What you will do:
1. Oversee the day to day running of a kitchen section, delivering high quality food standards for our events and experiences.
2. Support the delivery of a varied events programme including corporate hospitality, private dining and ticketed experiences.
3. Take responsibility for daily ordering for the pastry section while maintaining awareness of overall kitchen requirements.
4. Produce high quality seasonal dishes, implementing the Head Chef’s menu ethos and bringing dishes to life.
5. Ensure consistency of food quality, presentation and plating, with dishes prepared and served in a timely manner.
6. Maintain and update recipes, ensuring consistency across junior chefs and temporary staff.
7. Support the development of seasonal and bespoke event menus.
8. Train and mentor junior chefs and agency staff working within the kitchen brigade.
9. Minimise food waste and manage mise en place efficiently.
10. Support efforts to reduce unnecessary consumption of gas, electricity and water.
11. Maintain consistently high standards of cleanliness, organisation and food safety within the kitchen.
12. Ensure compliance with all company procedures relating to hygiene, stock rotation, storage and temperature control.
13. Report any faulty equipment, incidents or health and safety concerns as required.
14. Maintain a clean and safe working environment for the kitchen team.
15. Attend team briefings and meetings where required.
16. Undertake any additional duties consistent with the responsibilities of the role.
What you will bring to the role:
17. Formal culinary training or professional qualification.
18. Strong pastry skills.
19. Professional experience in fine dining establishments, Michelin starred or 2 AA Rosette kitchens preferred.
20. Experience working in high quality events or banqueting environments is highly desirable.
21. Strong knowledge of European and British cuisine.
22. Ability to work confidently with high quality ingredients and prepare dishes from scratch.
23. Clear and confident communication skills.
24. Ability to work effectively under pressure in a busy kitchen environment.
25. Strong organisational skills and ability to lead a section of the kitchen brigade.
26. Positive team player with confidence to delegate tasks when required.
27. Flexible approach to working hours according to the events schedule and kitchen rota.
28. Excellent understanding of food hygiene standards and willingness to undertake further training where required.
We support our colleagues with a wide range of benefits:you will start with 24 days' holiday, and 3 additional days over the Christmas period and 1 Personal Day, Private Medical cover & Health plan, Life Insurance, Pension, Employee Assistance Programme (EAP), generous Employee discount (up to 40% off products), and many more.