Job Description
Oversee the meticulous planning and delivery of visually stunning, high-quality cuisine for banquets of diverse sizes and complexities, guaranteeing outstanding guest experiences across a range of occasions such as weddings, corporate events, and social functions.
To maintain exceptional culinary standards, meticulously direct daily banquet production, overseeing every stage from mile en place to final plating with precision, ensuring consistency, accuracy, and strict adherence to presentation guidelines.
To remain abreast of shifting culinary trends, innovative banquet menu offerings, and cutting-edge preparation methods, you will play a key role in shaping menu development and elevating the dining experience for guests.
Monitor food expenditures for banquet events by performing yield analyses, reducing waste, regulating portion sizes, and collaborating with procurement teams to source premium ingredients while adhering to financial constraints.
Responsible for managing and coordinating banquet production schedules, event timelines, and kitchen workflows to guarantee flawless service delivery during peak event periods.
Oversee, guide, and develop the banquet kitchen team—including line cooks, prep cooks, and temporary event staff—while cultivating a workplace environment that prioritizes professionalism, collaboration, and ongoing growth.
Conduct periodic performance assessments, deliver hands-on training sessions, and verify that all team members adhere to food safety, sanitation, and HACCP protocols.
Work collaboratively with the Executive Chef and Banquet Chef to strategize menu concepts, refine recipes, and implement standardized banquet production sheets and costing templates.
Oversee banquet kitchen operations throughout events, intervening as necessary to sustain service continuity, resolve challenges, and guarantee prompt food delivery to service staff.
Oversee the inventory of banquet-specific ingredients, equipment, and serviceware to ensure preparedness for upcoming events and seamless stock turnover efficiency.
Enhance kitchen safety, organization, and efficiency by implementing and adhering to established cleaning schedules, ensuring regular equipment maintenance, and maintaining proper storage practices.
Bachelor’s degree in Computer Science, Engineering, or a related field is required. Candidates must possess at least three years of experience in software development, with proficiency in Python, Java, or C++. Strong problem-solving abilities and excellent communication skills are essential. Experience with cloud platforms such as AWS or Azure is highly desirable. Familiarity with DevOps practices and CI/CD pipelines is a plus. The ability to work collaboratively in a team environment and manage multiple projects efficiently is necessary.
A diploma or certificate in Culinary Arts, Food Production, or a closely related discipline is required.
Food Safety and Hygiene Certification is required for this position, demonstrating a commitment to maintaining high standards of cleanliness and safety in all food handling and preparation processes.
Requires three to five years of hands-on experience within a professional kitchen environment, with preference given to candidates who have worked in banqueting, catering, or high-volume food production settings.
Seeking candidates with prior leadership experience in kitchen management, including positions like Chef de Partie or Junior Sous Chef.
Possesses comprehensive expertise in food preparation, presentation, and kitchen operations.
Capable of designing and implementing menus tailored for extensive events and functions.
Proficiency in overseeing food costs, managing inventory levels, and implementing strategies to minimize waste is required.
Dynamic leadership capabilities combined with a strong aptitude for managing and motivating teams to achieve exceptional performance.
Qualifications
Diploma , Professional Certificate
Experience Required
3 - 5 years
