Junior Sous Chef - The Parkgate Hotel

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

Job Title – Junior Sous Chef
Department – Culinary
Contract Type – Permanent
Rate of Pay – £13.76 per hour,plus service charge and excellent company benefits
Hours – 37.5 hours per week, 5days out of 7
Location – The ParkgateHotel, Cardiff
ID – REQ6790

Overview

Join the Greatest Story in Hospitality by becoming one ofour Junior Sous Chefs at The Parkgate Hotel, Cardiff's finest luxurydestination in the heart of the city.

This is an exciting opportunity for an ambitious cheflooking to take the next step in their culinary career. Working alongside atalented kitchen brigade, you will support the delivery of exceptional diningexperiences, help maintain the highest food quality standards and play a keyrole in the day-to-day operation of the kitchen.

Whether you are currently a Chef de Partie ready forprogression or an existing Junior Sous Chef seeking a new challenge, this roleoffers the perfect platform to develop your skills within one of Wales' leadinghospitality groups.

Our Ideal Candidate Will Have

• NVQ Level 2 in Professional Cookery or equivalent qualification
• Previousexperience as a Chef de Partie or Junior Sous Chef within a quality hotel,restaurant or hospitality environment
• Apassion for fresh, high-quality food and exceptional guest experiences
• Goodknowledge of food hygiene, food safety and HACCP procedures
• FoodHygiene Level 2 certificate
• Strongorganisational skills and the ability to work effectively under pressure
• Experiencesupporting and motivating kitchen teams
• Apositive attitude with a desire to learn, develop and progress

Implementing Our "Yes, We Can" Philosophy, You Will

• Supportthe Sous Chef and Head Chef in the smooth day-to-day running of thekitchen
• Assistwith the preparation, cooking and presentation of dishes to the higheststandards
• Helpsupervise and guide junior members of the brigade
• Ensurefood safety, hygiene and cleanliness standards are consistently maintained
• Monitorstock levels and assist with ordering and stock rotation procedures
• Minimisefood waste through effective stock management and portion control
• Maintainquality, consistency and attention to detail across all food offerings
• Stepup to lead sections and support kitchen operations in the absence ofsenior chefs when required

Be Recognised and Rewarded

• As one of our Hospitality Heroes, you will receive a fantastic range of company benefits including:
• Accessto career development and training opportunities from day one
• Discountson hotel stays across The Celtic Collection
• Discountson food and beverage outlets
• Discountedleisure membership
• FreeGP virtual appointment service
• 24/7wellbeing support helpline
• NESTpension scheme
• SocialClub
• Staffappreciation and recognition events
• Monthlyand annual colleague awards
• Opportunitiesfor career progression within The Celtic Collection

Grow With Us

• I am equipped, trained and supported to do the best job I can.
• I am proud to be part of The Celtic Collection and would recommend it toothers.
• I work in an inclusive, friendly, positive and constructive environment.
• I am encouraged to learn, grow and develop while exploring newopportunities.
• I am thanked and recognised for the work I do, and my views and ideas arevalued.
• I understand our ambitions and can contribute to our success every day.

Recruitment Information

In the event that we receive a high volume ofapplications, we reserve the right to close this vacancy early.

All applicants must have the right to live and work inthe UK. Documentary evidence of eligibility will be required as part of therecruitment process in line with current UK Visas and Immigration regulations.

The Celtic Collection is an equal opportunities employerand welcomes applications from all suitably qualified candidates regardless ofage, disability, gender identity, race, religion or belief, sex, sexualorientation, marriage and civil partnership status, pregnancy or maternity.