Sous Chef / 2nd Chef
| Posting date: | 08 January 2026 |
|---|---|
| Salary: | Not specified |
| Additional salary information: | Competitive Salary & Benefits Package |
| Hours: | Full time |
| Closing date: | 07 February 2026 |
| Location: | Tredegar, Blaenau Gwent |
| Remote working: | On-site only |
| Company: | NANG Hospitality Ltd |
| Job type: | Permanent |
| Job reference: |
Summary
Reporting to: Head Chef / General Manager
Hotel Profile:
The Tredegar Arms Hotel is a 10-bed boutique hotel with a busy bar, restaurant, and function room, serving both local customers and overnight guests. The kitchen delivers a quality, fresh-food offering across day-to-day service, events, and functions.
Role Purpose:
The Sous Chef / Second Chef plays a key role in supporting the Head Chef in the day-to-day operation of the kitchen. This position requires a reliable, skilled, and motivated chef who can maintain high food standards, support menu delivery, and ensure consistency, cleanliness, and compliance at all times.
The role is hands-on and operational, with responsibility for service delivery, food preparation, and contributing to the overall success of the food offering.
Key Responsibilities:
Kitchen Operations
Support the Head Chef in the preparation, cooking, and presentation of all food.
Take responsibility for kitchen operations during shifts or in the absence of the Head Chef.
Ensure all dishes are prepared to specification and delivered consistently.
Assist with menu development, specials, and seasonal dishes.
Food Quality & Standards
Maintain high standards of food quality, presentation, and portion control.
Ensure food is prepared using fresh ingredients and in line with agreed menus.
Minimise waste through effective stock control and preparation practices.
Health, Safety & Compliance
Ensure full compliance with food safety, hygiene, and health and safety legislation.
Maintain clean, organised, and safe kitchen areas at all times.
Complete temperature checks, cleaning schedules, and food safety records.
Support food safety audits and inspections.
Stock & Cost Control
Assist with ordering, stock rotation, and storage.
Monitor stock levels and report shortages or issues promptly.
Support the Head Chef in controlling food costs and margins.
Team Support
Support and guide kitchen colleagues during service.
Promote a positive, professional, and collaborative working environment.
Assist with training and development of junior kitchen team members where required.
Person Specification
Essential
Proven experience as a Sous Chef, Second Chef, or equivalent role.
Strong understanding of fresh-food cooking and kitchen operations.
Knowledge of food safety, hygiene, and allergen management.
Ability to work calmly and efficiently in a fast-paced environment.
Flexible approach to working hours, including evenings and weekends.
Reliable, organised, and committed to high standards.
Desirable
Experience in a hotel, pub, or restaurant environment.
Experience supporting events and function catering.
Relevant food safety qualifications (or willingness to obtain).
Hotel Profile:
The Tredegar Arms Hotel is a 10-bed boutique hotel with a busy bar, restaurant, and function room, serving both local customers and overnight guests. The kitchen delivers a quality, fresh-food offering across day-to-day service, events, and functions.
Role Purpose:
The Sous Chef / Second Chef plays a key role in supporting the Head Chef in the day-to-day operation of the kitchen. This position requires a reliable, skilled, and motivated chef who can maintain high food standards, support menu delivery, and ensure consistency, cleanliness, and compliance at all times.
The role is hands-on and operational, with responsibility for service delivery, food preparation, and contributing to the overall success of the food offering.
Key Responsibilities:
Kitchen Operations
Support the Head Chef in the preparation, cooking, and presentation of all food.
Take responsibility for kitchen operations during shifts or in the absence of the Head Chef.
Ensure all dishes are prepared to specification and delivered consistently.
Assist with menu development, specials, and seasonal dishes.
Food Quality & Standards
Maintain high standards of food quality, presentation, and portion control.
Ensure food is prepared using fresh ingredients and in line with agreed menus.
Minimise waste through effective stock control and preparation practices.
Health, Safety & Compliance
Ensure full compliance with food safety, hygiene, and health and safety legislation.
Maintain clean, organised, and safe kitchen areas at all times.
Complete temperature checks, cleaning schedules, and food safety records.
Support food safety audits and inspections.
Stock & Cost Control
Assist with ordering, stock rotation, and storage.
Monitor stock levels and report shortages or issues promptly.
Support the Head Chef in controlling food costs and margins.
Team Support
Support and guide kitchen colleagues during service.
Promote a positive, professional, and collaborative working environment.
Assist with training and development of junior kitchen team members where required.
Person Specification
Essential
Proven experience as a Sous Chef, Second Chef, or equivalent role.
Strong understanding of fresh-food cooking and kitchen operations.
Knowledge of food safety, hygiene, and allergen management.
Ability to work calmly and efficiently in a fast-paced environment.
Flexible approach to working hours, including evenings and weekends.
Reliable, organised, and committed to high standards.
Desirable
Experience in a hotel, pub, or restaurant environment.
Experience supporting events and function catering.
Relevant food safety qualifications (or willingness to obtain).