We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Do what you love, care for the world, dare to challenge the status quo! #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
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
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
Monitor kitchen performance metrics and implement continuous improvement initiatives to enhance operational efficiency

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.
Solid 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.
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.
Proficiency in kitchen management systems and event planning software is advantageous.

📌 Hotel Head chef Banqueting (Agra)
🏢 FAIRMONT
📍 Agra