Ambitious Junior Sous Chef — Lead a Section, Fresh Cuisine

The Celtic Collection; Cardiff; On-site; GBP 35,818,000 - 42,017,000; Full time

Benefits offered by this job

Career development opportunities

Hotel discounts

Discounts on food & beverage

Leisure membership

GP virtual appointment service

Wellbeing support

NEST pension scheme

Staff recognition events

Career progression opportunities

Job summary

The Celtic Collection in Cardiff is seeking a Junior Sous Chef to join The Parkgate Hotel's culinary team. You will support the Sous and Head Chef in day-to-day kitchen operations, assist with the preparation, cooking and presentation of dishes to high standards, and help supervise junior brigade members.

The role offers 37.5 hours per week, a permanent contract, and £13.76 per hour plus service charge and benefits. NVQ Level 2 in Professional Cookery and prior kitchen experience are desirable.

Qualifications

• NVQ Level 2 in Professional Cookery or equivalent qualification
• Previous experience as a Chef de Partie or Junior Sous Chef within a quality hotel, restaurant or hospitality environment
• A passion for fresh, high-quality food and exceptional guest experiences
• Good knowledge of food hygiene, food safety and HACCP procedures
• Food Hygiene Level 2 certificate
• Strong organisational skills and the ability to work effectively under pressure
• Experiences supporting and motivating kitchen teams
• A positive attitude with a desire to learn, develop and progress

Responsibilities

• Support the Sous Chef and Head Chef in the smooth day-to-day running of the kitchen
• Assist with the preparation, cooking and presentation of dishes to the highest standards
• Help supervise and guide junior members of the brigade
• Ensure food safety, hygiene and cleanliness standards are consistently maintained
• Monitor stock levels and assist with ordering and stock rotation procedures
• Minimise food waste through effective stock management and portion control
• Maintain quality, consistency and attention to detail across all food offerings
• Step up to lead sections and support kitchen operations in the absence of senior chefs when required

Skills

Chef de Partie experience

HACCP knowledge

Food hygiene Level 2

Organisational skills

Team leadership

Food quality commitment

Education

NVQ Level 2 in Professional Cookery

Job description

The Celtic Collection in Cardiff is seeking a Junior Sous Chef to join The Parkgate Hotel's culinary team. You will support the Sous and Head Chef in day-to-day kitchen operations, assist with the preparation, cooking and presentation of dishes to high standards, and help supervise junior brigade members.

The role offers 37.5 hours per week, a permanent contract, and £13.76 per hour plus service charge and benefits. NVQ Level 2 in Professional Cookery and prior kitchen experience are desirable.