Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation propertiesJob Description Lead the execution of high-quality, visually appealing, and consistently delicious food for banquets of varying scale and complexity, ensuring exceptional guest satisfaction across diverse events including weddings, corporate functions, and social gatherings. Uphold the highest standards of culinary excellence by meticulously overseeing daily banquet production, from mise en place to plating, ensuring consistency, accuracy, and adherence to presentation guidelines. Stay current with evolving culinary trends, banquet menu innovations, and advanced preparation techniques to contribute to menu development and enhance the overall dining experience. Monitor and optimize food costs specific to banquet operations by conducting yield analysis, minimizing waste, managing portion control, and coordinating with purchasing to secure high-quality ingredients within budgetary guidelines. Oversee the organization and maintenance of banquet production schedules, event timelines, and kitchen workflow to ensure seamless service during high-volume events. Manage, mentor, and train banquet kitchen staff, including line cooks, prep cooks, and temporary event personnel, fostering a culture of professionalism, teamwork, and continuous improvement. Conduct regular performance evaluations, provide on-the-job training, and ensure staff compliance with food safety, sanitation, and HACCP standards. Collaborate closely with the Executive Chef and Banquet Chef to plan menus, develop recipes, and standardize banquet production sheets and costing templates. Supervise banquet kitchen operations during events, stepping in as needed to maintain service flow, address challenges, and ensure timely delivery of food to service teams. Maintain inventory of banquet-specific ingredients, equipment, and serviceware, ensuring readiness for upcoming events and efficient turnover of stock. Promote a safe, organized, and efficient kitchen environment by enforcing cleaning schedules, equipment maintenance, and proper storage practices. Qualifications Diploma or Certificate in Culinary Arts, Food Production, or a related field. Food Safety and Hygiene certification. 3–5 years of experience in a professional kitchen, preferably in banqueting, catering, or large-scale food production. Previous experience in a supervisory role such as Chef de Partie or Junior Sous Chef. Strong knowledge of food preparation, presentation, and kitchen operations. Ability to plan and execute menus for large events and functions. Knowledge of food cost control, inventory management, and waste reduction. Excellent leadership and team management skills.