Banquet Section Chef

Exceptional Hospitality Starts with You
Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! Do you thrive in a culinary setting that showcases your ability to lead and create unforgettable dining experiences? Our Banquet Chef position offers an opportunity to plan, execute, and perfect banquets with finesse and precision. As a Banquet Section Chef, you’re not just leading culinary production for banquet events – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
In addition, this role requires the following minimum qualifications:
5-8 years of kitchen experience, with a minimum of 2 years as First Wok
High school graduate
Technical education in hospitality or culinary school preferred
Knowledgeable in HACCP
Working experience in a similar capacity with international chain hotels
Here’s what you’ll do during a typical day:
Lead banquet culinary operations: Oversee the preparation and production of food for banquet events, ensuring high standards of food quality, presentation, cost controls, and overall profitability
Drive culinary excellence: Select high-quality ingredients, uphold presentation standards, and ensure consistency in the execution of dishes
Enhance banquet offerings: Assist in menu development, incorporating seasonal and creative elements to elevate the banquet dining experience
Collaborate for success: Review Banquet Event Orders (BEOs) and collaborate with Catering and Events teams to execute customized menus that exceed client expectations
Manage financial performance: Control costs, monitor budgets, and optimize profitability through efficient production planning
Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

Work arrangement
No