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Culinary Event Specialist
3 weeks ago
Culinary Expertise:
The Banqueting Chef is a highly skilled culinary professional responsible for preparing and delivering exceptional dishes for large-scale events, including weddings, corporate functions, and private gatherings. This role requires expertise in menu planning, food preparation, and presentation to ensure consistent quality and excellence.
Key Responsibilities:
- Prepare and cook dishes in line with banqueting menus, ensuring consistency and high standards of quality and presentation.
- Develop menus and recipes tailored to specific event needs, collaborating with the Banqueting Head Chef and other kitchen team members.
- Manage large-scale meal service, adhering to event schedules and client expectations, while maintaining efficiency and high-quality output.
Team Collaboration:
Work closely with the Banqueting Head Chef and other kitchen team members to ensure smooth operations, train junior staff in techniques and standards, and support delegation of tasks and maintain effective communication within the team.
Event Coordination:
Collaborate with the Events and Banqueting team to understand event requirements, including timing, dietary needs, and special requests, and adapt to last-minute changes or unexpected challenges while maintaining quality and professionalism.
Inventory and Stock Management:
Monitor and manage stock levels required for banqueting functions, ensure proper storage and labeling of ingredients to maintain freshness and prevent waste, and assist in conducting stocktakes and reporting shortages or excesses to the kitchen management team.
Health, Safety, and Hygiene:
Adhere to all health, safety, and food hygiene regulations, maintain a clean, organized, and safe working environment in the kitchen, and report any maintenance issues with equipment or facilities promptly.
Quality Assurance:
Evaluate all dishes prepared and presented to the highest standard, consistent with the venue's reputation, regularly taste and test dishes to maintain flavor profiles and quality, and provide feedback to the kitchen team to continuously improve processes and outcomes.
Required Skills and Qualifications:
- Proven experience in a high-volume kitchen, preferably with banqueting expertise.
- Strong culinary skills with the ability to produce consistent results under pressure.
- Knowledge of dietary restrictions, allergens, and food safety standards.
- Culinary certification or equivalent professional training is an advantage.
Benefits and Working Conditions:
This on-site role involves flexible hours, including evenings, weekends, and holidays, to meet event schedules, requiring long periods of standing and occasional heavy lifting in a fast-paced, high-pressure environment.
