• Diploma/Certificate in Professional Cookery, Culinary Arts, or equivalent.
• Food Safety / HACCP certification (essential).

Experience

• 3–5 years experience in a professional kitchen.
• 1–2 years experience specifically in banqueting, events, or large-volume catering.
• Experience in hotels or conference venues (advantageous).

Technical Skills

• Strong ability to cook for large numbers while maintaining consistency.
• Excellent knowledge of buffet, plated, canapé, and function-style menus.
• Strong organisational skills and ability to multitask under pressure.
• Proficiency in kitchen equipment and large-scale production techniques.
• Familiarity with menu costing, portion control, and stock management.

Core Competencies

• Effective communication and teamwork.
• Ability to follow and produce event-specific menus.
• Strong time-management and planning skills.
• Problem-solving and adaptability in fast-paced environments.

Personal Attributes

• Calm and efficient under pressure.
• Creative with presentation and food styling.
• Reliable, disciplined, and detail-oriented.
• Passionate about hospitality and guest satisfaction.

• Professional Chef Diploma or equivalent culinary qualification.
• Additional courses in banqueting, buffet design, or food safety are advantageous.

Experience

• 3–5 years experience in a busy kitchen environment.
• At least 1–2 years experience specifically in banqueting, events, catering, or large-scale production.
• Experience in hotels, lodges, or conference centres is preferred.

Technical Skills

• Strong knowledge of large-volume cooking techniques.
• Excellent presentation skills for buffet, plated, and live-station service.
• Ability to design high-quality menus tailored for events.
• Strong administrative abilities (costing, planning, ordering).
• Time-management skills to handle tight deadlines and high-pressure services.

Soft Skills

• Excellent leadership and communication abilities.
• Strong organisational and planning skills.
• Ability to work well under pressure and in fast-paced environments.
• Creative and innovative approach to menu design.
• Strong attention to detail and consistency.

Personal Attributes

• Professional, reliable, and team-oriented.
• Passionate about food and guest satisfaction.
• Flexible and adaptable to changing event needs.

Physical Requirements

• Ability to stand for long periods.
• Able to lift or move heavy pots, trays, or equipment.
• Willing to work evenings, weekends, public holidays, and long hours during events.