Job Description
Oversee the meticulous preparation and delivery of premium-quality, aesthetically pleasing, and consistently delightful cuisine for banquets of all sizes and intricacies, guaranteeing outstanding guest experiences at a wide range of occasions such as weddings, corporate functions, and social gatherings.
Ensure culinary excellence is maintained at the highest level by diligently supervising daily banquet operations, meticulously managing each stage from mile en place to final plating while guaranteeing consistency, precision, and strict compliance with presentation standards.
To remain abreast of emerging culinary trends, innovative banquet menu designs, and cutting-edge preparation methods, actively engage in the continuous evolution of menu offerings and elevate the quality of guest dining experiences.
Monitor and enhance food expenditures for banquet operations by performing yield analysis, reducing waste, enforcing portion control, and collaborating with procurement teams to obtain premium ingredients while adhering to financial constraints.
Oversee the planning and coordination of banquet production schedules, event timelines, and kitchen workflows to guarantee flawless service during large-scale events.
Oversee, guide, and develop the banquet kitchen team—including line cooks, prep cooks, and temporary event staff—while cultivating an environment rooted in professionalism, collaboration, and ongoing growth.
Regularly assess staff performance, deliver hands-on training sessions, and enforce adherence to food safety, sanitation, and HACCP regulations to uphold operational excellence.
Work in close partnership with the Executive Chef and Banquet Chef to design menus, refine recipes, and establish standardized banquet production sheets and costing templates.
Oversee banquet kitchen operations throughout events, intervening as necessary to sustain service efficiency, resolve issues, and guarantee prompt food delivery to service teams.
Maintain a comprehensive inventory of banquet-specific ingredients, equipment, and serviceware to ensure preparedness for upcoming events and streamline stock turnover processes.
Ensure a secure, orderly, and streamlined kitchen operation by implementing and maintaining cleaning protocols, equipment upkeep, and correct storage procedures.
Seeking a highly motivated individual with exceptional organizational and communication skills to join our dynamic team. Candidates must possess a minimum of three years of relevant experience, a Bachelor’s degree in a related field, and proficiency in industry-standard software. Responsibilities include coordinating project timelines, managing stakeholder communications, and ensuring compliance with organizational policies. Strong analytical abilities, attention to detail, and the capacity to work independently are essential. Proficiency in data analysis, report generation, and process optimization is required to excel in this role.
A diploma or certificate in Culinary Arts, Food Production, or a related discipline is required.
Maintaining proficiency in food safety and hygiene standards through appropriate certification is essential.
Seeking a candidate with three to five years of culinary experience in a professional kitchen setting, ideally within banqueting, catering, or high-volume food production environments.
Applicants should possess prior leadership experience in a culinary environment, having served in roles like Chef de Partie or Junior Sous Chef.
Expertise in food preparation, presentation, and kitchen operations is essential.
Capable of designing and implementing menus tailored for extensive events and functions.
Proficiency in managing food costs, overseeing inventory, and implementing strategies to minimize waste is essential.
Exceptional ability to lead and manage teams effectively.
Qualifications
Diploma , Professional Certificate
Experience Required
3 - 5 years
