CDC BANQUETS

1100 BHD + Benefits

Job Summary:

The Chef de Cuisine – Banquet Operations is responsible for leading and managing all culinary activities related to banquet events at the hotel. This role involves menu planning, food preparation, and the supervision of kitchen staff to ensure the highest quality standards are met. The Chef de Cuisine works closely with the Executive Chef, event planners, and other departments to deliver an exceptional dining experience for large-scale events, including weddings, conferences, and corporate functions.

Key Responsibilities:

Menu Development: Design and execute creative, high-quality menus that cater to the needs of various banquet events, while considering dietary restrictions and guest preferences.
Food Preparation: Oversee the preparation, presentation, and cooking of all dishes in the banquet kitchen, ensuring timely and efficient service.
Team Leadership: Supervise and manage a team of chefs, sous chefs, and kitchen staff, providing training, mentorship, and performance feedback to ensure a well-organized kitchen operation.
Quality Control: Ensure all food items are prepared in accordance with the hotel’s standards, maintaining high levels of quality, presentation, and consistency.
Event Coordination: Collaborate with the banquet sales team, event planners, and service staff to ensure seamless execution of large-scale events, aligning food preparation and timing with event schedules.
Inventory & Cost Control: Monitor and manage food inventory, ordering supplies as needed, and controlling costs to ensure profitability while maintaining quality.
Health & Safety Compliance: Ensure that the kitchen adheres to all local health and safety regulations, including food safety, hygiene, and sanitation standards.
Innovation & Trends: Stay up-to-date with the latest culinary trends, techniques, and presentation styles, incorporating fresh ideas into banquet menus.

Qualifications:

Education: Degree or diploma in culinary arts or a related field from an accredited institution.
Experience: Minimum of 5-7 years of experience in a leadership role within a luxury hotel or fine-dining establishment, with a strong focus on banquet or large-scale operations.
Skills:
- Excellent leadership and management abilities.
- Strong organizational and multitasking skills.
- Exceptional culinary skills with attention to detail.
- Ability to work under pressure and meet tight deadlines.
- Proficient in food cost management and inventory control.
- Strong knowledge of international cuisines and modern cooking techniques.
Certifications: Food safety and hygiene certification is required.
Physical Requirements: Ability to stand for extended periods, lift heavy objects, and work in a fast-paced environment.

Chef de Cuisine BANQUETS