Catering Jobs at Bolton White Group

Job Description

• The Executive Chef is responsible for overseeing the entire culinary operation, ensuring exceptional food quality, presentation, and service.

Key Responsibilities

• Menu Development: Designing innovative, high-end menus that align with the hotel’s brand and guest expectations.
• Kitchen Management: Leading and supervising the culinary team, ensuring efficiency, hygiene, and compliance with health and safety regulations.
• Food Quality & Consistency: Maintaining high standards in taste, presentation, and consistency across all outlets (restaurants, banquets, room service, etc.).
• Budget & Cost Control: Managing food costs, inventory, and supplier relationships to optimize expenses while maintaining quality.
• Team Training & Development: Hiring, training, and mentoring chefs and kitchen staff to maintain excellence in culinary execution.
• Collaboration & Innovation: Working with hotel management to create seasonal promotions, special events, and unique dining experiences.

Requirements

• Qualification: Bachelor Degree,
• Experience: 10 - 15 years.

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Job Description

• We are seeking an experienced Sous Chef to support the Executive Chef in managing the culinary operations of our four-star hotel.
• The ideal candidate will play a key role in ensuring smooth kitchen operations, high food quality, and effective team supervision.

Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations
• Supervise and coordinate kitchen staff during shifts
• Ensure food quality, consistency, and presentation meet hotel standards
• Assist with menu planning, food preparation, and cost control
• Monitor hygiene, health, and safety standards
• Support training and development of kitchen staff
• Step in for the Executive Chef when required

Requirements

• Proven experience as a Sous Chef or Senior Chef de Partie in a hotel or similar setting
• Strong leadership and organizational skills
• Good knowledge of kitchen operations and food safety standards
• Ability to work in a fast-paced environment.

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Requirements

• Interested candidates should possess relevant qualifications
• At least 2 years of experience in a similar role.

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Job Summary

• We are looking for a skilled Chef de Partie (Continental) to join the culinary team at our four-star hotel. The ideal candidate will be responsible for preparing high-quality continental dishes while maintaining consistency and efficiency in the kitchen.

Key Responsibilities

• Prepare and present continental cuisine according to hotel standards
• Manage the assigned kitchen section and ensure smooth daily operations
• Maintain quality, portion control, and food presentation standards
• Assist with menu preparation and daily specials
• Ensure proper food storage, labeling, and stock rotation
• Follow health, safety, and hygiene regulations
• Support senior chefs and work effectively as part of the kitchen team

Qualifications

• Proven experience as a Chef de Partie or Demi Chef de Partie in continental cuisine
• Strong knowledge of continental cooking techniques and kitchen operations
• Ability to work in a fast-paced hotel environment
• Good teamwork and communication skills
• Culinary certification or relevant training preferred.