The Banquet Chef will work closely with the Executive Chef to manage Culinary team members, manage food provisions, and control expenses. 

Specifically, you will be responsible for performing the following tasks to the highest standards:

  • Manage all aspects of the banquet kitchen including operational, quality and administrative functions
  • Hire, train, coach and develop culinary team members
  • Ensure food is of high quality and stored correctly
  • Contribute to banquet menu creation by partnering with the events team and incorporating guest feedback
  • Ensure the consistent production of high quality food 
  • Assist the Executive Chef to control costs without compromising standards, improving gross profit margins and other departmental and financial targets
  • Actively participate in banquet/event meetings
  • Communicate clearly and frequently with the catering/events teams
  • Assist other departments wherever necessary and maintain good working relationships
  • Comply with hotel security, fire regulations and all health and safety and food safety legislation
  • Report maintenance, hygiene and hazard issues
  • Be environmentally aware
Banquet Chef
  • At least 2 years of experience as a banquet chef or banquet sous chef at a full-service hotel
  • Excellent planning and organizing skills
  • Ability multi-task and meet deadlines
  • Strong supervisory skills
  • A current, valid, and relevant trade qualification (proof may be required)
  • A creative approach to the production of food
  • Positive attitude
  • Good communication skills
  • Ability to work under pressure
  • Ability to work on own or in teams
  • Passion for producing high quality food
  • Knowledge of current banquet food trends

Inquiries and Information

InterContinental MSP