Job Summary: Assist in managing and executing all banquet and event culinary operations, ensuring high-quality food production, consistency, and presentation for events of all sizes.
a.) Responsibilities:
Assist in planning and preparing menus for banquets, events, and functions.
Supervise, train, and schedule kitchen staff during banquets.
Ensure all food is prepared to the highest quality, standards, and presentation.
Maintain proper food safety, hygiene, and sanitation standards.
Monitor inventory and assist with ordering food supplies for banquet events.
Collaborate with the Banquet Manager and event team to meet guest requirements.
Assist in cost control and minimize wastage in banquet operations.
Support the Executive Chef in administrative tasks and reporting as needed.
