Chef de Cuisine – Banquets (Luxury Hotel)

About the role

The Chef de Cuisine – Banquets will lead the banquet kitchen of Fairmont Agra, ensuring top‑tier food quality, presentation and hygiene for weddings, conferences and other large‑scale events. You will manage a culinary team, develop innovative menus and coordinate closely with event, sales and service departments to deliver flawless guest experiences.

Key responsibilities

• Oversee all banquet kitchen operations from preparation through service, maintaining consistency and excellence across events.
• Develop and execute custom banquet menus that meet client requirements, dietary preferences and cultural considerations.
• Maintain rigorous food safety, hygiene and sanitation standards in line with international regulations and Fairmont protocols.
• Lead, mentor and train the banquet culinary team, fostering professional development.
• Manage kitchen budgets, control food costs and optimise resource allocation without compromising quality.
• Coordinate with event management, sales and service teams to ensure seamless event execution.

Required profile

• Diploma or Bachelor’s degree in Hotel Management, Culinary Arts or related field.
• 6–10 years of culinary experience with significant banquet kitchen exposure, preferably in a 5‑star hotel.
• Proven leadership and team‑management abilities.
• Certification in Food Safety and Hygiene (HACCP or equivalent).

Required skills

• HACCP and food hygiene certification.
• Proficiency with kitchen management systems and event‑planning software.
• Strong knowledge of large‑volume food production and international cuisines.
• Budget management and cost‑control expertise.