Banqueting Commis Chef — Christmas Party Season

Nine weeks of party nights in a city-centre hotel ballroom: 400-cover set menus, six nights a week, from the first corporate lunch in November to the New Year residents’ dinner.

What you will do

• Batch-prep the set Christmas menu to banqueting spec — turkey, ham, sides and vegetarian and vegan alternatives.
• Plate on the banqueting line to a timed call, holding standards on the four-hundredth plate as on the first.
• Keep allergen-marked plates tracked from the pass to the table with the banqueting supervisor.
• Reset the section for the next night before you leave, including stock pulls from the freezer store.

What we are looking for

• Kitchen experience or the Hearth & Hire training block plus the banqueting volume module.
• Availability six nights a week through December, including the three weeks either side of Christmas.
• Ability to hold a spec under repetition and pressure without drifting from it.
• Non-EEA applicants: the hotel sponsors the permit — apply by early September so the file clears before November.

Good to know

• Start: Season contract, 3 November to 2 January
• Department: Banqueting and Events
• Open to non-EU nationals — the venue sponsors the seasonal employment permit