Job Description

:1. Lead the banquet culinary team in menu planning, recipe development, and execution of banquet events, ensuring creativity, quality, and consistency.
2. Oversee food preparation, cooking, and presentation for banquets, maintaining high standards of sanitation, cleanliness, and food safety.
3. Collaborate with the Food and Beverage Director and Banquet Sales team to develop innovative banquet menus tailored to meet client needs and preferences.
4. Train, mentor, and supervise banquet kitchen staff, ensuring adherence to recipes, portion control, and food presentation guidelines.
5. Manage inventory levels, ordering, and procurement of banquet food supplies and ingredients, while optimizing costs and minimizing waste.
6. Ensure compliance with all health and safety regulations, including HACCP standards, in the banquet kitchen area.
7. Stay updated on industry trends, culinary techniques, and new ingredients, incorporating them into banquet menus as appropriate.
8. Maintain effective communication and collaboration with other departments to ensure seamless coordination of banquet events.
9. Actively participate in menu tastings, pre-event meetings, and post-event debriefings, soliciting feedback and implementing improvements as needed.
10. Handle guest inquiries, feedback, and special requests related to banquet menus and food service, resolving any issues promptly and professionally.Job Expectations:1. Proven experience as an Executive Chef in a banquet setting with 12+ years of brands experience, preferably within a luxury 5* resort environment.
2. Culinary degree or equivalent certification from a recognized culinary institution.
3. Strong leadership and management skills, with the ability to inspire, motivate, and develop a diverse team of culinary professionals.
4. Excellent culinary skills and a creative flair for menu development, with a focus on quality, innovation, and guest satisfaction.
5. Solid understanding of banquet operations, including menu planning, production, and presentation.
6. Knowledge of food safety standards, HACCP principles, and sanitation best practices.
7. Ability to thrive in a fast-paced, high-pressure environment, while maintaining composure and professionalism.
8. Strong organizational and multitasking abilities, with keen attention to detail.
9. Excellent communication and interpersonal skills, with the ability to collaborate effectively with colleagues and interact with guests.
10. Flexibility to work evenings, weekends, and holidays as needed, based on banquet schedules and business demands.Minimum Qualification: Degree in relevant fieldMinimum Job Experience: 10-12 yearsReporting to: Head of DepartmentTravel: No

Della Group