Heritage Park Hotel
Sous Chef
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Company Description
Heritage Park Hotel is a recently refurbished, modern venue that combines elegance, comfort, and contemporary style. The hotel offers 43 en-suite bedrooms with affordable, comfortable luxury, along with on-site gym facilities, function spaces, and a contemporary restaurant. It serves a wide range of guests, from business conference attendees to couples seeking romantic retreats and weekend getaways. Heritage Park Hotel is also a popular wedding destination, with experienced wedding coordinators dedicated to delivering memorable celebrations and attentive service for every guest.
Role Description
The Sous Chef will support the Head Chef in managing day-to-day kitchen operations, including food preparation, cooking, and plating for the restaurant, events, and weddings. This full-time, on-site role in Pontypridd involves supervising kitchen staff, maintaining high culinary standards, and ensuring consistent quality and presentation of all dishes. The Sous Chef will assist with menu planning, stock control, and ordering, while monitoring food safety, hygiene, and health and safety compliance. The role also includes training team members, coordinating with front-of-house staff, and helping deliver an excellent dining experience for hotel guests and event clients.
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Qualifications
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- Strong culinary skills, including experience in restaurant and banqueting service, and the ability to prepare high-quality dishes to consistent standards.
- Experience in kitchen supervision, team leadership, and supporting the Head Chef with staff scheduling and training.
- Sound knowledge of food safety, hygiene regulations, and health and safety practices in a professional kitchen environment.
- Ability to work effectively in a fast-paced setting, especially during events and weddings, while maintaining attention to detail and organization.
- Relevant culinary qualifications or professional chef training; prior experience as a Sous Chef or Senior Chef de Partie is highly desirable.
- Flexibility to work shifts, including evenings, weekends, and holidays, in line with hotel and event demands.
- Strong communication skills and a collaborative approach to working with kitchen and front-of-house teams.
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