The Chef de Cuisine – Banquets is responsible for managing the overall operations of the banquet kitchen, ensuring the highest standards of food quality, presentation, hygiene, and service execution for weddings, conferences, corporate events, and special functions. The role leads the banquet culinary team, manages large-scale food production, and ensures efficient kitchen operations in line with luxury hotel standards.
- Oversee all aspects of banquet kitchen operations, from food preparation through service, maintaining consistency and excellence across all events
- Develop and execute innovative banquet menus tailored to client requirements, dietary preferences, and cultural considerations
- Maintain rigorous food quality, safety, and hygiene standards in compliance with international food safety regulations and Fairmont protocols
- Lead, mentor, and develop the banquet culinary team, providing training on techniques, standards, and professional development opportunities
- Manage kitchen budgets, control food costs, and optimise resource allocation without compromising quality
- Coordinate seamlessly with event management, sales, and service teams to ensure flawless event execution and guest satisfaction
- Oversee inventory management, including ordering, stock rotation, and waste minimisation
- Establish and maintain relationships with suppliers and vendors, ensuring quality ingredients and reliable service delivery
- Conduct regular quality assurance checks and tastings to maintain consistency across all banquet functions
- Ensure compliance with health, safety, and sanitation regulations, conducting regular audits and staff briefings
- Customise menus and presentations for specific events, accommodating special requests and dietary requirements
- Monitor kitchen performance metrics and implement continuous improvement initiatives to enhance operational efficiency