Chef De Cuisine Events

Rosewood Hotel Group; London; On-site; GBP 40,000 - 80,000; Full time

Job summary

Join a prestigious hospitality group as the Chef de Cuisine for the upcoming Chancery Rosewood. This role is pivotal in ensuring the highest culinary standards and leading a talented kitchen team. You will develop innovative menus, uphold food quality, and foster a collaborative environment. Your leadership will shape memorable dining experiences while promoting sustainable practices. If you have a passion for culinary excellence and a track record in high-end kitchens, this is your opportunity to make a mark in a vibrant new venue set to elevate London's dining scene.

Qualifications

• 5+ years as Chef de Cuisine or Senior Sous Chef in high-end kitchens.
• Strong leadership and creativity in diverse cuisines.

Responsibilities

• Manage the events kitchen ensuring high standards of hygiene and food quality.
• Develop seasonal menus and collaborate with sales for bespoke culinary experiences.

Skills

Culinary Standards Development

Team Leadership

Menu Creation

Food Quality Management

Sustainable Practices

Public Relations

Training and Mentoring

Culinary Innovation

Education

Culinary Arts Degree or Equivalent

Tools

Culinary Equipment

Food Safety Standards

Job description

About Us

The Chancery Rosewood will welcome guests into a world of enriching experiences and unforgettable moments where they will feel inspired and elevated from the everyday. We will inject new energy into London’s scene where our associates will be the centre of our success. Opening in 2025.

About Rosewood

Rosewood Hotel Group is one of the world’s leading global lifestyle and hospitality management groups. Our group’s foundation is a commitment to “Relationship Hospitality” – a belief that true hospitality springs from the nurturing and building of strong and lasting relationships with fellow associates, guests, partners, and the communities in which our hotels operate. By doing so, we strive to become the industry leader in delivering the true meaning of hospitality.

About the Role

Responsible for the efficient running of the events kitchen, ensuring the highest standards of hygiene, food quality, presentation, and service, while managing a team of culinary professionals.

Key Responsibilities

1. Develop and implement culinary standards that align with corporate strategy and the hotel's vision and goals.
2. In accordance with the culinary management team, drive culinary innovation and excellence.
3. Assist in preparing and updating the departmental operations manual.
4. Source for public relations opportunities to increase awareness and business.
5. Recruit, train, mentor, and manage the culinary team, fostering a positive and collaborative work environment open to feedback.
6. Conduct regular performance reviews and provide ongoing professional development opportunities by developing a structured succession plan.
7. Spearhead regular and effective communication meetings.
8. Entrust duties and responsibilities setting clear expectations, providing resources, and giving autonomy over assignments and checking outcomes.
9. Promote and support Rosewood Impacts, the company commitment to sustainable practices and circular hospitality.
10. Create and maintain diverse, seasonal, and high-quality menus for events.
11. Work closely with the Sales and Catering team to create bespoke menus and memorable culinary experiences.
12. Attend daily or weekly banquet event orders (BEO) review meetings and make note of any changes.
13. Hold daily briefing with the events kitchen team about the upcoming and current functions.
14. Coordinate production with the Culinary Director, Executive Sous Chef, and Events Team.
15. Responsible for managing all day-to-day operations by establishing the day’s priorities and assigning production and preparation.
16. Ensure the highest standards of food quality, preparation, and presentation are consistently met.
17. Join regular kitchen inspections and audits focused on hygiene, health and safety standards and HOH maintenance.
18. Adhere to the F&B budget, ensuring all accounts are managed at the approved budgeted level.

About You

1. A minimum of 5 years of experience as a Chef de Cuisine or Senior Sous Chef in a high-end catering or banquet kitchen.
2. Have a proven track record for excellence.
3. Be people-focused with solid leadership and training skills.
4. Passion-led with strong creativity and knowledgeable about diverse cuisine.
5. Preferably you’ll have had exposure to experience of being part of a pre-opening team.
6. Demonstrate Rosewood's core values and truly be able to share and express your passion for your industry.
7. Demonstrate a commitment to diversity, equity, and inclusion through continuous development, modelling inclusive behaviours.