Junior Sous Chef

RC HOTELS (PTE.) LTD.; Penarth; On-site; GBP 35,000 - 45,000; Full time

Job summary

A leading hotel group in Penarth is seeking a Culinary Leader to oversee kitchen operations and ensure high-quality food preparation. The ideal candidate will have at least 5 years of experience in culinary management, strong leadership skills, and a passion for culinary excellence. Responsibilities include maintaining food safety standards, mentoring the culinary team, and driving service improvements. This role requires excellent interpersonal skills and the ability to work in a dynamic environment.

Qualifications

• Minimum 5 years’ experience in a culinary leadership or management role.
• Strong working knowledge of Microsoft Office and procurement systems.
• Proven leadership and communication skills.

Responsibilities

• Ensure efficient and high-quality preparation of dishes.
• Oversee smooth kitchen operations and enforce compliance with food safety standards.
• Lead by example in hygiene and professional conduct.

Skills

Culinary Arts

Leadership

Communication

Interpersonal Skills

Attention to Detail

Education

Diploma in Culinary Arts or equivalent

Tools

Microsoft Office

Procurement systems

Job description

Key Responsibilities

• Ensure efficient and high-quality preparation of dishes, maintaining consistency during service.
• Oversee smooth kitchen operations, including recipe accuracy, cost control, ordering, and stock management.
• Enforce strict compliance with purchasing procedures, food safety, hygiene, and cleanliness standards.
• Lead by example in personal hygiene, food safety practices, and professional conduct at all times.
• Be present in the kitchen during service to ensure quality, speed, and guest satisfaction.
• Review guest feedback regularly and drive continuous improvement in food quality and service delivery.
• Work closely with Food & Beverage teams to ensure seamless operations and guest experience.
• Recruit, train, and develop a competent, motivated Culinary team capable of exceeding guest expectations.
• Foster a collaborative and positive work environment through coaching, regular team engagement, and clear communication.
• Drive innovation, service improvements, and cross-marketing initiatives to enhance revenue and profitability.
• Support talent development and performance management through effective use of reviews and coaching.
• Guide and mentor junior team members to build skills, confidence, and long-term career growth.
• Coordinate kitchen requirements with other departments to ensure operational alignment.
• Continuously enhance culinary knowledge and leadership capability in preparation for growth into a Chef de Cuisine role.

Qualifications & Experience

• Diploma in Culinary Arts or equivalent professional training (preferred).
• Minimum 5 years’ experience in a culinary leadership or management role, preferably in a similar operation.
• Strong working knowledge of Microsoft Office and procurement/requisition systems.
• Proven leadership, communication, and interpersonal skills with the ability to engage teams at all levels.
• Service-oriented mindset with strong attention to detail.
• Ability to work effectively in a fast-paced, dynamic, and multicultural environment.
• Self-motivated, adaptable, and proactive with strong initiative.