Banquet Chef

Job Description

• Oversee banquet kitchen operations and ensure smooth food production for events and functions.

• Ensure food quality, presentation and consistency meet hotel standards.

• Plan menus, manage food costs and control wastage.

• Supervise and train kitchen team members.

• Ensure compliance with food safety, hygiene and HACCP standards.

• Coordinate with Banquet Operations to ensure timely food service.

Qualifications

• Diploma or Certificate in Culinary Arts or related field.

• Minimum 3–5 years of relevant culinary experience, preferably in banquet operations.

• Experience in a 4-star or 5-star hotel or large-scale catering environment.

• Good knowledge of banquet food preparation, menu planning and food costing.

• Strong leadership, teamwork and communication skills.

• Able to work under pressure and manage large-scale functions.

• Flexible to work shifts, weekends and public holidays.