Banqueting Chef

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Key Responsibilities:

Banquet and Buffet Production:

• Plan, prepare, and execute menus for banquets, buffets, and events, ensuring high-quality food presentation and timely service.
• Collaborate with the Executive Chef to create innovative, seasonal, and cost-effective menus tailored to client needs and event themes.
• Ensure that all food is prepared to the highest standards of taste, quality, and appearance.

• Work closely with the Events and Catering teams to understand client expectations and requirements for each event.
• Ensure smooth coordination of kitchen operations with front-of-house staff for the successful execution of all events.
• Maintain flexibility to adapt to last-minute changes in guest counts or menu modifications while ensuring smooth service

• Lead, train, and supervise a team of chefs, cooks, and kitchen staff, fostering a collaborative and efficient working environment.
• Ensure all staff adhere to hygiene, safety, and food handling regulations in accordance with HACCP standards.
• Mentor and coach the team to maintain high performance and encourage professional growth within the kitchen.

• Manage kitchen inventory, including ordering, receiving, and controlling stock for banquet and buffet production.
• Monitor food costs, portion control, and wastage, implementing cost-saving measures without compromising on quality.
• Maintain accurate records of food production, inventory levels, and staff schedules.

• Maintain strict hygiene standards and food safety regulations in all kitchen areas, ensuring compliance with health and safety policies.
• Conduct regular quality checks to ensure that food preparation aligns with Park Plaza’s standards.

• Work closely with other departments (e.g., food and beverage, sales, and events) to ensure seamless coordination and a flawless guest experience.
• Participate in regular meetings with the Executive Chef and management to review performance, plan future events, and contribute to strategic decisions.

• Proven experience as a Banqueting Chef, Executive Sous Chef, or similar role in a high-volume hotel, resort, or event venue.
• Expertise in preparing high-quality food for large groups, with strong knowledge of banquets, buffets, and event production.
• Excellent leadership and communication skills, with the ability to manage a diverse kitchen team in a fast-paced environment.
• Strong organizational skills, with a focus on attention to detail and multitasking.
• In-depth understanding of food safety, hygiene, and HACCP regulations.
• Ability to work under pressure and deliver results within tight deadlines.
• Culinary degree or certification from a recognized institution is preferred.
• Fluent in English; Dutch language skills are a plus.