Executive Banquet Chef

Executive Banquet Chef is responsible for overseeing all culinary aspects of large-scale banquet events, including menu planning, food preparation, staff management, quality control, and cost management, ensuring exceptional food quality and presentation for a high volume of guests at events like weddings, conferences, and corporate functions within a hotel, restaurant, or catering facility; they typically report directly to the Executive Chef and manage a team of banquet cooks. Key responsibilities: Menu Development: Collaborate with the Executive Chef and sales team to design customized banquet menus based on client needs, dietary restrictions, and budget constraints. Staff Management: Supervise and train a team of banquet cooks, assigning tasks, ensuring proper food handling techniques, and maintaining high standards of sanitation. Production Oversight: Manage the production of all banquet food items, ensuring timely execution and adherence to plating specifications for large-scale events. Cost Control: Monitor food costs by managing inventory, optimizing portion sizes, and identifying cost-saving measures. Event Planning: Collaborate with event planners to coordinate food service logistics for events, including staffing requirements, equipment needs, and timing of food delivery. Quality Assurance: Conduct regular quality checks throughout the cooking process to maintain consistency and address any issues with food quality. Ingredient Sourcing: Work with purchasing teams to source high-quality ingredients, ensuring freshness and availability. Health and Safety: Ensure compliance with all food safety regulations and hygiene standards within the banquet kitchen. Staff Scheduling: Create and manage staff schedules based on upcoming banquet events. Required Skills and Qualifications: Extensive culinary experience with a strong understanding of various cuisines and cooking techniques. Proven leadership skills to manage a large kitchen team effectively. Excellent communication and interpersonal abilities to interact with clients, event planners, and kitchen staff. Strong organizational skills to handle multiple large-scale events simultaneously. Proficiency in menu planning, costing, and inventory management. Culinary degree or equivalent experience. Ability to work flexible hours, including weekends and holidays, as required by event schedules.