Banqueting Head Chef

Salary Package

• USD 4,500/month
• KPI-based Bonus
• Accommodation
• Transportation
• Single Status

Job Overview

Key Responsibilities

• Direct all banquet kitchen activities, ensuring smooth coordination, premium food quality, and consistent execution across all event operations.
• Manage preparation and production workflows for multiple simultaneous events, ensuring efficiency and strict adherence to timelines.
• Contribute to the creation and adaptation of banquet menus aligned with event concepts, guest expectations, and luxury positioning.
• Lead kitchen brigades with strong operational control, encouraging discipline, teamwork, and high-performance standards.
• Enforce strict hygiene, sanitation, and food safety procedures across all culinary operations at all times.
• Maintain control over food costing, stock usage, and waste management while preserving premium quality output.
• Liaise closely with events, operations, and service teams to ensure seamless coordination and successful delivery of each function.
• Provide coaching and on-the-job development to culinary staff, strengthening capability and succession within the team.
• Oversee inventory management, ordering processes, and kitchen readiness for scheduled and last-minute events.
• Adapt quickly to changing event demands, resolving operational challenges efficiently while maintaining composure under pressure.

Qualifications & Requirements

• Proven background as Chef de Cuisine, Senior Sous Chef, or equivalent in luxury banqueting or high-volume event catering environments.
• Strong experience managing large-scale food production with consistent fine dining quality standards.
• Demonstrated leadership ability in managing diverse culinary teams within demanding, fast-paced operations.
• Excellent planning, organizational, and coordination skills with strong attention to operational detail.
• Highly adaptable with the ability to respond effectively to shifting priorities and event requirements.
• Strong professional presence, energy, and commitment to maintaining world-class culinary standards.
• Solid knowledge of HACCP, food safety, and hygiene compliance in large-scale kitchens.
• Effective communicator with strong collaboration skills across multi-department operations.
• Creative mindset with the ability to innovate within structured banquet environments.
• Willingness to work flexible schedules based on operational and event demands.