Chef

Park Grand Hotels; Greater London; On-site; GBP 26,000 - 38,000; Full time

Benefits offered by this job

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Job summary

Montcalm Collection in London is seeking a Chef to join our hotel kitchens. The successful candidate will bring creativity, precision, and dedication to our culinary team, delivering high-quality meals for staff and events while upholding our standards of hospitality.

You will work across kitchen sections, support in training junior staff, and ensure food safety and hygiene across all dishes. A passion for cuisine and strong teamwork are essential.

Qualifications

• Experience as a Chef in hotel, restaurant, or catering environment.
• Knowledge of cooking techniques and food safety standards.
• Ability to work efficiently under pressure.
• Strong teamwork and communication skills.

Responsibilities

• Prepare ingredients according to recipes.
• Cook dishes to required quality, consistency, and presentation standards.
• Follow standardized recipes and plating guidelines.
• Monitor cooking times and temperatures to guarantee food safety and quality.

Skills

Teamwork

Communication

Attention to detail

Food safety

Under pressure

Job description

BRAND INTRODUCTION

At Montcalm Collection, we believe that timeless style and genuine hospitality are more than just values, they’re a way of life. Our people are the heart of our hotels: passionate individuals working together as a team, united by an unwavering commitment to providing first-class personal service.

Our collection spans some of London’s most storied buildings, from elegant Georgian townhouses and an 18th-century brewery to a historic head office and a contemporary architectural landmark. Each hotel has its own unique story, and within everyone, our team create unforgettable experiences for our guests.

While our walls speak of history, it’s our people, their ambition, and their creativity, that shapes our future.

Join us, and become part of a culture that celebrates individuality, nurtures potential, and upholds the very highest standards of the art of hospitality.

ROLE OVERVIEW

The Chef exhibit meticulous eye for detail, a passion to deliver great culinary experience to the team members. You will bring creativity, precision and dedication. The role is critical to maintaining reputation and delivery of unparalleled team member experiences via thoughtful menu preparation and a top-quality product for hotel employees and helping kitchen staff when necessary.

COMPETENCIES

1. Personal Behaviours

• Self-motivated and supportive to others.
• Has a positive, collaborative, solutions-oriented attitude.
• Seeks for advice or different perspective in order to manage situations outside of their immediate control.
• Demonstrates punctuality and good time management by observing agreed start and end times and lunch breaks.
• Offers flexibility when business needs require rota changes.
• Gives sufficient notice for sickness and other absences, and lateness.
• Arrives to work earlier to change and / or prepare to start their duties at agreed time.
• Follows the dress code for the job role and makes every effort to keep high personal hygiene standards.
• Completes all trainings assigned by the company and their manager, makes an effort to improve based on feedback gathered during annual reviews, probation assessment, and check-in conversations with the manager.

2. Collaboration & Teamwork

• Work in coordination with other kitchen sections (cold kitchen, hot kitchen, pastry) as needed.
• Communicate effectively with Sous Chef, Head Chef, and team members to ensure smooth kitchen operations.
• Assist in training junior kitchen staff and apprentices in preparation techniques and hygiene standards.
• Participate in team briefings and feedback sessions to improve service quality.

KEY RESPONSIBILIES

1. Food Preparation & Cooking

• Prepare ingredients by washing, chopping, marinating, and portioning according to recipes.
• Ensure dishes are cooked to the required quality, consistency, and presentation standards.
• Follow standardized recipes and plating guidelines to maintain uniformity.
• Monitor cooking times and temperatures to guarantee food safety and quality.

2. Event & Banquet Service Support

• Assist in the setup and preparation for banquets, conferences, weddings, and other hotel events if required.
• Work closely with the banquet and events team to meet event-specific requirements and timings..
• Adapt promptly to last-minute menu changes or requests.

3. Quality Control & Hygiene

• Ensure all food items comply with hygiene and safety regulations (HACCP, local laws).
• Conduct regular checks of ingredients and finished dishes for freshness and quality.
• Maintain a clean and sanitized workstation before, during, and after service.
• Properly store leftovers, ingredients, and prepared foods following hotel policies.

4. Inventory & Stock Management

• Assist with the receipt and inspection of deliveries to ensure quality and quantity.
• Maintain accurate records of stock usage and report shortages or discrepancies to the Sous Chef.
• Rotate stock to minimize waste and adhere to FIFO (First In, First Out) principles.
• Assist in ordering ingredients and supplies as directed.

6. Kitchen Maintenance & Safety

• Keep the kitchen workstations organized and free of clutter.
• Ensure all kitchen equipment is used safely and report any malfunctions immediately.
• Follow all health and safety guidelines to prevent accidents and injuries.
• Support environmental sustainability efforts, including waste reduction and recycling initiatives.

SKILLS & QUALIFICATIONS

• Previous experience as Chef, or similar role in a hotel, restaurant, or catering environment.
• Good knowledge of food preparation, cooking techniques, and food safety standards.
• Ability to work efficiently under pressure and in a fast-paced environment.
• Attention to detail in food presentation and taste.
• Strong teamwork and communication skills.
• Food hygiene certification is required.

WORKING CONDITIONS

• Flexibility to work shifts, including weekends and bank holidays.
• Physical demands such as being on the feet for long periods of time and manual handling.

Compensation: Competitive salary