Banqueting Head Chef - Quality Hotel - Upto 44k + Benefits

Fine Dining Banqueting Head Chef - Quality Hotel - Upto 44k + Benefits

Immediate Start

About the Role

We are seeking a talented and highly motivated Banqueting Head Chef to lead the banqueting kitchen at our prestigious qualityhotel near Milton Keynes. The hotel hosts a variety of high-end events, including weddings, corporate functions, and private dining experiences, all executed to the highest culinary standards.

You will be responsible for delivering exceptional food quality, leading a dedicated banqueting kitchen brigade, and ensuring a seamless, efficient operation that aligns with the hotel's fine dining ethos.

Key Responsibilities

• Oversee all aspects of banqueting food production for events ranging from 10 to 200 covers.

• Design and deliver creative, seasonal, and bespoke menus for weddings, conferences, gala dinners, and VIP functions.

• Lead, mentor and train the banqueting kitchen team, ensuring consistency and excellence at all times.

• Maintain strict food safety, hygiene, and health & safety compliance across the kitchen.

• Work closely with the Events and Sales teams to align culinary offerings with client expectations.

• Ensure cost control, stock rotation, and wastage minimisation in line with GP targets.

• Liaise with suppliers to source premium ingredients while maintaining budgets.

• Maintain exemplary presentation and quality of dishes under pressure and high volume.

• Support Executive Chef in wider kitchen planning and occasional à la carte service as needed.

Candidate Requirements

Essential:

• Proven experience as a Head Chef or Senior Sous Chef in a high-volume, fine dining or luxury hotel environment.

• Strong banqueting or events background with a track record of delivering premium-quality food at scale.

• Passion for classical and contemporary cuisine, with a flair for presentation and detail.

• Strong leadership skills with experience in managing and motivating a large team.

• Excellent organisational and communication abilities.

• Sound knowledge of HACCP, food safety, and allergen regulations.

• Flexible approach to working hours (evenings, weekends, holidays as required).

Desirable:

• Formal culinary training (e.g., NVQ Level 3, City & Guilds, or equivalent).

• Experience with Michelin or 3/4/5 AA Rosette standards.

• Menu costing and budget management experience.

What We Offer

• Competitive salary package with performance bonus.

• Staff accommodation may be available.

• Meals on duty.

• Uniform and laundry service.

• Discounts across F&B and hotel stays.

• Training and career development opportunities in a highly regarded hospitality group