Banquet Chef

The New Albergus Inc; Quezon City; On-site; PHP 360,000 - 480,000; Full time

Job summary

The New Albergus Inc is seeking a Banquet Chef to lead pantry operations onsite in Quezon City. The role involves training staff, coordinating with the F&B team, and ensuring high presentation and service standards for events.

You will read event menus (BEOs), manage food safety, supervise pantry staff, and implement SOPs to deliver quality food and organized service areas.

Qualifications

• Bachelor’s Degree in HRM, Culinary Arts or related field.
• 1–2 years experience in banquet/chef roles is preferred.
• Adept knowledge in culinary techniques, food handling and preparation.
• FSCO certification is an advantage.

Responsibilities

• Train pantry staff and supervise during events.
• Perform duties of FSCO during big events or as needed.
• Schedule pantry staff as required.
• Develop projects to improve F&B systems.
• Read BEO to know event menus and requirements.
• Ensure inventory signed by client and proper garnishes and serving dishes are used.
• Maintain clean and organized service areas; ensure SOP compliance.
• Communicate leftovers to Captain Waiter for client pickup.
• Perform other duties as assigned.

Skills

Culinary techniques

Food handling

Food presentation

People management

Education

Bachelor’s Degree in HRM, Culinary Arts or related

Job description

BANQUET CHEF
📍 Location: Quezon City
💼 Department: Food and Beverage
📅 Employment Type: Full-time Work Onsite

Duties and Responsibilities

• Trains new pantry staff

• Perform duties of a FSCO during big events or as needed

• Able to schedule pantry staff whenever needed

• Helps in developing projects for the improvement of the F&B system

• Reads the BEO to be informed of the menu for the event

• Responsible for having the Food Inventory signed by the client

• Presents the food aesthetically, if necessary, makes sure that the proper garnishes are suitable to the food and proper serving dishes are used

• Make sure that all operating equipment is handled properly by the pantry staff in accordance with SOP to ensure work efficiency and delivery of quality of food to the guest

• Informs Captain Waiter of the leftover to be handed to the client

• Responsible for keeping the service area clean and organized at all times

• Performs other duties that may be assigned

Requirements and Qualifications

• Must possess at least a Bachelor’s Degree of HRM, Culinary Arts or any related course

• Preferably with 1-2 years experience in the same position

• With adept knowledge in culinary techniques, food handling and preparation

• FSCO Certified is an advantage

• Able to handle people and implement strict compliance with SOP and Food Safety