Job Description Position Summary: The Banqueting Chef is responsible for preparing and delivering high-quality dishes for all banqueting events, including weddings, corporate functions, and private gatherings.
This role focuses on ensuring efficiency in a high-volume kitchen environment while maintaining the highest standards of food quality, presentation, and safety.
Key Responsibilities:Food Preparation and Production: Prepare and cook dishes in line with banqueting menus, ensuring consistent quality and presentation.
Assist in developing menus and recipes tailored to the specific needs of each event.
Manage the preparation and plating of large-scale meal service, adhering to event schedules and client expectations.
Team Collaboration: Work closely with the Banqueting Head Chef and other kitchen team members to ensure smooth operations.
Assist in training junior kitchen staff in techniques and standards specific to banqueting services.
Support the delegation of tasks and maintain effective communication within the team.
Event Coordination: Collaborate with the Events and Banqueting team to understand event requirements, including timing, dietary needs, and special requests.
Ensure efficient setup and execution of food service during events.
Adapt to last-minute changes or unexpected challenges while maintaining quality and professionalism.
Inventory and Stock Management: Monitor and manage stock levels required for banqueting functions.
Ensure proper storage and labeling of ingredients to maintain freshness and prevent waste.
Assist in conducting stocktakes and reporting shortages or excesses to the kitchen management team.
Health, Safety, and Hygiene: Adhere to all health, safety, and food hygiene regulations.
Maintain a clean, organised, and safe working environment in the kitchen.
Report any maintenance issues with equipment or facilities promptly.
Quality Assurance: Ensure all dishes are prepared and presented to the highest standard, consistent with the venue's reputation.
Regularly taste and test dishes to maintain flavour profiles and quality.
Provide feedback to the kitchen team to continuously improve processes and outcomes.
Qualifications and Experience: Proven experience in a high-volume kitchen, preferably with banqueting expertise.
Strong culinary skills with the ability to produce consistent results under pressure.
Knowledge of dietary restrictions, allergens, and food safety standards.
Culinary certification or equivalent professional training is an advantage.
Skills and Competencies: Efficiency: Ability to handle high-volume production with speed and precision.
Teamwork: Strong collaboration skills to work effectively with other kitchen and event teams.
Adaptability: Flexibility to meet varying event requirements and schedules.
Time Management: Ability to meet tight deadlines without compromising on quality.
Attention to Detail: Focus on maintaining presentation and flavour consistency in every dish.
Problem-Solving: Quick thinking and resourcefulness to address challenges during service.
Working Conditions: On-site role with flexible hours, including evenings, weekends, and holidays, to meet event schedules.
Fast-paced, high-pressure environment requiring long periods of standing and occasional heavy lifting.
This position is ideal for a highly skilled and motivated chef who enjoys the fast-paced world of banqueting and thrives on delivering exceptional culinary experiences for large-scale events.
Additional Information Great employee benefits as part of the overall package. Sick pay On-site parking Employee discount Bike to work scheme Wellness program Food allowance Company events