Job Description
Banquet Chef is responsible for planning, executing, oversees food production and quality of food for large-scale events, catering functions, and private parties. Manage kitchen staff, coordinate with event and catering sale, and menu creation while ensuring high-quality standards and food safety.
Core Responsibilities
- Menu Planning & Execution: Work with event teams to interpret Banquet Event Orders (BEOs) and customize menus.
- Staff Supervision: Manage the banquet kitchen team by assigning prep tasks, scheduling, and training culinary staff.
- Quality Control: Ensure that food presentation, taste, and temperature meet high standards.
- Inventory & Cost Control: Monitor food and labor costs, manage ingredient orders, and minimize food wastage.
- Safety & Compliance: Maintain strict adherence to health department regulations and kitchen sanitation standards.
Requirements & Qualifications
- Experience: Typically requires a minimum of 3 to 5 years in high-volume food production or banquet leadership.
- Education: Culinary arts degree or certification from an accredited post-secondary institution is preferred.
- Language: Fluent in both Thai and English
- Skills: Exceptional organizational, communication, and time-management skills to handle multiple high-pressure events.
