share specific examples from your past experiences that illustrate this skill.
How to prepare for a job interview at Concept Technical Resources
✨Showcase Your Culinary Skills
Be prepared to discuss your previous experiences in high-pressure kitchen environments. Highlight any specific dishes or menus you've created that demonstrate your ability to cater to elite clientele, especially those with dietary restrictions or preferences.
✨Emphasise Your Organisational Skills
Given the demanding nature of this role, it's crucial to convey how you manage time and resources effectively. Share examples of how you've successfully handled multiple tasks or events simultaneously while maintaining high standards.
✨Demonstrate Knowledge of British Ingredients
Familiarise yourself with local produce and British culinary traditions. Be ready to discuss how you incorporate these elements into your cooking, as well as your approach to sustainability and innovation in the kitchen.
✨Prepare for Scenario-Based Questions
Expect questions that assess your problem-solving abilities under pressure. Think about past challenges you've faced in the kitchen and how you overcame them, particularly in a setting that requires quick turnarounds and bespoke menus.
