Banquet Chef

About the role

The Banquet Chef will lead the banquet kitchen of a luxury hotel, delivering high‑quality food for events, VIP functions and large‑volume catering. You will work closely with the Executive Chef and other hotel departments to ensure seamless service and an exceptional guest experience.

Key responsibilities

• Plan, organize and execute banquet food production according to event requirements and timelines.
• Maintain culinary excellence by ensuring dishes meet quality, presentation and consistency standards.
• Lead daily banquet kitchen operations, coordinate with Culinary, Events, Stewarding and F&B teams.
• Supervise, motivate and develop kitchen staff, manage staffing and scheduling.
• Ensure compliance with food safety, hygiene, sanitation and HACCP requirements.
• Support food cost control, monitor inventory, and assist with purchasing.
• Identify and implement productivity and continuous‑improvement initiatives.

Required profile

• 3–5 years of culinary leadership experience, preferably in banquet or large‑volume hotel operations.
• Experience in luxury hospitality or international hotel brands is a plus.
• Proven ability to manage teams and deliver high‑quality event catering.
• Diploma or degree in Culinary Arts, Hospitality Management or related field preferred.
• Food Safety/HACCP certification preferred.

Required skills

• Food Safety and HACCP compliance.
• Menu planning and recipe development.
• Inventory control and cost‑management techniques.
• Knowledge of sanitation and waste‑control procedures.

What we offer

• Competitive salary and benefits package, including uniform, room discount and training.
• Opportunity to work within a global hospitality brand that values teamwork, diversity and continuous improvement.