Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties

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Job Summary:

Assist in managing and executing all banquet and event culinary operations, ensuring high-quality food production, consistency, and presentation for events of all sizes.

Key Responsibilities:

• Assist in planning and preparing menus for banquets, events, and functions.
• Supervise, train, and schedule kitchen staff during banquets.
• Ensure all food is prepared to the highest quality, standards, and presentation.
• Maintain proper food safety, hygiene, and sanitation standards.
• Monitor inventory and assist with ordering food supplies for banquet events.
• Collaborate with the Banquet Manager and event team to meet guest requirements.
• Assist in cost control and minimize wastage in banquet operations.
• Support the Executive Chef in administrative tasks and reporting as needed.

Qualifications & Skills:

• Culinary degree or relevant professional experience.
• Proven experience in large-scale banquet or event kitchens.
• Strong leadership and team management skills.
• Excellent organizational and time management abilities.
• Knowledge of food safety regulations and kitchen operations.
• Ability to work flexible hours, including nights, weekends, and holidays.

• Assist in planning and preparing menus for banquets, events, and functions.
• Supervise, train, and schedule kitchen staff during banquets.
• Ensure all food is prepared to the highest quality, standards, and presentation.
• Maintain proper food safety, hygiene, and sanitation standards.
• Monitor inventory and assist with ordering food supplies for banquet events.
• Collaborate with the Banquet Manager and event team to meet guest requirements.
• Assist in cost control and minimize wastage in banquet operations.
• Support the Executive Chef in administrative tasks and reporting as needed.

• Strong leadership and team management skills.
• Excellent organizational and time management abilities.
• Knowledge of food safety regulations and kitchen operations.
• Ability to work flexible hours, including nights, weekends, and holidays.

• Culinary degree or relevant professional experience.
• Proven experience in large-scale banquet or event kitchens.