+ Plan, organize, and execute banquet food production according to event requirements and service timelines. + Ensure all dishes meet established quality, presentation, and consistency standards. + Support menu planning and culinary innovation in collaboration with the Executive Chef. + Participate in menu tastings and customization for special events and VIP functions. + Maintain a guest-focused approach to elevate the overall banquet dining experience.
**Operational Leadership**
+ Lead daily banquet kitchen operations and production planning. + Coordinate with Culinary, Events, Stewarding, and F&B teams to ensure seamless event execution. + Supervise, motivate, and develop culinary colleagues to achieve operational excellence. + Manage staffing and scheduling according to business demand.