Head Chef - Events Kitchen

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

Job summary

A luxury hotel group in the UK is seeking an experienced Head Chef for its Events Kitchen. The role involves leading the kitchen, creating high-quality menus, and ensuring superior dining experiences. Candidates should have extensive culinary knowledge, management experience, and the ability to thrive under pressure. This is an opportunity to work in a prestigious environment with a focus on excellence.

Qualifications

• 6-8 years of experience in a 5-star hotel focusing on large banquets.
• 3-4 years of departmental leadership experience.
• Ability to maintain hygiene standards in a busy kitchen.

Responsibilities

• Create memorable guest experiences through culinary artistry.
• Direct all aspects of the Events kitchen operation.
• Maintain kitchen equipment in pristine condition.

Skills

Culinary trends knowledge

Management experience

Effective communication

Flexibility under pressure

Job description

Head Chef – Events Kitchen

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.

Responsibilities

• 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

Qualifications

• 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.