Chef De Cuisine - Banquets

Responsibilities

• Oversee all aspects of banquet kitchen operations, from food preparation through service
• Develop and execute innovative banquet menus tailored to client requirements and dietary preferences
• Maintain rigorous food quality, safety, and hygiene standards in compliance with international regulations
• Lead, mentor, and develop the banquet culinary team
• Manage kitchen budgets, control food costs, and optimize resource allocation
• Coordinate with event management, sales, and service teams for flawless event execution
• Oversee inventory management, including ordering, stock rotation, and waste minimization
• Establish and maintain relationships with suppliers and vendors
• Conduct regular quality assurance checks and tastings
• Ensure compliance with health, safety, and sanitation regulations
• Monitor kitchen performance metrics and implement continuous improvement initiatives

Requirements

• Diploma or Bachelor's degree in Hotel Management, Culinary Arts, or a related field
• Minimum 6–10 years of culinary experience with significant banquet kitchen exposure
• Previous experience as Chef de Cuisine, Banquet Chef, or Sous Chef in a 5-star luxury hotel
• Strong knowledge of large-volume food production and international cuisines
• Understanding of food costing, menu planning, and kitchen operations
• Proven leadership and team management experience
• Essential certification in Food Safety and Hygiene (HACCP or equivalent)
• Expertise in menu development and customization
• Knowledge of health, safety, and sanitation regulations
• Experience in budget management and cost control
• Strong supplier and vendor relationship management skills

About the Company

Accor is a worldwide leader in hospitality. We welcome you as you are and support you to grow and learn every day, making sure that work brings purpose to your life.