Chef Banquets

Roles and responsibilities

Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.
Directs food apportionment policy to control costs.
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands.
Qualification in Kitchen Production or Management will be an advantage.
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
1. Menu Planning and Development:
Creating Banquet Menus: Develop and design banquet menus tailored to the specific needs of each event, considering the size of the guest list, type of event (e.g., sit-down dinner, buffet, or plated service), and any dietary restrictions or special requests (e.g., vegetarian, vegan, gluten-free).
Coordinating with Event Planners: Collaborate with event planners, catering managers, and clients to understand the specific requirements of each banquet, ensuring that the menu aligns with the theme, seasonality, and budget.
Menu Customization: Customize menus for each event, taking into account the type of cuisine, whether it’s international, local, or themed, ensuring there’s something for all tastes.
2. Food Preparation and Production:
Overseeing Banquet Production: Supervise the preparation and cooking of food for large groups, ensuring that each dish is prepared to the highest quality while managing the logistics of preparing large quantities of food in a timely manner.
High-Volume Cooking: Handle high-volume cooking techniques and ensure that food is produced efficiently without compromising quality. This may include preparing large batches of dishes, such as roast meats, sauces, or sides, and ensuring proper portion control.
Maintaining Quality: Ensure that the food produced for banquets meets the same high standards of quality, presentation, and taste as food served à la carte, despite the large-scale nature of the preparation.

Desired candidate profile

Health and Safety Compliance:

• Food Safety: Ensure that all food preparation follows health and safety regulations, including proper food storage, handling, and cooking temperatures. This is especially important for large-scale events where food handling is critical.
• Kitchen Cleanliness: Maintain a clean and organized kitchen throughout the banquet preparation process, ensuring that all equipment and tools are sanitized and food safety protocols are followed.

Skills and Qualities Required:

• Expert Cooking Skills: Advanced knowledge of cooking techniques and methods, particularly in mass food preparation and banquet-style service.
• Time Management: Strong organizational skills to ensure food is prepared on time and served in coordination with the event schedule.
• Attention to Detail: A keen eye for food presentation and the ability to ensure consistency in quality and portion size during high-volume food production.
• Leadership and Team Management: Ability to lead a team of kitchen staff, manage workflows, and foster a positive and efficient work environment.
• Creativity: Ability to innovate and create attractive, delicious menus and food displays for banquet settings, considering themes, seasonal ingredients, and guest preferences.
• Multitasking and Flexibility: The ability to handle multiple tasks at once and remain adaptable to changes in the event’s needs or unexpected challenges.
• Problem-Solving: Ability to quickly solve any issues that arise, such as last-minute menu changes or equipment problems during the event.
• Strong Communication Skills: Clear communication with other departments (e.g., event planners, front-of-house staff) to ensure that food is delivered on time and guests’ needs are met.