Staff Chef

BRAND INTRODUCTION

At Montcalm Collection, we believe that timeless style
and genuine hospitality are more than just values, they’re a way of life. Our
people are the heart of our hotels: passionate individuals working together as
a team, united by an unwavering commitment to providing first-class personal
service.

Our collection spans some of London’s most storied
buildings, from elegant Georgian townhouses and an 18th-century brewery to a
historic head office and a contemporary architectural landmark. Each hotel has
its own unique story, and within everyone, our team create unforgettable
experiences for our guests.

While our walls speak of history, it’s our people,
their ambition, and their creativity, that shapes our future.

Join us, and become part of a culture that celebrates
individuality, nurtures potential, and upholds the very highest standards of
the art of hospitality.

ROLE OVERVIEW

The Chef exhibit meticulous eye for detail, a passion to
deliver great culinary experience to the team members. You will bring
creativity, precision and dedication. The role is critical to maintaining
reputation and delivery of unparalleled team member experiences via thoughtful
menu preparation and a top-quality product for hotel employees and helping
kitchen staff when necessary.

COMPETENCIES

1.
Personal Behaviours

· Self-motivated
and supportive to others.

· Has a
positive, collaborative, solutions-oriented attitude.

· Seeks
for advice or different perspective in order to manage situations outside of
their immediate control.

· Demonstrates
punctuality and good time management by observing agreed start and end times
and lunch breaks.

· Offers
flexibility when business needs require rota changes.

· Gives
sufficient notice for sickness and other absences, and lateness.

· Arrives
to work earlier to change and / or prepare to start their duties at agreed
time.

· Follows
the dress code for the job role and makes every effort to keep high personal
hygiene standards.

· Completes
all trainings assigned by the company and their manager, makes an effort to
improve based on feedback gathered during annual reviews, probation assessment,
and check-in conversations with the manager.

2. Collaboration & Teamwork

·
Work
in coordination with other kitchen sections (cold kitchen, hot kitchen, pastry)
as needed.

·
Communicate
effectively with Sous Chef, Head Chef, and team members to ensure smooth
kitchen operations.

·
Assist
in training junior kitchen staff and apprentices in preparation techniques and
hygiene standards.

·
Participate
in team briefings and feedback sessions to improve service quality.

KEY RESPONSIBILIES

1. Food Preparation & Cooking

·
Prepare
ingredients by washing, chopping, marinating, and portioning according to
recipes.

·
Ensure
dishes are cooked to the required quality, consistency, and presentation
standards.

·
Follow
standardized recipes and plating guidelines to maintain uniformity.

·
Monitor
cooking times and temperatures to guarantee food safety and quality.

2. Event & Banquet Service Support

·
Assist
in the setup and preparation for banquets, conferences, weddings, and other
hotel events if required.

·
Work
closely with the banquet and events team to meet event-specific requirements
and timings..

·
Adapt
promptly to last-minute menu changes or requests.

3. Quality Control & Hygiene

·
Ensure
all food items comply with hygiene and safety regulations (HACCP, local laws).

·
Conduct
regular checks of ingredients and finished dishes for freshness and quality.

·
Maintain
a clean and sanitized workstation before, during, and after service.

·
Properly
store leftovers, ingredients, and prepared foods following hotel policies.

4. Inventory & Stock Management

·
Assist
with the receipt and inspection of deliveries to ensure quality and quantity.

·
Maintain
accurate records of stock usage and report shortages or discrepancies to the
Sous Chef.

·
Rotate
stock to minimize waste and adhere to FIFO (First In, First Out) principles.

·
Assist
in ordering ingredients and supplies as directed.

6. Kitchen Maintenance & Safety

·
Keep
the kitchen workstations organized and free of clutter.

·
Ensure
all kitchen equipment is used safely and report any malfunctions immediately.

·
Follow
all health and safety guidelines to prevent accidents and injuries.

·
Support
environmental sustainability efforts, including waste reduction and recycling
initiatives.

SKILLS &
QUALIFICATIONS

·
Previous experience as Chef, or similar
role in a hotel, restaurant, or catering environment.

·
Good knowledge of food preparation, cooking
techniques, and food safety standards.

·
Ability to work efficiently under pressure and
in a fast-paced environment.

·
Attention to detail in food presentation and
taste.

·
Strong teamwork and communication skills.

·
Food hygiene certification is required.

WORKING CONDITIONS

·
Flexibility to work shifts, including weekends
and bank holidays.

·
Physical
demands such as being on the feet for long periods of time and manual handling.