Banquet Chef
Core
Leading culinary operations for large-scale banquets, weddings, conferences, and resort functions, ensuring food quality, presentation, and operational efficiency.
Role type
Banquet Chef (Culinary Leadership)
Builds
Banquet menus, large-batch cooked meals, buffet stations, and plated events for weddings, conferences, and galas.
Domain
Hospitality / Event Catering
Required skills
High-volume food production, menu planning, team supervision, food cost management, inventory control, food safety compliance, HACCP knowledge, operational scheduling, budgeting, waste reduction.
Preferred skills
Culinary Arts degree, Hospitality Management degree, additional culinary certifications.
Technologies
Commercial kitchen equipment, inventory management systems, production scheduling tools.
Responsibilities
Plan and execute banquet menus for various events; oversee high-volume food production and buffet preparation; supervise and develop culinary staff; manage food costs, inventory, and purchasing forecasts; ensure compliance with food safety and sanitation regulations; coordinate service timing with event leadership.
Seniority
Mid-Senior, hands-on IC with leadership responsibilities.