Role Purpose
The Training and Implementation Chef will support the successful implementation of food and beverage initiatives across the hotel estate by training kitchen teams, embedding new menus and standards, and ensuring consistent execution. The role works closely with Central F&B, Development Chefs and Hotel Operations to translate menu concepts into practical, deliverable kitchen execution while maintaining quality, efficiency and guest experience.
Responsibilities
Menu Implementation
* Support the rollout of new menus and food initiatives across hotels.
* Ensure recipes, specifications and plating standards are understood and executed consistently.
* Work with hotel chefs to embed new dishes and operational processes.
Culinary Training
* Deliver structured training to hotel chefs and kitchen teams on new menus, techniques and standards.
* Support chef capability development through coaching and on‑site training.
* Create simple training materials and kitchen guides where required.
Pre-Launch Preparation
* Support launch readiness in kitchens ahead of new menu introductions.
* Ensure teams are confident in preparation methods, service delivery and dish presentation.
* Identify operational challenges before launch and work with central teams to resolve them.
Quality & Standards
* Conduct kitchen visits to monitor execution of menus and food standards.
* Provide coaching and guidance to improve consistency across the estate. Support adherence to food safety, allergen and specification requirements.
* Give operational feedback to development chefs and central F&B teams on recipe performance and operational feasibility.
* Identify opportunities to improve recipes, processes or training.
Collaboration
* Work closely with Central F&B team, Development Chefs, Hotel Executive Chefs, Kitchen Teams and Operations Teams.
Behaviours, Skills & Experience
* Strong culinary background with experience in high‑volume hospitality operations.
* Excellent communication and training skills.
* Ability to coach and develop chefs.
* Strong understanding of recipe execution, kitchen processes and food presentation.
* Knowledge of food safety and allergen requirements.
* Hands‑on leadership – Leads by example in the kitchen.
* Coaching mindset – Develops and supports chefs to improve skills and confidence.
* Quality focus – Ensures dishes are delivered consistently and to high standards.
* Proven experience working in professional kitchens, ideally at Senior Chef de Partie, Sous Chef or Head Chef level.
* Strong knowledge of recipe execution, kitchen operations and food quality standards.
* Coaching & Development Mindset – Enjoys teaching, mentoring and building the skills and confidence of chefs.
Inclusion Statement
Diversity, equity, and inclusion are at the heart of who we are and what we do. Our commitment to these values is unwavering and they are central to our mission. We encourage applications from all backgrounds, communities and industries and we are happy to discuss any reasonable adjustments or flexibility that you may require, including whether a role can be part‑time or a job‑share.
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