Job Description

We are looking for an experienced and skilled Catering Chef – Banquets to manage food preparation and kitchen operations for weddings, corporate events, parties, conferences, and large-scale banquet functions. The ideal candidate should have 3–5 years of experience in banquet kitchens, catering operations, hotels, resorts, or event catering.

Key Responsibilities

- Plan and prepare food for banquets, weddings, corporate events, and large-scale functions.
- Manage bulk food production while maintaining consistent taste, quality, presentation, and portion control.
- Prepare Indian, Continental, or multi-cuisine dishes as per the approved banquet menu.
- Coordinate with the Banquet Manager and Catering Operations team regarding guest count, menu, event timing, and special requirements.
- Supervise Commis Chefs, kitchen helpers, and other catering staff.
- Plan daily food production and ensure timely preparation according to event schedules.
- Monitor raw material requirements, inventory, food storage, and kitchen supplies.
- Control food costs and minimize wastage through proper planning and portion control.
- Ensure strict compliance with food safety, hygiene, and sanitation standards.
- Conduct quality checks before food is sent for service.
- Handle special dietary requirements and customized menu requests.




- Maintain cleanliness and proper functioning of kitchen equipment and workstations.
- Assist in menu planning and suggest new dishes for banquet and catering menus.

Requirements

- Education: Diploma/Degree in Hotel Management, Culinary Arts, Food Production, Catering Technology, or a relevant culinary qualification.
- Experience: 3–5 years of experience as a Catering Chef, Banquet Chef, Sous Chef, or Chef de Partie in a hotel, resort, banquet facility, or catering company.
- Solid experience in bulk cooking and large-scale food production.
- Good knowledge of Indian and multi-cuisine banquet menus.
- Knowledge of FSSAI/HACCP and food safety standards is preferred.
- Strong team management, communication, and time-management skills.
- Ability to work under pressure and manage multiple events simultaneously.
- Willingness to work flexible hours, weekends, and holidays.

Key Skills

- Banquet & Catering Food Production
- Bulk Cooking
- Indian / Multi-Cuisine
- Menu Planning
- Food Quality & Presentation
- Kitchen Operations
- Food Cost & Wastage Control
- Inventory Management
- Team Leadership
- Food Safety & Hygiene
- Event Coordination
- Time Management

Pay: ₹25,000.00 - ₹40,000.00 per month

Benefits:

- Provident Fund

Work Location: In person

📌 Catering Chef: Banquates (India)
🏢 Sagar Fabrics
📍 India