Banquet Chef

About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together.

PURPOSE AND OBJECTIVES OF POSITION

The Banquet Chef is directly responsible for the daily supervision, management and direction of the Banquet kitchen. The position requires practical creativity to provide a wide variety of innovative cuisine while maintaining profit goals. A thorough knowledge of food handling and preparation techniques is essential. The Banquet Chef is required to have a hands-on approach to training all banquet culinary team members, in the importance of consistency in both production and presentation. Direct responsibilities include daily supervision of the food production schedule, scheduling, and assist in hiring of all culinary personnel. Management of the variable kitchen operating costs including food and labor, culinary event staffing, and inventory management, product ordering, sanitation and safety.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Oversee all aspects of banquet food preparation, ensuring adherence to standardized recipes.
• Create and maintain a standardized recipe book, plate guides, and allergen sheet for existing written menus.
• Organize, oversee, and participate in the plating of food for service, ensuring compliance with established plating and presentation criteria.
• Guarantee food quality and ensure readiness for service at the appropriate time, following Banquet Event Order (BEO) standards.
• Control costs effectively by managing food purchasing and maintaining food cost goals, while monitoring labor levels.
• Responsible for developing the banquet team through regular feedback, coaching, and skill-building opportunities, while managing the disciplinary process in alignment with company policies.
• Attend and participate in daily BEO meetings.
• Organize and manage all aspects of banquet production, including but not limited to daily prep lists, tagging speed carts with BEOs, and daily distribution and change logs.
• Collaborate with Banquet Management to conduct pre-event walk-throughs, ensuring rooms are set up to standard and ready for use.
• Oversee the employee cafeteria, ensuring proper cooking methods and product quality while adhering to food safety criteria.
• Manage menu development and execution for the Langham Club, working closely with the Executive Chef.
• Build and maintain effective relationships with both internal and external customers to meet guest needs.
• Possess knowledge of local health rules, regulations, and food handling requirements.
• Support other outlets as needed.
• Maintain safety and sanitation standards throughout the department, adhering to all sustainability procedures (Connect).

SUPPORTIVE FUNCTIONS 

• 50% - Staff Engagement & Production
• 15% - Administrative Work
• 20% - Quality Assurance
• 15% - Menu Development

JOB KNOWLEDGE, SKILL AND ABILITY 

• Experience with menu development, costing, and BEO distribution. Advanced knowledge of culinary technique and application. 
• Personable and able to convey messages clearly and concisely.
• Ability to adapt to changing demands as related to a banquet kitchen.

SAFETY REQUIREMENTS

• Food Safety: Abides by local and national food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food preparation, delivery activities, and overall cleanliness of the operation.

EDUCATION AND/OR EXPERIENCE

• Degree in Culinary Arts preferred, 3 to 5 years’ experience in a 4-5 star hotel or independent restaurant in a kitchen management role. Two years of Banquet Kitchen experience preferred. 

CERTIFICATES, LICENSES, REGISTRATIONS 

• ServSafe

SALARY RANGE

• $90,000 - $100,000 annually