Qualifications

• Diploma or Certificate in Culinary Arts, Food Production, or a related field.
  
• Food Safety and Hygiene certification.
  
• 3–5 years of experience in a professional kitchen, preferably in banqueting, catering, or large-scale food production.
  
• Previous experience in a supervisory role such as Chef de Partie or Junior Sous Chef.
  
• Strong knowledge of food preparation, presentation, and kitchen operations.
  
• Ability to plan and execute menus for large events and functions.
  
• Knowledge of food cost control, inventory management, and waste reduction.
  
• Excellent leadership and team management skills.
  

• Lead the execution of high-quality, visually appealing, and consistently delicious food for banquets of varying scale and complexity, ensuring exceptional guest satisfaction across diverse events including weddings, corporate functions, and social gatherings.
  
• Uphold the highest standards of culinary excellence by meticulously overseeing daily banquet production, from mise en place to plating, ensuring consistency, accuracy, and adherence to presentation guidelines.
  
• Stay current with evolving culinary trends, banquet menu innovations, and advanced preparation techniques to contribute to menu development and enhance the overall dining experience.
  
• Monitor and optimize food costs specific to banquet operations by conducting yield analysis, minimizing waste, managing portion control, and coordinating with purchasing to secure high-quality ingredients within budgetary guidelines.
  
• Oversee the organization and maintenance of banquet production schedules, event timelines, and kitchen workflow to ensure seamless service during high-volume events.
  
• Manage, mentor, and train banquet kitchen staff, including line cooks, prep cooks, and temporary event personnel, fostering a culture of professionalism, teamwork, and continuous improvement.
  
• Conduct regular performance evaluations, provide on-the-job training, and ensure staff compliance with food safety, sanitation, and HACCP standards.
  
• Collaborate closely with the Executive Chef and Banquet Chef to plan menus, develop recipes, and standardize banquet production sheets and costing templates.
  
• Supervise banquet kitchen operations during events, stepping in as needed to maintain service flow, address challenges, and ensure timely delivery of food to service teams.
  
• Maintain inventory of banquet-specific ingredients, equipment, and serviceware, ensuring readiness for upcoming events and efficient turnover of stock.
  
• Promote a safe, organized, and efficient kitchen environment by enforcing cleaning schedules, equipment maintenance, and proper storage practices.