About this role
Job Description
- Oversee banquet kitchen operations and ensure smooth food production for events and functions.
- Ensure food quality, presentation and consistency meet hotel standards.
- Plan menus, manage food costs and control wastage.
- Supervise and train kitchen team members.
- Ensure compliance with food safety, hygiene and HACCP standards.
- Coordinate with Banquet Operations to ensure timely food service.
Qualifications
- Diploma or Certificate in Culinary Arts or related field.
- Minimum 3–5 years of relevant culinary experience, preferably in banquet operations.
- Experience in a 4-star or 5-star hotel or large-scale catering environment.
- Good knowledge of banquet food preparation, menu planning and food costing.
- Strong leadership, teamwork and communication skills.
- Able to work under pressure and manage large-scale functions.
- Flexible to work shifts, weekends and public holidays.