Culinary Operations Manager
3 weken geleden
We are looking for a highly skilled and motivated Banqueting Chef to lead our culinary operations for banquets, buffets, and large-scale events. The ideal candidate will have a passion for delivering exceptional dining experiences, strong leadership abilities, and a proven track record in managing high-volume, large-scale events.
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.
- 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.
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