Banquet Chef

2 days ago

Bacolod City, Western Visayas, Philippines Daalco Development Corp. Full time

Job Title: Banquet Chef

Department: Kitchen / Food & Beverage

Reports To: Executive Chef / Executive Sous Chef

Job Summary

The Banquet Chef is responsible for overseeing all aspects of banquet food production and kitchen operations to ensure high-quality food preparation, cost efficiency, food safety compliance, and effective staff management in accordance with approved Banquet Event Orders (BEOs).

Key Responsibilities

1. Banquet Food Production & Quality Control

  • Supervise the preparation and production of banquet and catered food items in accordance with BEO specifications.
  • Ensure consistency, presentation standards, and quality of all banquet food served.
  • Develop standardized recipes for banquet and catered functions and ensure proper execution.

2. Cost Control & Inventory Management

  • Requisition and order food supplies and related products based on event requirements.
  • Monitor and control food costs to ensure adherence to budgeted targets.
  • Establish and enforce inventory control procedures to maintain optimal stock levels.
  • Ensure proper storage, handling, and rotation of food items to minimize waste.

3. Staff Supervision & Training

  • Plan and manage staffing levels based on banquet production demands and operational needs.
  • Train and supervise kitchen staff to ensure accurate execution of banquet menus and recipes.
  • Ensure all kitchen personnel possess required certifications, licenses, and training.

4. Sanitation, Safety & Compliance

  • Maintain cleanliness and sanitation of all banquet kitchen facilities in compliance with company and regulatory standards.
  • Ensure compliance with food safety regulations and hygiene standards.
  • Enforce safe work practices, including the use of personal protective equipment (PPE).
  • Ensure compliance with MSDS and OSHA standards.

5. Administrative & Other Duties

  • Coordinate closely with management and other departments to ensure smooth banquet operations.
  • Perform other duties and responsibilities as may be assigned by management.
Qualifications
  • Graduate of Culinary Arts, Hospitality Management, or related field; equivalent professional experience may be considered.
  • Minimum of 3–5 years relevant experience in banquet, catering, or high-volume kitchen operations, preferably in a hotel or resort setting.
  • Strong knowledge of banquet food preparation, menu planning, and large-scale food production.
  • Proven ability to manage food cost, inventory, and labor efficiently.
  • Thorough understanding of food safety, sanitation, and hygiene standards (HACCP or equivalent).
  • Possession of required food safety certifications and kitchen-related licenses, or willingness to obtain them as required by the company.
  • Demonstrated leadership and team management skills with the ability to train and motivate kitchen staff.
  • Strong organizational, time-management, and communication skills.
  • Ability to work under pressure and meet tight deadlines during events and peak operations.
  • Flexible to work extended hours, weekends, holidays, and event-based schedules.

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