Executive Banquet Chef

Description

Job Summary: We are seeking an experienced Executive Banquet Chef with operational and administrative expertise to plan, supervise, and lead event kitchens, ensuring quality and customer satisfaction. Key Responsibilities: 1. Lead kitchen operations for events and banquets. 2. Design and standardize high-quality menus. 3. Control costs, inventory, and ensure hygiene standards. "At **Quinta de Lago Texcoco**, you will find a banquet hall and garden with extensive experience in organizing and designing social and corporate events." Focused on delivering the highest quality and outstanding banquets. Due to expansion, we are looking for a professional to join our outstanding team as an **EXECUTIVE BANQUET CHEF**, with 80% operational experience and 20% administrative control over kitchen operations. **Main Responsibilities** * Plan and supervise kitchen operations for events and banquets. * Design and standardize menus according to event type and client requirements. * Prepare technical sheets for each dish. * Guarantee food quality, presentation, and taste. * Coordinate production timing, setup, and service. * Supervise and lead kitchen staff. * Control costs, inventory, and supplies management. * Ensure compliance with hygiene and food safety standards. * Conduct tastings and menu presentations with clients. * Coordinate with Operations, Sales, and Service departments for seamless event execution. **Requirements** * Bachelor’s degree or technical diploma in Gastronomy, Culinary Arts, or related field. * **CHEF certification is MANDATORY**, or proven experience as a Chef. * Experience: Minimum 3–5 years in similar roles within banquet venues, event halls, gardens, catering services, or hotels. Experience managing events and large-volume food production. Experience leading kitchen teams. * Driver’s license (preferred) **Knowledge** * Banquet planning and operations. * Menu design and costing. * Culinary production and food presentation. * Cost and inventory control. * Hygiene and food safety standards. * Event coordination and logistics. **Performance Indicators** * Adherence to service timelines. * Customer satisfaction. * Cost and waste control. * Food quality and presentation. * Compliance with hygiene standards. * Event profitability. * Efficient inventory management. * Kitchen team performance and coordination. **Schedule flexibility.** **Availability to work weekends and special events.** **We Offer** * Competitive salary \+ commissions * Statutory benefits * Opportunities for career growth within the company Employment type: Full-time, indefinite term Salary: $15,000\.00 \- $25,000\.00 per month Benefits: * Option for indefinite-term contract Application question(s): * Do you have experience preparing and organizing 3-course banquets for over 100 people? * Do you have formal training and experience as a Chef? Work location: On-site employment