JOB SUMMARY:

The Executive Banquet Chef is responsible for overseeing the culinary operations of banquet services, ensuring the preparation and presentation of high-quality dishes for large-scale events. This role requires strong leadership, menu planning, and coordination skills to deliver exceptional dining experiences for guests.

QUALIFICATIONS:

• Proven experience as a banquet chef or executive chef, preferably in a large-scale or high-volume setting.
• Culinary degree or equivalent professional training.
• Strong leadership and team management skills.
• Excellent organizational and planning abilities.
• Knowledge of food safety standards and procedures.
• Ability to work flexible hours, including evenings, weekends, and holidays.

PHYSICAL REQUIREMENTS:

• Ability to stand for extended periods and lift heavy kitchen equipment and supplies.
• Capable of working in a fast-paced environment while maintaining attention to detail.

• Develop and oversee banquet menus in collaboration with event planners and management, ensuring variety, quality, and adherence to budget guidelines.
• Lead, manage, and mentor the banquet culinary team to maintain high standards of food quality, safety, and cleanliness.
• Plan and organize the preparation, cooking, and presentation of all banquet dishes to meet event timelines.
• Ensure compliance with health and safety regulations and maintain proper sanitation standards.
• Monitor inventory levels, order supplies, and control food costs to maximize profitability.
• Collaborate with other departments, such as catering and service staff, to ensure smooth event execution.
• Innovate and implement new culinary ideas to enhance banquet offerings and guest satisfaction.
• Maintain consistent quality and presentation standards across all banquet events.