Executive Sous Chef

About usPart of London + Regional Hotels, The Lensbury Resort is located on the Banks of the River Thames at Teddington and is home to an exclusive leisure club, a 155 bedroom hotel, meeting and events space, restaurant and bar, Spa and 25 acres of gardens and grounds.The RoleAs the Executive Sous Chef for our Meetings & Events (M&E) Kitchen, you will be responsible for overseeing the culinary operations of our M&E department, working closely with the Executive Head Chef. Your main focus will be on creating exceptional menus, ensuring high-quality food preparation and presentation, and leading a team of chefs to deliver memorable dining experiences for our guests. You will play a crucial role in maintaining our reputation for culinary excellence and exceeding guest expectations.Key ResponsibilitiesMenu Planning and Development:Create innovative and appealing menus for meetings and events in collaboration with the Sous Chef, considering dietary restrictions, guest preferences and industry trends.Work closely with clients and event planners to customise menus according to their requirements.Ensure menu consistency and quality across all events.Ensure deliver budget as set by F&B Director.Food Preparation and Presentation:Oversee all aspects of food preparation, including cooking techniques, portion control, and plating presentation.Maintain high standards of taste, appearance, and quality for all event dishes.Monitor food production and ensure efficient execution to meet event schedules.Team Leadership and Development:Supervise and mentor a team of chefs, ensuring thorough training and development.Delegate tasks and provide guidance to maintain a smooth and efficient kitchen operation.Foster a positive and collaborative work environment, encouraging teamwork and creativity.Kitchen Operations Management:Ensure compliance with health and safety regulations, food hygiene standards, and sanitation practices, ensuring a clean and safe kitchen.Manage inventory and food cost control, ensuring efficient use of resources and minimising wastage.Collaborate to source high-quality ingredients and maintain strong relationships with suppliers.Ensure a consistent focus on Allergens management.Event Coordination:Collaborate with the M&E Sales team to understand event requirements and tailor menus accordingly.Coordinate with other departments to ensure the seamless execution of events.Provide culinary expertise and support during event setup, including food displays and live cooking stations.What were looking for:To be successful in this role, you must possess the following qualifications, attitude, behaviours, skills, and values:Proven experience as an Executive Sous Chef in a banqueting environment.Culinary qualifications and relevant certifications in food safety and hygiene.Ability to manage food production and food and staff costs.Strong knowledge of culinary techniques, food presentation, and menu development.Excellent leadership and team management skills.Ability to work well under pressure and meet tight deadlines.Exceptional creativity and passion for culinary arts.Strong communication and interpersonal skills.Flexibility to work evenings, weekends, and holidays as required.