Banquet Head Chef

• Lead and motivate the banquet kitchen team to achieve culinary excellence.
• Create innovative and enticing menus for diverse events, tailored to client preferences and contemporary gastronomic trends.
• Work in concert with the sales team to personalize menus and guarantee the flawless execution of events.
• Maintain the utmost standards in food preparation, presentation, and delivery.
• Effectively manage food and labor costs to enhance profitability.
• Enforce strict kitchen health and safety protocols in line with regulations.
• Mentor and develop kitchen staff, encouraging personal and professional development.
• Supervise inventory levels and the procurement of high-quality ingredients.
• Collaborate with the Executive Chef to ensure banquet services complement the hotel’s overall culinary strategy.
• Tactfully address and resolve any guest issues with professionalism and grace.
  

Requirements:

• A degree in culinary arts or equivalent experience in a high-end hotel or catering setting.
• A minimum of 5 years of experience in banquet operations, including at least 3 years in a leadership capacity.
• Comprehensive knowledge of diverse cooking methods and kitchen operations.
• Outstanding leadership, communication, and organizational abilities.
• Competent in managing multiple events simultaneously, with acute attention to detail.
• Flexible availability, including nights, weekends, and holidays.
• In-depth understanding of food safety and hygiene regulations.
• Skilled in financial management, including budgeting and cost control.