Job Description

Key Responsibilities

Menu & Quality Control:

Collaborates with the Executive Chef to design banquet menus, ensuring high-quality food preparation, consistent presentation, and compliance with hotel standards.

Banquet Operations:

Manages all banquet kitchen operations, ensuring efficient food production, timely delivery, and exceptional guest satisfaction during events.

Team Leadership & Development:

Leads, trains, and mentors kitchen staff, fostering professional growth and ensuring a motivated and efficient team.

Financial Management:

Oversees food and labor costs, manages inventory, and ensures adherence to budget and financial objectives.

Hygiene & Safety:

Enforces stringent sanitation and health standards to meet all local and hotel regulations.

Cross-Departmental Collaboration:

Works closely with Sales, Front of House, and Events teams to ensure smooth coordination for events and enhance the guest experience.
Required Skills & Experience

Proven culinary talent and expertise in a high-volume banquet environment. Strong leadership, coaching, and interpersonal skills to manage and motivate a culinary team. Excellent analytical and organizational skills for managing budgets, inventory, and operational efficiency. Expertise in menu creation and food safety standards. Ability to work in physically demanding conditions, including standing for long periods, and working in hot, noisy environments. A minimum of 15+ years of experience in a large-scale banquet culinary operation.
Job Types: Full-time, Permanent

Pay: ₹40,000.00 - ₹45,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person