CrawlJobs Logo
Marriott Bonvoy Logo Marriott Bonvoy · Gastronomy

Banquet Chef De Cuisine

Aruba Employment contract · Job Posted June 29, 2026
Apply Position
Job Link Share

Job Description

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.

Job Responsibility

  • Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions
  • Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events
  • Delivers a consistent, high quality product with an appetizing presentation
  • Works to continually improve guest and employee satisfaction while maintaining the operating budget
  • Must ensure sanitation and food standards are achieved
  • Assists in determining how food should be presented and creates decorative food displays
  • Attends daily Banquet Event meetings to review culinary requirements
  • Checks the quality of raw and cooked food products to ensure that standards are met
  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
  • Ensures compliance with all Food & Beverage policies, standards and procedures
  • Estimates daily Banquet Event Order production needs
  • Follows proper handling and right temperature of all food products
  • Maintains food preparation handling and correct storage standards
  • Manages BEO process including menu development, pricing, tracking and ordering
  • Manages food quantities and plating requirements for all banquet functions
  • Plans food quantities and plating requirements for all banquet functions
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
  • Recognizes superior quality products, presentations and flavor
  • Supports procedures for food & beverage portion and waste controls
  • Communicates production needs to key personnel
  • Communicates regularly with employees to ensure performance expectations are clear
  • Encourages and builds mutual trust, respect, and cooperation among team members
  • Ensures and maintains the productivity level of employees
  • Ensures employees understand expectations and parameters
  • Ensures property policies are administered fairly and consistently
  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
  • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others
  • Leads shifts while personally preparing food items and executing requests based on required specifications
  • Serves as a role model to demonstrate appropriate behaviors
  • Supervises and coordinates activities of cooks and workers engaged in food preparation
  • Supervises and manages employees
  • Manages all day-to-day operations
  • Understands employee positions well enough to perform duties in employees' absence
  • Supervises banquet kitchen shift operations
  • Utilizes an open door policy to identify and address employee problems or concerns
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others
  • Advocates sound financial/business decision making
  • Demonstrates honesty/integrity
  • Leads by example
  • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  • Develops specific goals and plans to prioritize, organize, and accomplish your work
  • Manages to achieve or exceed budgeted goals
  • Empowers employees to provide excellent customer service
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
  • Provides services that are above and beyond for customer satisfaction and retention
  • Responds effectively to guest problems and complaints
  • Conducts training when appropriate
  • Ensures employees are cross-trained to support successful daily operations
  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs)
  • Ensures disciplinary procedures and documentation support the Peer Review Process
  • Participates in training staff on menu items including ingredients, preparation methods and unique tastes
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
  • Trains employees in safety procedures
  • Analyzes information and evaluating results to choose the best solution and solve problems
  • Attends and participates in all pertinent meetings
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person

Requirements

  • High school diploma or GED
  • 4 years experience in the culinary, food and beverage, or related professional area OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
  • 2 years experience in the culinary, food and beverage, or related professional area
Marriott Bonvoy - All Job Offers

Looking for more opportunities?

Search for other job offers that match your skills and interests.

Suggested Tags: Frontend Developer Secretary Talent Manager Salesforce Administrator Data Analyst
Similar Jobs for

Banquet Chef De Cuisine

8 matching positions

Banquet Chef de Cuisine

Exhibits culinary talents by personally performing tasks while leading the banqu...
Location
Location
Indonesia , Jakarta
Salary
Salary:
Not provided
https://www.marriott.com Logo
Marriott Bonvoy
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • High school diploma or GED
  • 4 years experience in the culinary, food and beverage, or related professional area
  • OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
  • 2 years experience in the culinary, food and beverage, or related professional area
Job Responsibility
Job Responsibility
  • Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions
  • Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events
  • Delivers a consistent, high quality product with an appetizing presentation
  • Works to continually improve guest and employee satisfaction while maintaining the operating budget
  • Ensures sanitation and food standards are achieved
  • Assists in determining how food should be presented and creates decorative food displays
  • Attends daily Banquet Event meetings to review culinary requirements
  • Checks the quality of raw and cooked food products to ensure that standards are met
  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
  • Ensures compliance with all Food & Beverage policies, standards and procedures
  • Fulltime
Read More
Arrow Right

Chef de Cuisine Banquet

Where timeless classics are woven with modern details. Where business meets plea...
Location
Location
Indonesia , Bekasi
Salary
Salary:
Not provided
https://www.marriott.com Logo
Marriott Bonvoy
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • High school diploma
  • At least 2 years of related work experience
  • At least 1 year of supervisory experience
  • Food Safety certification course
Job Responsibility
Job Responsibility
  • Works together with the staff as a team to gain optimum production and exceed guest needs
  • Inspects grooming and attire of staff and rectifies any deficiencies
  • Completes opening and closing duties including setting up supplies and tools, cleaning all equipment and areas, including opening and locking doors, etc
  • Inspect kitchens, restaurants storage areas for organization and food safety, use of FIFO, and cleanliness
  • Complete scheduled inventories and stock and requisition necessary supplies
  • Monitor production, safety and food safety
  • Assist the Chief Steward in Managing the day to day heart of the house operations for kitchens, restaurants, room service, banqueting and lounges in attaining their established company standards of operation, sanitation, accident prevention
  • Works closely with the Chief Steward and assists the other food and beverage areas in attaining their goals and standards
  • Complete required paperwork and orders for maintenance repairs
  • Communicate handover to next shift
  • Fulltime
Read More
Arrow Right

Chef De Cuisine

Exhibits culinary talents by personally performing tasks while assisting in lead...
Location
Location
India , Bengaluru
Salary
Salary:
Not provided
https://www.marriott.com Logo
Marriott Bonvoy
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • High school diploma or GED
  • 6 years experience in the culinary, food and beverage, or related professional area
  • OR: 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
  • 4 years experience in the culinary, food and beverage, or related professional area.
Job Responsibility
Job Responsibility
  • Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions
  • Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility
  • Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced
  • Responsible for guiding and developing staff including direct reports
  • Must ensure sanitation and food standards are achieved
  • Provides direction for all day-to-day operations
  • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others
  • Encourages and builds mutual trust, respect, and cooperation among team members
  • Fulltime
Read More
Arrow Right

Chef de Cuisine - Banquets- Pennsylvania Convention Center

We are seeking a passionate and experienced culinary professional who can elevat...
Location
Location
United States , Philadelphia
Salary
Salary:
Not provided
aramark.co.uk Logo
Aramark UK
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • Requires 4–5 years of hands-on banquet experience
  • Requires at least 2-3 years of post-high school education, preferably a culinary degree
  • Requires flexible schedule
  • must be available to work event-based hours including evenings, weekends, and holidays as needed
  • Requires advanced knowledge of the principles and practices within the food profession
  • Requires experiential knowledge of management of people and/or problems
  • Requires verbal, reading, and written communication skills
  • Strong leadership skills with the ability to manage and motivate large teams in a fast-paced, dynamic environment preferred
Job Responsibility
Job Responsibility
  • Trains and leads kitchen personnel
  • Supervises/coordinates all related culinary activities
  • Estimates food consumption and requisition or purchase food
  • Selects and develops recipes and standardize production recipes to ensure consistent quality
  • Establishes presentation technique and quality standards, and plans and prices menus
  • Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
  • Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques
  • Fulltime
Read More
Arrow Right

Chef De Cuisine (Asian)

We are in the luxury hotel business in central Singapore; offering business and ...
Location
Location
Singapore , Singapore
Salary
Salary:
Not provided
sofitel.accor.com Logo
SOFITEL
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • Previous experience at a Senior Chef level, minimum two years in a fine dining & a la carte commercial kitchen environment, preferably 5 star luxury market
  • Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors.
Job Responsibility
Job Responsibility
  • Responsible for creating menus, designing corresponding recipes and overseeing the preparation of those recipes
  • Manage all kitchen ambassadors, including chefs, cooks and stewarding
  • Track the kitchen's inventory, place orders, monitor equipment maintenance and condition and ensure that a kitchen operates alongside state and federal health and safety codes
  • Responsible for the follow up of the consistent implementation of standard food preparation and presentation established for the outlets and banquet
  • Responsible for tasting and modifying recipes for the menu
  • Responsible for tasting batches of food as they are prepared to ensure their quality
  • Conduct immediate inspection and corrective action should there be any complaints on food quality or presentation in the outlet or banquets and reports incident to the Executive Chef
  • Accomplish requisition for food and operating supplies for his/ her section & department
  • Attend daily meetings with Director of Culinary and ensure that relevant information is relayed on to department teams
  • Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen
  • Fulltime
Read More
Arrow Right

Chef De Cuisine

The Chef de Cuisine is responsible for the day to day operations and staffing fo...
Location
Location
United States , New York
Salary
Salary:
95000.00 - 109250.00 USD / Year
atriaseniorliving.com Logo
Atria Senior Living
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • High School Diploma or General Education Degree (GED)
  • Graduate from Accredited Culinary School
  • Communicate effectively in English, verbally and in writing, with residents, staff, and vendors
  • Five (5) or more years culinary experience in assisted living, hospitality, or a related industry
  • Demonstrated experience in supervising staff and working in a team setting
  • Food handlers permit as required by applicable law and/or Company standards
  • Basic Computer skills – Microsoft Word, Outlook, and Excel
Job Responsibility
Job Responsibility
  • Responsible for interviewing, hiring, training, developing, and evaluating assigned staff
  • Maintain monthly and annual budgets for the Food & Beverage Service department, including producing written documentation of monthly spend on food, supplies, and labor
  • Maintain the appropriate inventory of kitchen supplies, small wares and table ware
  • Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times
  • Maintain strong and positive relationships with all vendors
  • Ensure that all food is prepared, stored, and served according to Company standards and legal requirements
  • Meet regularly with residents and family members to confirm that high satisfaction levels are maintained
  • Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service at all times
  • Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents’ and/or guests’ expectations
  • Work with the Food and Beverage Director and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores
What we offer
What we offer
  • Competitive Pay
  • Paid Holidays & PTO
  • Comprehensive Health Plans
  • Career Advancement Opportunities
  • Tuition Reimbursement
  • Employee Loyalty Rewards Program
  • Retirement Savings Plan with Employer Match
  • Rewards & Recognition
  • Health & Safety
  • Fulltime
Read More
Arrow Right

Chef de Cuisine - Banquets

We are seeking a passionate and experienced culinary professional who can elevat...
Location
Location
United States , Philadelphia
Salary
Salary:
Not provided
aramark.com Logo
Aramark
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • Requires 4–5 years of hands-on banquet experience
  • Requires at least 2-3 years of post-high school education, preferably a culinary degree
  • Requires flexible schedule
  • must be available to work event-based hours including evenings, weekends, and holidays as needed.
  • Requires advanced knowledge of the principles and practices within the food profession
  • Requires experiential knowledge of management of people and/or problems.
  • Requires verbal, reading, and written communication skills
Job Responsibility
Job Responsibility
  • Trains and leads kitchen personnel
  • Supervises/coordinates all related culinary activities
  • Estimates food consumption and requisition or purchase food
  • Selects and develops recipes and standardize production recipes to ensure consistent quality
  • Establishes presentation technique and quality standards, and plans and prices menus
  • Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
  • Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques
  • Fulltime
Read More
Arrow Right

Chef de Cuisine

The Chef de Cuisine is an experienced Chef who possesses skills in all areas of ...
Location
Location
United States
Salary
Salary:
80000.00 USD / Year
pyramidglobal.com Logo
Pyramid Global Hospitality
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • Five years experience in a kitchen management position
  • High school diploma or equivalent experience/training
  • Meet governmental health requirements
  • Ability to operate kitchen power equipment
  • Ability to utilize cutting instruments
  • Ability to transport, handle and/or lift 40 lbs
  • Ability to effectively communicate in the English language
  • Ability to delegate authority to accomplish the necessary requirements
Job Responsibility
Job Responsibility
  • Ensure Club standards in preparation, quality, consistency and presentation of food
  • Supervising, developing and training the Line Cooks & Stewards
  • Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared
  • Ensure that the kitchen is prepared to start service on a timely basis
  • Work closely with the Banquet Manager to ensure all banquet events go out in a timely manner
  • Maintaining inventory and ordering specialty items
  • Collaboration with the Executive Chef to create new weekly menus, while using seasonal food products
  • Working closely with the Front of House Manager or MOD to maintain open communication between the kitchen and dining room
  • Ensure cost/product control on all menu items
  • Act in conjunction with the Director of Operations in the processing of employee new hires and disciplinary actions
What we offer
What we offer
  • comprehensive health insurance
  • retirement plans
  • paid time off
  • on-site wellness programs
  • local discounts
  • employee rates on hotel stays
  • ongoing training and development opportunities
  • Fulltime
Read More
Arrow Right