Sous Chef: Lead the Kitchen at a Coastal Hotel

Platinum Recruitment Consultancy; Haverfordwest; On-site; GBP 26,000 - 36,000; Full time

Benefits offered by this job

Service charge

Pension scheme

Wellbeing support

Discounts on stays, food and drink

Discounted leisure membership

Free virtual GP service

24/7 wellbeing support

Job summary

Platinum Recruitment Consultancy is seeking an experienced Sous Chef for a quality hotel near Haverfordwest, Pembrokeshire. The role offers a 42-hour contract, a competitive base salary of around £31,000 plus a service charge, and clear opportunities for career development within a supportive kitchen team.

You'll work closely with the Head Chef to lead the kitchen through busy services, supervise food quality, manage costs and stock, and develop junior chefs while maintaining HACCP and allergen

Qualifications

• A recognised culinary qualification, ideally NVQ Level 3 or equivalent.
• Food Hygiene Level 2 or higher.
• Strong food safety and HACCP knowledge.
• Experience with menu costing and kitchen financial controls.
• Confidence leading and developing a team.
• A calm and organised approach during busy services.
• Creativity, enthusiasm and a passion for quality food.
• The existing right to live and work in the UK.

Responsibilities

• Lead and support the kitchen team during service.
• Maintain consistently high standards of food and presentation.
• Assist with menu planning and dish development.
• Manage ordering, stock rotation and wastage.
• Monitor food costs and support kitchen profitability.
• Coach, motivate and develop team members.
• Maintain excellent food safety, HACCP and allergen standards.
• Promote sustainable working practices.
• Work closely with the front-of-house team.
• Step up and lead the kitchen when required.

Job description

Platinum Recruitment Consultancy is seeking an experienced Sous Chef for a quality hotel near Haverfordwest, Pembrokeshire. The role offers a 42-hour contract, a competitive base salary of around £31,000 plus a service charge, and clear opportunities for career development within a supportive kitchen team.

You'll work closely with the Head Chef to lead the kitchen through busy services, supervise food quality, manage costs and stock, and develop junior chefs while maintaining HACCP and allergen