Head Chef Banqueting

Fairmont; Knutsford; On-site; GBP 55,000 - 75,000; Full time

Benefits offered by this job

Exclusive hotel discounts

Colleague restaurant & staff perks

Training and development opportunities

Competitive pension and holiday

Job summary

Fairmont is seeking a Head Chef to lead the Banqueting Kitchen, delivering high-quality dishes for events of all sizes. You will design seasonal menus with the Executive Chef, mentor a skilled team, and work closely with Events, Sales, and Operations to ensure flawless execution.

With 5+ years in luxury hotel kitchens and NVQ Level 2/3 plus Level 3 Food Safety, you will drive cost control, sustainability, and guest satisfaction while maintaining exceptional standards.

Qualifications

• 5+ years’ experience in high-volume banqueting or luxury hotel kitchens
• Proven leadership at Senior Sous Chef or Head Chef level
• NVQ Level 2/3 Professional Cookery (or equivalent)
• Level 3 Food Safety (essential)
• Strong knowledge of UK food safety, allergens, and HACCP
• Demonstrated ability to manage costs, menus, and large-scale production

Responsibilities

• Lead all aspects of the Banqueting Kitchen and ensure seamless delivery for events of all sizes.
• Design and develop seasonal menus in partnership with the Executive Chef.
• Mentor, inspire, and develop a skilled kitchen team.
• Collaborate with clients, event planners, and internal stakeholders to tailor experiences.
• Oversee stock management, procurement, and cost control to maximise profitability.
• Uphold food safety, hygiene, and health regulations at all times.
• Coordinate daily kitchen operations including production schedules and quality control.
• Work with Events, Sales, and Operations teams to ensure flawless event execution.
• Conduct regular training and performance reviews to support development.
• Champion sustainability initiatives within the kitchen and hotel operations.

Skills

Leadership

Mentoring

Cost control

Menu development

Team development

Collaboration

Flexibility

Multi-skilling

Education

NVQ Level 2/3 Professional Cookery

Level 3 Food Safety

Job description

Job Description

• Reporting to the Executive Head Chef the Head Chef will lead all aspects of the Banqueting Kitchen, ensuring seamless delivery of high‑quality dishes for events of all sizes.
• Design and develop seasonal, innovative menus in partnership with the Executive Chef, showcasing premium ingredients and modern techniques.
• Inspire, mentor, and develop a skilled team of chefs, fostering a culture of excellence, creativity, and continuous improvement.
• Collaborate with clients, event planners, and internal stakeholders to create bespoke culinary experiences tailored to each occasion.
• Oversee stock management, procurement, and cost control to maximise profitability while maintaining exceptional standards.
• Uphold strict compliance with food safety, hygiene, and health regulations at all times.
• Stay current with culinary trends and integrate new ideas to elevate the Fairmont banqueting offering.
• Coordinate daily kitchen operations including production schedules, plating standards, and quality control.
• Work closely with Events, Sales, and Operations teams to ensure flawless event execution and guest satisfaction.
• Conduct regular team briefings, performance reviews, and training programmes to support professional development.
• Champion sustainability initiatives and support Fairmont’s commitment to responsible hospitality.
• Maintain a proactive, solutions‑focused approach to ensure guest expectations are consistently exceeded.
• Demonstrate flexibility and multi‑skilling as required to support the wider culinary and hotel operation.

Please note that we believe in flexibility and multi-skilling, and you may be asked to do different tasks from time to time to enable us to meet the needs of our guests and colleagues.

Qualifications

• 5+ years’ experience in high‑volume banqueting or luxury hotel kitchens
• Proven leadership at Senior Sous Chef or Head Chef level
• NVQ Level 2/3 Professional Cookery (or equivalent)
• Level 3 Food Safety (essential)
• Strong knowledge of UK food safety, allergens, and HACCP
• Demonstrated ability to manage costs, menus, and large‑scale production

Additional Information

What is in it for you?

• Exclusive Discounts:
  • Fairmont Cheshire, The Mere, Spa and Golf discount
  • Fairmont, Raffles, and Accor Hotels (friends and family rates are included)
  • 20% off food and beverage in on-site restaurants
• Colleague restaurant
• Being part of The Mere Team – our culture is unique!
• You will benefit from training and development opportunities
• Competitive salary and benefits including pension
• 28 days of holiday including public holidays
• 1-5 days service award based on length of service
• Special rates for Fairmont Cheshire, The Mere colleagues and their friends & family and discount across Accor hotels worldwide
• And last but not least you will get to work with a team of EXTRAORDINARY people