Banquet Chef

A banquet chef prepares high-quality food in bulk for large-scale catering and events like school catering and conferences, overseeing all kitchen operations, managing staff, ensuring food safety and cost control, and collaborating with catering and event operation team to create custom menus and experiences.

Key Responsibilities

• Menu Planning & Execution:Develop and execute menus for various event sizes and types, working within budget and quality guidelines.
• Staff Management:Lead and mentor banquet kitchen staff, ensuring consistent adherence to standard recipes and quality standards.
• Food Production:Oversee all aspects of food preparation, cooking, and plating for large functions, often involving assembly-line or buffet-style settings.
• Logistics & Coordination:Coordinate with operation team to ensure seamless service and guest satisfaction.
• Cost Control:Monitor food costs and inventory, taking action to achieve financial goals and manage resources efficiently.
• Food Safety:Ensure all food handling and preparation meets strict food safety and sanitation standards.

Key Skills & Qualities

• Bulk Cooking Expertise: The ability to cook large volumes of food while maintaining consistency and quality.
• Leadership & Supervision: Strong skills in managing and motivating kitchen staff.
• Organizational Skills: Excellent ability to manage multiple tasks and functions simultaneously, often under pressure.
• Communication: Effective communication with staff and other event stakeholders.
• Adaptability: The flexibility to troubleshoot issues during service and adapt to the dynamic nature of event schedules.

Work Environment

• The role involves hands-on kitchen work for food production and service.

Job Type: Full-time

Pay: QAR6,000.00 - QAR7,500.00 per month