Key Responsibilities

• Plan, prepare, and oversee the production of banquet menus.
• Lead and supervise the banquet kitchen team during event preparation and service.
• Ensure all food is prepared to the highest quality, presentation, and hygiene standards.
• Coordinate with the Events and Banquet Operations teams to ensure smooth execution of functions.
• Monitor food costs, minimise wastage, and manage kitchen inventory.
• Ensure compliance with food safety, HACCP, and health & safety regulations.
• Train, coach, and motivate kitchen team members to achieve operational excellence.
• Maintain cleanliness and organisation of the banquet kitchen at all times.

Requirements

• Proven experience as a Banquet Chef, Sous Chef, or similar role in a hotel or large-scale catering environment.
• Strong leadership and team management skills.
• Excellent knowledge of food preparation, presentation, and banquet operations.
• Ability to work under pressure while maintaining high-quality standards.
• Good organisational and time management skills.
• Knowledge of HACCP and food safety standards.
• Culinary qualification or equivalent certification is an advantage.
• Flexible to work evenings, weekends, and public holidays when required.