- To oversee and manage a designated section within the banqueting kitchen, ensuring high-quality food preparation and timely service for events, conferences, weddings, and large-scale functions, in line with hotel standards and food safety regulations.
Food Preparation & Service
- Take full responsibility for an assigned banqueting kitchen section.
- Prepare, cook, and present banquet menus according to agreed recipes, specifications, and presentation standards.
- Ensure food is delivered on time and in correct quantities for all banquet events.
- Maintain consistency, quality, and portion control during high-volume service.
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Operational Support
- Assist Sous Chef in daily banquet operations, including mise en place planning and execution.
- Coordinate with other kitchen sections to ensure smooth service flow.
- Support menu execution for conferences, weddings, corporate events, and special functions.
- Adapt quickly to last-minute changes and event requirements.
Team Leadership
- Supervise and guide Commis Chefs and kitchen assistants assigned to the banqueting section.
- Train junior team members on cooking techniques, hygiene, and presentation standards.
- Ensure discipline, teamwork, and positive morale within the section.
Hygiene, Health & Safety
- Strictly adhere to food safety, hygiene, and sanitation standards (HACCP).
- Ensure proper storage, labeling, and handling of food items.
- Maintain cleanliness and organization of workstations and equipment at all times.
Cost Control & Stock Management
- Minimize food waste and control portioning to support cost efficiency.
- Assist in stock rotation, inventory checks, and requisitions for banquet events.
- Report any equipment faults or shortages promptly.
Qualifications
- Certificate or Diploma in Culinary Arts or Professional Cookery.
- Minimum 2–4 years’ experience in a hotel or large-scale banqueting kitchen.
- Previous experience as a Chef de Partie is an added advantage.
- Strong knowledge of banquet operations and high-volume food production.
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How to Apply