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.
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The following information aims to provide potential candidates with a better understanding of the requirements for this role.
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