Banquet Chef

About the role

As a Banquet Chef at Hilton you will lead the culinary production for banquet events, creating memorable dining experiences that reflect the brand’s commitment to hospitality. You will work closely with the catering and events teams to deliver high‑quality, profitable banquet services.

Key responsibilities

• Oversee preparation and production of banquet food, ensuring quality, presentation, cost control and profitability.
• Select premium ingredients, maintain presentation standards and ensure consistency across dishes.
• Assist in menu development, incorporating seasonal and creative elements.
• Review Banquet Event Orders (BEOs) and collaborate with catering and events teams to execute customized menus.
• Manage budgets, control costs and optimize profitability through efficient production planning.
• Supervise, coach and develop kitchen staff, fostering a positive work environment.
• Maintain compliance with health, safety, sanitation and alcohol awareness regulations.

Required profile

• Passion for hospitality and a commitment to integrity, leadership, teamwork and ownership.
• Previous experience as a Banquet Chef, Sous Chef or a similar high‑volume culinary role.
• Strong knowledge of food preparation, presentation and food safety standards.
• Valid Food Handler’s Certificate (or equivalent) as required by local regulations.
• Ability to plan and execute large‑scale banquet operations while maintaining quality under pressure.
• Excellent organization, attention to detail and inventory‑management awareness.

Required skills

• Food safety standards
• Inventory management
• Cost control
• High‑volume banquet production
• Menu development