Chef De Cuisine - Banquets - Fairmont Agra

Company Description

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Job Description

The Chef de Cuisine – Banquets is responsible for managing the overall operations of the banquet kitchen, ensuring the highest standards of food quality, presentation, hygiene, and service execution for weddings, conferences, corporate events, and special functions. The role leads the banquet culinary team, manages large-scale food production, and ensures efficient kitchen operations in line with luxury hotel standards.

• Oversee all aspects of banquet kitchen operations, from food preparation through service, maintaining consistency and excellence across all events
• Develop and execute innovative banquet menus tailored to client requirements, dietary preferences, and cultural considerations
• Maintain rigorous food quality, safety, and hygiene standards in compliance with international food safety regulations and Fairmont protocols
• Lead, mentor, and develop the banquet culinary team, providing training on techniques, standards, and professional development opportunities
• Manage kitchen budgets, control food costs, and optimise resource allocation without compromising quality
• Coordinate seamlessly with event management, sales, and service teams to ensure flawless event execution and guest satisfaction
• Oversee inventory management, including ordering, stock rotation, and waste minimisation
• Establish and maintain relationships with suppliers and vendors, ensuring quality ingredients and reliable service delivery
• Conduct regular quality assurance checks and tastings to maintain consistency across all banquet functions
• Ensure compliance with health, safety, and sanitation regulations, conducting regular audits and staff briefings
• Customise menus and presentations for specific events, accommodating special requests and dietary requirements
• Monitor kitchen performance metrics and implement continuous improvement initiatives to enhance operational efficiency

Qualifications

• 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, Sous Chef, or similar role in a 5-star hotel or luxury hospitality establishment is preferred.
• Strong knowledge of large-volume food production and international cuisines.
• Good understanding of food costing, menu planning, and kitchen operations.
• Proven leadership and team management experience, with the ability to mentor and develop culinary staff.
• Certification in Food Safety and Hygiene (HACCP, Level 3 Food Hygiene Certificate, or equivalent) is essential.
• Demonstrated expertise in menu development, innovation, and customisation to meet diverse client requirements and dietary preferences.
• Strong knowledge of health, safety, sanitation regulations, and compliance with international food safety standards.
• Experience in budget management, cost control, and resource optimisation within a kitchen environment.
• Excellent supplier and vendor relationship management skills with proven negotiation abilities.
• Proficiency in kitchen management systems and event planning software is advantageous.

Additional Information

WHAT IS IN IT FOR YOU:

• Come As You Are
• Work With Purpose
• Grow, Learn and Enjoy
• Explore Limitless Possibilities