ABOUT MONTCALM COLLECTION

United by timeless style and peerless service, Montcalm Collection is London’s compendium of luxury hotels. Housed in elegant Georgian townhouses, an 18th-century brewery, heritage headquarters and a diamond-shaped skyscraper, each hotel reveals a different chapter in the city’s story.
The hotels in the collection include a historic brewery, reimagined as a vibrant modern hotel: Montcalm Brewery. A storied city-slicker, housed in the former headquarters of the Royal Mail: Montcalm Royal London House. A property with a bold new perspective at Montcalm East, part of Marriott’s Autograph Collection. And a duo of mindful hotels which set a slower pace: Inhabit, Southwick Street and Inhabit, Queen’s Gardens, both part of Design Hotels.
Our flagship hotel is on the brink of a bold new era. Its Grade II-listed building on the cusp of Park Lane has been sensitively refreshed by architects Holland Harvey. Interiors are being rejuvenated by Studio Mica and Studio Est. We have added a new signature restaurant helmed by a world-famous chef, alongside a dapper lounge and bar. Communal areas, bedrooms and suites have all been artfully redesigned; our spa and Grand Ballroom will re-emerge as modern icons.
Conscious, cultured, characterful, and considerate, Montcalm Mayfair is a five-star hotel set on a historic crescent that sits proudly at the top of Park Lane, steps from Hyde Park and the West End, with a toe in Marylebone, bringing a fresh, holistic hospitality approach to London luxury. The respectful, sensitive full restoration includes a wellness space, community-welcoming public spaces and a restaurant helmed by an internationally acclaimed chef.

OVERVIEW

Montcalm Collection are looking for a skilled and ambitious Executive Head Chef who can look after the kitchen and culinary experiences in the newly refurbished luxury hotel Montcalm Mayfair. If you have an eye for detail and the ability to drive standards and exceed customer’s expectations we invite you to join our team. You will help to shape the Montcalm Collection’s next chapter and showcase your skills. Become a trusted ambassador for one of our hotels and take advantage of the opportunity to move between properties, achieving the service and product delivery standards for the department with a high degree of customer care and service.
You will supervise a large number of kitchen employees in a full-service, luxury hotel with multiple major food and beverage outlets and banquet facilities with the capacity to cater to more than 500 people. May oversee subordinate managers and/or supervisors and professional culinary staff.

ESSENTIAL QUALIFICATIONS

• Exceptional creative abilities and extensive menu development and budget preparation.
• Passion for creating exceptional culinary experiences.
• Excellent interpersonal skills and leadership skills to engage and motivate key stakeholders, especially colleagues.
• Education: Culinary degree or equivalent professional training.
• Minimum 3 - 5 year’s experience in a similar position at a luxury hotel or large hospitality group as an Executive Chef.
• In-depth knowledge of food safety regulations and standards.

Promote Montcalm Mayfair to become a recognised culinary destination by creating memorable guest experiences through artistry and uncompromised passion for excellence.

• Coordinate and direct all aspects of the Kitchen operation and collaborate with the Food and Beverage team and all necessary stakeholders to achieve marketing and business goals and objectives.
• Manage all aspects of the kitchen operations (budgeting, forecasting, capex resource planning, labour management, waste management, etc.), food quality, and administrative functions.
• Create recipes and menus, and pricing in accordance with marketing, cost control, and profit objectives.
• Anticipate and evaluate the market needs pertaining to the culinary expectations, considering the local market, guest mix, and industry and competitive trends to recommend appropriate product/service and operational changes to ensure guest.
• Work closely with other departments such as Sales & Marketing to conceptualize and implement dynamic marketing programmes to drive marketing/PR activities for the outlets.
• Complete forecasts, plans, and departmental production reports for management.
• Participate in the preparation of the hotel’s annual budget and the setting of departmental goals.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Control the ordering and requisitions to achieve budgeted costs.
• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.
• Educate and train team members in compliance with service standards and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering, and banquet staff with banquets, parties, and other special events.
• Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers.
• Solicit guest feedback to improve food and presentation quality, as well as address questions relating to kitchen and food services.
• Instigate a continuous improvement mindset in the department to drive employee engagement and maintain market positioning with exceptional financial returns.
• Assist the Director of Food and Beverage with menu planning, food and beverage coordination, table arrangements, decoration options, etc.
• Work in synergy with the Food and Beverage leaders to ensure that the divisional targets are achieved and well communicated.
• Ensure that all menu items are prepared and presented according to established recipes and standards that meet the quality, consistency, presentation, portioning, garnishment, and utilization goals.
• Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends.
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimise waste and pilferage.
• Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
• Adhere to governmental regulations as well as hotel or company policies and procedures.
• Perform other duties as assigned

Promote Montcalm Mayfair to become a recognised culinary destination by creating memorable guest experiences through artistry and uncompromised passion for excellence.

• Coordinate and direct all aspects of the Kitchen operation and collaborate with the Food and Beverage team and all necessary stakeholders to achieve marketing and business goals and objectives.
• Manage all aspects of the kitchen operations (budgeting, forecasting, capex resource planning, labour management, waste management, etc.), food quality, and administrative functions.
• Create recipes and menus, and pricing in accordance with marketing, cost control, and profit objectives.
• Anticipate and evaluate the market needs pertaining to the culinary expectations, considering the local market, guest mix, and industry and competitive trends to recommend appropriate product/service and operational changes to ensure guest.
• Work closely with other departments such as Sales & Marketing to conceptualize and implement dynamic marketing programmes to drive marketing/PR activities for the outlets.
• Complete forecasts, plans, and departmental production reports for management.
• Participate in the preparation of the hotel’s annual budget and the setting of departmental goals.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Control the ordering and requisitions to achieve budgeted costs.
• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.
• Educate and train team members in compliance with service standards and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering, and banquet staff with banquets, parties, and other special events.
• Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers.
• Solicit guest feedback to improve food and presentation quality, as well as address questions relating to kitchen and food services.
• Instigate a continuous improvement mindset in the department to drive employee engagement and maintain market positioning with exceptional financial returns.
• Assist the Director of Food and Beverage with menu planning, food and beverage coordination, table arrangements, decoration options, etc.
• Work in synergy with the Food and Beverage leaders to ensure that the divisional targets are achieved and well communicated.
• Ensure that all menu items are prepared and presented according to established recipes and standards that meet the quality, consistency, presentation, portioning, garnishment, and utilization goals.
• Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends.
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimise waste and pilferage.
• Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
• Adhere to governmental regulations as well as hotel or company policies and procedures.
• Perform other duties as assigned.