About this role
DISCOVER THIS WAYAs a Chef de Cuisine – Main Kitchen & Banqueting, you are at the heart of the hotel's culinary operation. You are responsible for the Main Kitchen, overseeing central food preparation that supports our outlets, as well as the planning and execution of banqueting, meetings and events.From preparing stocks, sauces and mise en place for our outlets to delivering dinner for a large event, you make sure the kitchen is organised, prepared and ready to deliver. Working closely with the Executive Chef and wider Food & Beverage team, you will lead the Main Kitchen team and ensure quality and consistency remain high, whatever the volume. What are your responsibilities? · Run the day-to-day operation of the Main Kitchen, making sure preparation, production and service are well organised and delivered to a consistently high standard.· Oversee central preparation for the hotel's culinary outlets, including stocks, sauces, butchery and other mise en place, making sure teams have what they need for service.· Lead the kitchen operation for banquets, meetings and events.· Plan ahead for large events and busy periods, coordinating preparation, production volumes, timing and staffing based on expected business.· Work closely with Event Operations and Food & Beverage teams before and during events to make sure changes, timings and special requests are communicated clearly.· Lead by example, coach and develop the kitchen team, creating a positive and high-performing environment where people are encouraged to learn, grow and take ownership.· Develop and evolve menus together with the Executive Chef.· Organise kitchen workflows, preparation and staffing to ensure smooth and efficient service across multiple outlets.· Monitor food costs, ordering, stock levels and waste, identifying opportunities to improve efficiency and support the commercial perfo