Head Chef - Conference and Banqueting at Pennyhill Park

Pennyhill Park and The Spa, Bagshot, Surrey
Full Time
Competitive salary plus fantastic benefits
Closing Date: 30th June 2022

In a Nutshell

A very rare opportunity has arisen for a passionate and creative Head Chef - Banqueting, here at Pennyhill Park. Reporting to the Executive Head Chef, you will help prepare and cook delicious food for our Conference & Banqueting Outlets. 

You will be responsible for overseeing the food and kitchen operations for the Conference & Banqueting department, to include but not limited to, weddings, private dinners, functions, parties, meetings, conferences and events.  You will lead and inspire the kitchen and service teams with a culture that delivers an amazing guest experience.

Menu development will be an important part of this role with a thorough understanding and passion for food, flavours and seasonal ingredients.  A key eye for local and current food trends will be integral to this role.

If this is the kind of opportunity you are looking for - apply now!

Lots to do but lots of fun

  • Liaise with relevant Managers and Chefs daily to confirm and deliver all catering needs.
  • Creating and assisting in the production of suitable menu designs for the relevant event or area of food service within the hotel.
  • Ensuring the quality of food and standards of presentation are of the exceptional levels expected when dining at the hotel.
  • Evaluate Industry trends and initiate product improvements to ensure we remain competitive and leaders in our market.  
  • Staff recruitment, appraisals and performance management - inclusive of payroll forms and ATR’s to budgeted levels. 
  • Assisting the team in the smooth, safe and efficient running of the kitchen operation
  • Working with the Executive Chef, to coach and guide new members of the team, putting in place proper induction training and ongoing training and development for all.
  • To assess employee performance and recognise training needs and potential as appropriate.
  • Follow Hotel procedures with respect to grooming, performance and conduct standards, occupational health and safety, emergency procedures and all other hotel policies and procedures as detailed in the employee handbook.
  • Manage the communication throughout the kitchen for any business activity, encourage team work and flexibility.
  • Managing relationships with contractors and suppliers.
  • Fully understanding food GP margins and ensuring these are adhered to and achieved consistently, through close liaison with the Executive Chef.
  • Housekeeping and general preventative Maintenance of the kitchen ensuring equipment and facilities are in good working order.  Structural issues are addressed and Maintenance log maintained.
  • Manage stock control and food purchasing in line with hotel requirements
  • Working with the Executive Chef, to plan the yearly food revenue and profit targets to meet the required GP%.
  • Developing new menus and food items in line with the tastes and dining requirements of the hotel guests and visitors.

Take a look at the incredible range of benefits you can enjoy when you join the Exclusive team and how you can be rewarded and recognised for doing a fantastic job!