Head Chef - Events Kitchen

The Hongkong and Shanghai Hotels, Limited; City Of London; On-site; GBP 50,000 - 70,000; Full time

Job summary

A prestigious luxury hotel in London is seeking a Head Chef to lead the Events Kitchen team. You will coordinate operations, manage culinary creativity, and ensure high standards of hygiene and quality. Ideal candidates have extensive culinary knowledge, proven management experience, and thrive under pressure. This role offers market-leading remuneration and attractive benefits.

Benefits

Market-leading remuneration

Service charge

Attractive benefits

Qualifications

• Extensive technical knowledge and current culinary trends.
• Minimum 6-8 years in 5-star hotel with large banquet experience.
• 3-4 years in charge of the kitchen department.

Responsibilities

• Coordinate and direct all aspects of the Events kitchen operation.
• Develop food required for the assigned kitchen.
• Maintain a sanitary environment while working.

Skills

Culinary creativity

Management of chefs

Communication skills

Sanitary practices

Flexibility under pressure

Job description

The Peninsula London is delighted to announce that we are seeking a Head Chef to join our Events Kitchen team. This service is critical to the success of any guest experience, providing a quality menu in conjunction with high levels of dining service within the function rooms or Ballroom. This position will have a great passion for quality food and ingredients and be able to work flexibly within a kitchen brigade.

• An exceptional opportunity to join our high-profile flagship hotelin London
• Market-leading remuneration, service charge, and attractive benefits
• Join our award-winning group, working alongside a highly experienced team

Key Accountabilities

• Promote The Peninsula London to becoming a recognized culinary destination by creating memorable guests experiences through artistry and uncompromised passion for excellence
• Coordinate and direct all aspects of the Events kitchen operation
• Develop and produce all food required for the assigned kitchen
• Control the ordering and requisitions to meet budgeted costs
• Develop, motivate, supervise and coach departmental employees in maintaining a culture in compliance with mission, vision, values, and cores principles HSH
• Administer the duty schedules and present them to the Executive Sous Chef for approval
• Supervise the work allocation to staff according to their knowledge and skill level
• Maintain technical worksheets, recipes and costing up to date
• Ensure personnel, physical and environmental hygiene is maintained in adherence to HACCP
• Always keep the kitchen equipment in pristine condition to maximize its operating life
• Collaborate with the Food and Beverage team and the catering team and all necessary stakeholders to achieve marketing and business goals and objectives.

General Requirements

• Extensive technical knowledge and current culinary trends and high level of creativity.
• Extensive experience in management of chefs.
• Minimum 6-8 year experience in 5-star hotel with large banquet or employee restaurant
• 3-4 years in charge of the department.
• Ability to maintain an extremely sanitary environment while working
• Ability to communicate effectively with the team.
• Flexibility and capability of working under pressure

We are delighted to receive your CV and will liaise with suitable candidates directly.