Job Description

Reporting to the Executive Chef, be responsible for supervising and coordinating all culinary activities related to hotel banquets, conferences, and special events with a focus on Western cuisine.


Prepare, cook and also supervise the team's preparation, garnishing, presentation of various food items Ensure all food items meet hotel quality and consistency standards. Work with Executive Chef to plan and execute diversified menus for weddings, corporate functions, special events and The White Olive Support Executive Chef in daily kitchen operations. Ensure all kitchen equipment is properly maintained and functioning. Ensure food cost and wastage targets are met through efficient production and Maintain a clean and organized kitchen, ensuring food hygiene, kitchen safety and compliance with regulations at all times Conduct regular checks on food storage, temperature control, and sanitation. Liaise with the banquet operations, service, and stewarding teams for seamless event execution. Assist in training, and supervising of kitchen staff Assist in staff scheduling, attendance tracking, and performance evaluations. Support other kitchen operations as required Foster a positive, professional, and safety-conscious work environment. Perform any adhoc duties and projects assigned

Job Requirements:

At least 2 years of relevant experience in banquet western kitchen/cuisine. Team player but also able to work independently Able to work on rotating shifts, weekends and public holiday * Good knowledge of food safety standards