Banquet Chef

Pullman Hotels & Resorts; Kuching; On-site; MYR 48,000 - 78,000; Full time

Job summary

Pullman Kuching is seeking an experienced Banquet Chef to oversee kitchen operations for events, ensuring top quality, presentation and consistency in line with hotel standards.

You will plan menus, manage food costs, train kitchen staff, enforce HACCP and food safety, and coordinate with Banquet Operations to deliver timely service. Diploma in Culinary Arts and 3–5 years in 4- or 5-star hotels preferred; ability to work under pressure and weekends.

Qualifications

• Diploma or Certificate in Culinary Arts or related field.
• Minimum 3–5 years of relevant culinary experience, preferably in banquet operations.
• Experience in a 4-star or 5-star hotel or large-scale catering environment.
• Good knowledge of banquet food preparation, menu planning and food costing.
• Strong leadership, teamwork and communication skills.
• Able to work under pressure and manage large-scale functions.
• Flexible to work shifts, weekends and public holidays.

Responsibilities

• Oversee banquet kitchen operations and ensure smooth food production for events and functions.
• Ensure food quality, presentation and consistency meet hotel standards.
• Plan menus, manage food costs and control wastage.
• Supervise and train kitchen team members.
• Ensure compliance with food safety, hygiene and HACCP standards.
• Coordinate with Banquet Operations to ensure timely food service.

Skills

Leadership

Teamwork

Communication

Food Safety Knowledge

Cost Control

Education

Diploma or Certificate in Culinary Arts

Job description

Company Description

Pullman Kuching is centrally located in the Kuching Golden Triangle, enjoying pride of place on Jalan Mathies hill, with panoramic city and river views. The first Pullman hotel in this vibrant city, Pullman Kuching features 389 spacious, contemporary rooms and offers easy access to renowned Borneo national parks. The hotel is ideal for business guests, offering an abundance of conferencing space, state of the art facilities and technology, plus a range of trendy restaurants and bars, and a high-end spa.

Job Description

• Oversee banquet kitchen operations and ensure smooth food production for events and functions.
• Ensure food quality, presentation and consistency meet hotel standards.
• Plan menus, manage food costs and control wastage.
• Supervise and train kitchen team members.
• Ensure compliance with food safety, hygiene and HACCP standards.
• Coordinate with Banquet Operations to ensure timely food service.

Qualifications

• Diploma or Certificate in Culinary Arts or related field.
• Minimum 3–5 years of relevant culinary experience, preferably in banquet operations.
• Experience in a 4-star or 5-star hotel or large-scale catering environment.
• Good knowledge of banquet food preparation, menu planning and food costing.
• Strong leadership, teamwork and communication skills.
• Able to work under pressure and manage large-scale functions.
• Flexible to work shifts, weekends and public holidays.