banquet chef

Hilton

<div>Banquet Chef - Waldorf Astoria Heliopolis
A Banquet Chef is responsible for managing and training the banqueting kitchen team to deliver an excellent Guest and Member experience while managing food cost controls. 
What will I be doing?
As a Banquet Chef, you will be responsible for managing and training the banqueting kitchen team to deliver an excellent Guest and Member experience. A Banquet Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>
Manage and train the banqueting kitchen team</li><li>
Ensure consistency and quality of dishes</li><li>
Ensure compliance with food hygiene, Health and Safety, and stock procedures</li><li>
Ensure resources meet business needs through the effective management of working rotas</li><li>
Support brand standards through the training and assessment of your team</li><li>
Manage food cost controls to contribute to Food and Beverage revenue</li><li>
Managing kitchen brigade effectively to ensure a well-organised and motivated team</li><li>
Knowledge of activities in other departments and implications</li></ul>
What are we looking for? 
A Banquet Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Previous banqueting chef experience in hotel sector</li><li>
Approaches food in a creative way</li><li>
Positive attitude</li><li>
Good communication skills</li><li>
Committed to delivering a high level of customer service</li><li>
Excellent planning and organising skills</li><li>
Strong supervisory skills</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Previous luxury Hotels background would be an asset.</li><li>
Previous GCC experience.</li></ul> 
What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Banquet Chef - Waldorf Astoria Heliopolis

Omni Hotels

Omni Orlando at ChampionsGate
 
The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation, this four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may choose to relax in our signature Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river.
 
Omni Orlando’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match.
 
Job Purpose: To provide technical and administrative assistance to the Banquet Chef and ensures effective operation of the kitchen and food production outlets.
 
Essential Job Functions: 
<ul>
<li>Partner to hire, train, supervise, motivate, mentor, schedule and discipline all culinary banquet department associates.</li>
<li>Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.</li>
<li>Ensure proper sanitation procedures are followed and the banquet kitchen is always clean, neat and orderly.</li>
<li>Ensure an adequate supply of all products prepared on a timely basis.</li>
<li>Establish standard recipes and ensure the compliance with them.</li>
<li>Perform job functions with attention to detail, speed and accuracy.</li>
<li>Prioritize, organize, delegate work and follow through.</li>
<li>To be a clear thinker, remain calm and resolve problems using good judgment.</li>
<li>Ensure that level of quality, portion control, and plate presentation is adhered to consistently.</li>
<li>Consistently check line plating and quality, spot check outlets to ensure SOP’s are being followed.</li>
<li>Attend BEO (banquet event order) meeting daily, only in absence will a supervisor attend.</li>
<li>Assist with creating of weekly hourly associate schedules to be approved by Banquet Chef.</li>
<li>Respond properly in any hotel emergency or safety situation.</li>
<li>Perform other tasks or projects as assigned by hotel management and staff.</li>
<li>Assist in the overseeing of the entire banquet kitchen and supervise the preparation and presentation of foods by hot side cooks and garde manger personnel, overseeing that all the food items are prepared as determined by the set forth standards.</li>
<li>Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.</li>
<li>Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized</li>
<li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.</li>
<li>Operates and maintains all department equipment and reports malfunctions.</li>
<li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li>
<li>Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.</li>
<li>Sets a positive example for guest and associate relations.</li>
</ul>
Qualifications: 
<ul>
<li>Attention to detail, speed and accuracy.</li>
<li>Prioritize, organize, delegate work and follow through.</li>
<li>Ability to instill safety and sanitation habits in all employees.</li>
<li>Teach and mentor associates the importance of consistency in preparation and presentation.</li>
<li>Maintain cleanliness of work area at all times.</li>
<li>1 year minimum supervisory related job experience is required.</li>
<li>Culinary related education is preferred but not required.</li>
<li>Must have State of Florida food safety certification.</li>
<li>Keep walk-in, prep area and equipment up to Health Department standards at all time.</li>
<li>Demonstrate personal ownership to tasks and follow through to achieve the required results.</li>
<li>Use a "hands-on" approach to management.</li>
<li>Abilities to inspire, train, and develop people for promotion.</li>
<li>Experience communicating, training, and managing multi-lingual staffs.</li>
<li>Experience training and cross-training employees.</li>
<li>Instill a "can-do" attitude in employees.</li>
<li>Coach employees how to resolve and de-escalate conflicts.</li>
<li>Instill a calm, organized approach in all situations.</li>
<li>Helps to manage wages, productivity and expenses in accordance with business demand.</li>
<li>Assists outlet chef with kitchen operations as necessary.</li>
<li>Performs all duties of kitchen associates as required.</li>
<li>Recognizes superior quality products, presentations and flavor.</li>
<li>Maintains purchasing, receiving and food storage standards.</li>
<li>Ensures compliance with all local, state and federal (OSHA, and Health Department) regulations.</li>
<li>Supports procedures for food & beverage portion and waste controls.</li>
<li>Follows proper handling and HACCP procedures of all food products.</li>
</ul>
Physical Requirements: 
<ul>
<li>Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart weighing a maximum of 70 pounds.</li>
<li>Ability to work standing up in a confined area for long periods of time in order to perform the essential functions</li>
</ul>
Working Environment: 
<ul>
<li>Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures</li>
<li>Exposure to food and beverage hazardous cleaning chemicals</li>
<li>Exposure to food items and beverages</li>
</ul>
Tools & Equipment: 
<ul>
<li>Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coupes, blenders, burr mixers, induction burners, pasta cooker.</li>
<li>Ovens, grills, stoves, flat tops, salamanders</li>
</ul>
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
 EEOC is the Law Poster.
 Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
 If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.

Banquet Sous Chef

Hawthorne Hotel

Experienced Banquet Cook &ndash; Execute Small Events IndependentlyThe Hawthorne Hotel | Salem, MAThe historic Hawthorne Hotel in downtown Salem is seeking an experienced Banquet Cook who can confidently execute small to mid-size events on their own.This is not an entry-level position. We&rsquo;re looking for someone who understands timing, organization, and the pride that comes with sending out clean, consistent banquet plates.If you can read a BEO, organize your prep, and run a 50&ndash;80 person function confidently &mdash; we want to talk to you.What You&rsquo;ll Be Responsible For<ul><li>Executing banquet events from prep through plating</li><li>Reading and interpreting Banquet Event Orders (BEOs)</li><li>Organizing and prioritizing production independently</li><li>Maintaining consistency and presentation standards</li><li>Communicating clearly with the Banquet Chef and FOH team</li><li>Keeping your station clean, organized, and efficient</li><li>Supporting inventory and prep lists as needed</li></ul>What We&rsquo;re Looking For<ul><li>3+ years banquet or high-volume catering experience</li><li>Ability to run smaller events independently</li><li>Strong time management and plating skills</li><li>Calm, professional demeanor under pressure</li><li>ServSafe certified (or willing to obtain)</li><li>Flexible availability (evenings, weekends, holidays as needed)</li></ul>Why The Hawthorne?<ul><li>Independently owned historic property</li><li>Diverse events: weddings, corporate dinners, social events</li><li>Supportive leadership team</li><li>Opportunity for growth within banquet leadership</li><li>Staff meals, parking, hotel discounts</li><li>Full-time benefits available</li></ul>Our kitchen is led by Executive Chef Vanessa Still, who values organization, accountability, and mentorship. We take pride in producing high-quality events while maintaining a professional, respectful kitchen culture.If you&rsquo;re ready to step into a role where you can take ownership of events and show what you&rsquo;re capable of &mdash; apply today.Job Types: Full-time, Part-timePay: $20.00 - $26.00 per hourBenefits:<ul><li>Dental insurance</li><li>Employee discount</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul>Shift:<ul><li>Evening shift</li></ul>Work Location: In person

Banquet Cook

Nook's Pourhouse

Job Overview We are excited to welcome a passionate and experienced Co Kitchen Lead/Sous Chef to our dynamic culinary team. This role is perfect for someone who thrives in a lively kitchen environment and is eager to lead, innovate, and deliver top-notch food experiences. As a key player in our food service operations, you will oversee kitchen activities, manage food production, and ensure that every dish meets our high standards of quality and presentation. Your expertise in fine dining, banquet services, and team supervision will help elevate our culinary offerings and create memorable experiences for our guests.Responsibilities<ul><li>Lead food preparation and cooking processes, ensuring consistency with established recipes and standards across all service types, including catering and fine dining.</li><li>Supervise kitchen staff during shifts, providing guidance on food handling, safety protocols, and efficient workflow management.</li><li>Oversee inventory control and management of food supplies, ensuring proper stock rotation, minimizing waste, and maintaining accurate records.</li><li>Coordinate menu planning with the culinary team to develop innovative dishes that meet dietary requirements and customer preferences.</li><li>Manage kitchen operations during banquets, events, and daily service to ensure timely delivery of high-quality meals.</li><li>Uphold food safety standards by monitoring hygiene practices, proper food storage, and sanitation procedures throughout the kitchen.</li><li>Support the training and development of team members in food production techniques, culinary skills, and hospitality best practices.</li></ul>Skills<ul><li>Extensive experience in food industry roles such as restaurant management, catering, or banquet services with a focus on fine dining environments.</li><li>Proven supervising experience with strong leadership qualities to motivate and manage diverse teams effectively.</li><li>Deep knowledge of culinary techniques, menu planning, food preparation, and kitchen management.</li><li>Familiarity with inventory management systems and inventory control procedures.</li><li>Strong understanding of food safety regulations and proper food handling practices.</li><li>Excellent communication skills to collaborate seamlessly with team members and front-of-house staff.</li><li>Ability to thrive under pressure in fast-paced settings while maintaining attention to detail. Join us as a Co Kitchen Lead/Sous Chef where your culinary expertise will shine! Be part of a vibrant team dedicated to delivering exceptional food experiences while honing your leadership skills in a supportive environment.</li></ul>Pay: $22.00 - $28.00 per hourWork Location: In person

Co Lead Cook/Sous Chef

The Ned & Ned's Club

<div>
 Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool.
 
 
 Job Purpose:
 
 
 The Chef de Partie &ndash; Banquets &amp; Outside Catering
 
 p
 
 lays a vital role in preparing, supervising, and presenting high-quality dishes for banquets, functions, and off-site catering events. This role requires consistency, creativity, and strong organizational skills, while ensuring high standards of food safety and hygiene at all times.
 
 
 Responsibilities:
 
 
 <ul>
 <li>
 Prepare, cook, and present dishes for banquets and outside catering in line with The Ned&rsquo;s luxury standards.
 </li>
 <li>
 Assist in the daily operations of banquet and catering kitchens, ensuring smooth execution of events.
 </li>
 <li>
 Supervise and guide Demi Chefs and Commis Chefs in the team.
 </li>
 <li>
 Maintain quality, taste, and presentation across all large-scale menus.
 </li>
 <li>
 Collaborate with the Events and F&amp;B teams to ensure flawless service and guest satisfaction.
 </li>
 <li>
 Monitor inventory, manage mise en place, and minimize waste while maintaining cost efficiency.
 </li>
 <li>
 Ensure food safety, hygiene, and sanitation standards are met consistently.
 </li>
 <li>
 Support in menu planning and execution for both in-house functions and outside catering.
 
 
 </li>
 </ul>
 Qualifications &amp; Competencies:
 
 
 <ul>
 <li>
 Minimum 3&ndash;5 years of experience in a luxury hotel, resort, or catering environment.
 </li>
 <li>
 Strong technical skills in bulk cooking, buffet setups, plated service, and banquet operations.
 </li>
 <li>
 Culinary education or certification preferred.
 </li>
 <li>
 Knowledge of international cuisines and event-specific requirements.
 </li>
 <li>
 Excellent teamwork, leadership, and communication skills.
 </li>
 <li>
 Ability to work under pressure in fast-paced, high-volume environments.
 </li>
 <li>
 Flexibility to adapt to both in-house banquets and off-site catering setups.
 
 
 </li>
 </ul>
 What&rsquo;s In It for you?
 
 
 <ul>
 <li>
 One of the most iconic place to be and work
 </li>
 <li>
 Amazing learning and development program
 </li>
 <li>
 Discounted rates at The Ned Doha
 </li>
 <li>
 Fantastic career growth opportunities
 
 
 </li>
 </ul>
 At The NED, we don't just celebrate our diversity, we challenge ourselves to do even better. The NED is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality.
 
 
 Apply today and join us as Chef de Partie!
 
 
 #YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed
</div>

Chef De Partie - Banquets & Outside Catering

Meyer Jabara Hotels

<div>Position Summary: 
The Banquet Houseman plays a key role in delivering exceptional event experiences by ensuring all banquet spaces are set, maintained, and reset to the highest luxury standards. This position is responsible for the physical setup of meeting and event spaces, supporting service teams, and maintaining a clean, organized, and polished environment for guests and clients.
Key Responsibilities:<ul><li>
Set up banquet rooms according to event orders, including tables, chairs, linens, staging, dance floors, and audiovisual equipment</li><li>
Ensure all function spaces meet luxury presentation standards, with attention to detail and cleanliness</li><li>
Break down and reset rooms efficiently following events to prepare for upcoming functions</li><li>
Transport and arrange equipment and supplies in a safe and organized manner</li><li>
Assist banquet servers and managers during events with service support as needed</li><li>
Maintain cleanliness of banquet areas, storage spaces, and service corridors throughout events</li><li>
Respond promptly to last-minute setup changes and client requests with a positive, solution-oriented attitude</li><li>
Ensure compliance with hotel safety standards and proper handling of equipment</li><li>
Conduct routine checks of meeting rooms and public spaces to ensure readiness and presentation</li><li>
Support sustainability and waste management practices as directed by hotel leadership</li></ul>
Qualifications:<ul><li>
Previous experience in banquets, hospitality, or event setup preferred, ideally within a luxury hotel environment</li><li>
Ability to lift, push, and carry up to 50 lbs and remain on feet for extended periods</li><li>
Strong attention to detail and commitment to high standards of presentation</li><li>
Excellent teamwork and communication skills</li><li>
Flexible schedule, including nights, weekends, and holidays</li><li>
Professional appearance and demeanor aligned with luxury service standards</li></ul>
Core Competencies:<ul><li>
Attention to Detail</li><li>
Time ManagementEfficiency</li><li>
Team Collaboration</li><li>
AdaptabilityProblem-Solving</li><li>
Commitment to Guest Experience Excellence</li></ul></div>

Banquet Houseman

Arcis Golf

Job Summary Join our dynamic culinary team as a Line Cook or Banquet Cook, where your passion for food and exceptional cooking skills will shine! In this energetic role, you will be responsible for preparing and presenting high-quality dishes in a fast-paced environment, ensuring every plate meets our standards of excellence. Whether working on the main line or supporting banquet events, you&rsquo;ll play a vital role in delivering memorable dining experiences for our guests. This paid position offers an exciting opportunity to develop your culinary expertise while contributing to a vibrant team dedicated to food excellence.Responsibilities<ul><li>Prepare and cook a variety of menu items with precision, speed, and attention to detail, ensuring consistency and quality.</li><li>Assist in menu planning and food presentation to enhance guest satisfaction.</li><li>Follow all food safety and sanitation guidelines diligently to maintain a clean and safe kitchen environment.</li><li>Handle food with care, demonstrating excellent knife skills and proper food handling techniques during meal preparation.</li><li>Support catering events by preparing large quantities of food efficiently while maintaining quality standards.</li><li>Collaborate with team members to ensure smooth kitchen operations and timely service during busy periods.</li><li>Maintain cleanliness of workstations, equipment, and storage areas throughout shifts.</li></ul>Requirements<ul><li>Proven experience in food preparation, cooking, or food service within a restaurant or catering environment.</li><li>Strong knowledge of kitchen safety protocols, including proper food handling and sanitation practices.</li><li>Experience with dietary department procedures or dietary aide roles is a plus.</li><li>Familiarity with menu planning, fine dining standards, and meal preparation techniques.</li><li>Excellent knife skills and ability to handle multiple tasks efficiently in a fast-paced setting.</li><li>Previous experience in the food industry or culinary roles demonstrating reliability and teamwork.</li><li>Ability to follow recipes accurately and adapt to various dietary needs or special requests. Embark on a culinary journey with us&mdash;where your skills are valued, your growth is supported, and every day brings new opportunities to create delicious experiences!</li></ul>Pay: $18.00 - $22.00 per hourBenefits:<ul><li>401(k)</li><li>Dental insurance</li><li>Employee discount</li><li>Health insurance</li><li>Vision insurance</li></ul>Work Location: In person

Line Cooks/Banquet Cooks

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