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 and 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

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 and 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 FandB and hotel stays.

Training and career development opportunities in a highly regarded hospitality group

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