Banquet Chef

Job Overview:

As the Banquet Chef at Palm House, you will play a pivotal role in shaping the culinary identity of our esteemed hotel, overseeing all aspects of our kitchen operations, with a particular focus on banquets, large-scale events, In-Room Dining, and our luxurious pool deck. You will be entrusted with the responsibility of crafting exceptional and memorable dining experiences that reflect the high standards of Palm House. Your expertise in culinary arts, combined with your creativity in menu development and your leadership in kitchen management, will directly contribute to elevating our hotel's reputation and ensuring unparalleled guest satisfaction.

Key Responsibilities:

• Menu Planning and Development:

  • Design and execute innovative, world-class menus that embody the hotel’s culinary concept, cater to the sophisticated tastes of our diverse guests, and celebrate seasonal ingredients.
  • Curate exclusive, refined menus for In-Room Dining and the Pool Deck, offering an exceptional selection that caters to a variety of dietary preferences and requirements.
  • Collaborate with the Event Planning team to create bespoke banquet menus, tailoring each event’s menu to the client’s vision while maintaining the elevated standards of Palm House.
  • Continuously refine and enhance menus by incorporating guest feedback and industry trends, ensuring we remain at the forefront of culinary excellence.

• Food Preparation and Presentation:

  • Oversee the preparation, cooking, and presentation of exquisite dishes, ensuring every plate that leaves the kitchen meets the highest standards of taste, texture, and artistry.
  • Efficiently manage the execution of multiple high-profile events simultaneously, ensuring flawless service during large banquets and celebrations.

• Kitchen Management:

  • Lead, inspire, and manage a dedicated culinary team, fostering a culture of collaboration and excellence in all kitchen operations.
  • Design effective staff schedules, assign tasks, and streamline workflows to ensure seamless execution during service hours.
  • Mentor and train kitchen staff in advanced culinary techniques, health and safety standards, and the maintenance of impeccable hygiene practices.

• Inventory and Cost Management:

  • Oversee the management of kitchen inventory, ensuring that supplies, equipment, and ingredients are meticulously stocked to meet the demands of both daily operations and large-scale events.
  • Maintain strict control over food costs through innovative sourcing strategies, minimizing waste, and optimizing the efficiency of food preparation.

• Health and Safety Compliance:

  • Ensure rigorous adherence to health and safety regulations, as well as the highest sanitation standards, to maintain the Palm House’s reputation for excellence.
  • Uphold a pristine, organized kitchen environment, ensuring all food storage and handling processes comply with the most stringent safety protocols.

• Customer Satisfaction:

  • Engage directly with guests to understand their culinary preferences and accommodate any special dietary needs, ensuring each guest’s dining experience exceeds expectations.
  • Address any guest feedback promptly, professionally, and with a focus on maintaining the highest level of service excellence.

• Event Catering and Special Functions:

  • Plan and execute bespoke menus for high-profile events, banquets, and conferences, ensuring the highest standards of food quality and presentation.
  • Work closely with event planners and other departments to guarantee seamless coordination and flawless execution of all catering services.

• Culinary Innovation and Creativity:

  • Stay ahead of global culinary trends and continuously push the boundaries of culinary creativity to offer new, cutting-edge experiences to our guests.
  • Experiment with new ingredients, techniques, and presentation styles to continuously elevate Palm House’s culinary offerings and reputation.

Qualifications:

• A minimum of 6 years of experience as a Chef in a luxury hotel or prestigious restaurant, with at least 3 years in a supervisory role.
• A Culinary degree or equivalent certification from a renowned culinary institution is highly preferred.
• Proven experience in opening new properties or venues is required.
• Demonstrated expertise in creating refined and innovative banquet and event menus that exceed guest expectations.
• Strong leadership and mentoring skills, with the ability to inspire and lead a diverse team of culinary professionals.

Skills and Abilities:

• Exceptional knowledge of food safety, sanitation practices, and kitchen operations.
• Outstanding leadership and organizational skills, with a proven ability to lead a team through high-pressure situations while maintaining exceptional service standards.
• A creative vision for culinary arts, with an emphasis on delivering elevated, unforgettable dining experiences.
• Excellent time management and multitasking skills, with the ability to prioritize effectively and meet deadlines.
• Flexibility to work evenings, weekends, and holidays as needed to support the demands of the business.

Physical Requirements:

• Ability to stand, walk, and move about the kitchen for extended periods (up to 8 hours or more during busy shifts).
• Ability to lift, carry, and transport kitchen equipment, ingredients, and supplies, typically up to 50 lbs.
• Ability to bend, stoop, kneel, and reach in order to work with kitchen equipment and prepare food.
• Must have the physical stamina and strength to work in a fast-paced, high-pressure environment, particularly during large-scale events and banquets.
• Ability to work in a hot, noisy, and occasionally crowded environment, with frequent exposure to kitchen hazards (e.g., hot surfaces, sharp objects).

Licenses and Certificates:

• Must be able to obtain any government-required licenses or certifications as necessary.

Grooming:

• All employees are expected to maintain a neat, clean, and professional appearance in accordance with the Palm House grooming standard

Other

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, seasonality, rush jobs or technological.)