Banquet Chef - The Little Nell

Oversee banquet-related culinary operations, lead the kitchen team during large-scale events, ensure high-quality food production and presentation, and collaborate with banquet managers to plan menus. Ensure food safety and sanitation compliance, manage inventory and ordering of supplies, coordinate with service staff for timely delivery, and develop innovative banquet menus aligned with seasonal trends and guest preferences. Train and mentor kitchen staff in techniques, presentation, and hygiene; accommodate dietary requirements; apply cost-control measures including waste reduction and portion control; address guest feedback professionally; and handle administrative duties such as payroll, scheduling, inventory, and menu updates. Requires strong math and accounting basics, in-depth culinary techniques, and the ability to work in a fast-paced luxury-hotel environment with flexibility to work evenings, weekends, and holidays as needed.