The Chef de Cuisine – Banquets is responsible for managing the overall operations of the banquet kitchen, ensuring the highest standards of food quality, presentation, hygiene, and service execution for weddings, conferences, corporate events, and special functions. The role leads the banquet culinary team, manages large-scale food production, and ensures efficient kitchen operations in line with luxury hotel standards.

• Oversee all aspects of banquet kitchen operations, from food preparation through service, maintaining consistency and excellence across all events
• Develop and execute innovative banquet menus tailored to client requirements, dietary preferences, and cultural considerations
• Maintain rigorous food quality, safety, and hygiene standards in compliance with international food safety regulations and Fairmont protocols
• Lead, mentor, and develop the banquet culinary team, providing training on techniques, standards,...