Banqueting Chef

The Banqueting Chef is responsible for planning, preparing, and managing all culinary operations related to banquets, conferences, events, and large group functions. This role ensures that high-quality food is produced consistently, menus are tailored to event requirements, and service flows smoothly. The Banqueting Chef works closely with the Executive Chef, Event Managers, and kitchen teams to execute events ranging from intimate gatherings to large-scale banquets.
 
Key Responsibilities
Banqueting & Event Food Preparation

• Plan, prepare, and execute menus specifically designed for banquets, conferences, weddings, and corporate events.
• Oversee cooking, presentation, and timely delivery of all dishes during events.
• Adapt menus to client preferences, dietary requirements, and event theme.
• Ensure consistency and quality, even in high-volume production.

Menu Planning & Cost Control

• Assist in designing banqueting menus and seasonal offerings.
• Ensure dishes align with costings and budget requirements.
• Monitor portion control and minimise food waste.

Kitchen & Staff Supervision

• Lead the banqueting kitchen team during event service.
• Delegate tasks to chefs and kitchen assistants.
• Ensure staff adhere to kitchen standards and SOPs.
• Train new team members in techniques, plating, and workflow.

Event Coordination

• Work closely with Banqueting Managers, Event Coordinators, and FOH teams.
• Attend event briefings to understand timing, menu, guest numbers, and service flow.
• Ensure smooth communication between kitchen and service staff.
• Oversee plating, buffet setup, or station-style presentations.

Quality, Hygiene & Safety

• Maintain strict food hygiene and health & safety standards.
• Ensure compliance with HACCP or local food-safety regulations.
• Monitor kitchen cleanliness, sanitation procedures, and equipment care.

Stock, Ordering & Inventory

• Ensure adequate stock levels for upcoming events.
• Order ingredients and liaise with suppliers as needed.
• Monitor inventory and ensure proper stock rotation (FIFO).
• Report shortages, spoilage, or equipment issues.

Administrative Duties

• Assist with event-related reports, costing sheets, and kitchen records.
• Participate in post-event debriefs for continuous improvement.

Qualifications

• Professional Chef Diploma or equivalent culinary qualification.
• Additional courses in banqueting, buffet design, or food safety are advantageous.

Experience

• 3–5 years experience in a busy kitchen environment.
• At least 1–2 years experience specifically in banqueting, events, catering, or large-scale production.
• Experience in hotels, lodges, or conference centres is preferred.

Technical Skills

• Strong knowledge of large-volume cooking techniques.
• Excellent presentation skills for buffet, plated, and live-station service.
• Ability to design high-quality menus tailored for events.
• Strong administrative abilities (costing, planning, ordering).
• Time-management skills to handle tight deadlines and high-pressure services.

Soft Skills

• Excellent leadership and communication abilities.
• Strong organisational and planning skills.
• Ability to work well under pressure and in fast-paced environments.
• Creative and innovative approach to menu design.
• Strong attention to detail and consistency.

Personal Attributes

• Professional, reliable, and team-oriented.
• Passionate about food and guest satisfaction.
• Flexible and adaptable to changing event needs.

Physical Requirements

• Ability to stand for long periods.
• Able to lift or move heavy pots, trays, or equipment.
• Willing to work evenings, weekends, public holidays, and long hours during events.