Up Food quality control Jobs – 107 Open Jobs Today

Chef De Cuisine - Banquets - Fairmont Agra
FAIRMONT —Agra, Uttar Pradesh
- Full-time
- Hospitality
- Cooking
- Bachelor's degree
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Sous Chef Banquets (Maharaj) - Fairmont Agra
FAIRMONT —Agra, Uttar Pradesh
- Full-time
- Inventory management
- Bachelor's degree
- Mentoring
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Chef De Cuisine - Banquets - Fairmont Agra

FAIRMONT -
Agra, Uttar Pradesh

Quick apply

Job details

Full-time

Qualifications

Hospitality
Supplier management experience
Event planning
Cooking
Cost control
Menu planning
Culinary Arts
Quality assurance
Bachelor's degree
Team management
Hospitality Management
Relationship management
Kitchen management
Chef
Diploma
Leadership
Negotiation
Kitchen experience

Full job description

Company Description

"Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

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, and professional development opportunities
Manage kitchen budgets, control food costs, and optimise resource allocation without compromising quality
Coordinate seamlessly with event management, sales, and service teams to ensure flawless event execution and guest satisfaction
Oversee inventory management, including ordering, stock rotation, and waste minimisation
Establish and maintain relationships with suppliers and vendors, ensuring quality ingredients and reliable service delivery
Conduct regular quality assurance checks and tastings to maintain consistency across all banquet functions
Ensure compliance with health, safety, and sanitation regulations, conducting regular audits and staff briefings
Customise menus and presentations for specific events, accommodating special requests and dietary requirements
Monitor kitchen performance metrics and implement continuous improvement initiatives to enhance operational efficiency

Qualifications

Diploma or Bachelor's degree in Hotel Management, Culinary Arts, or a related field.
Minimum 6–10 years of culinary experience with significant banquet kitchen exposure.
Previous experience as Chef de Cuisine, Banquet Chef, Sous Chef, or similar role in a 5-star hotel or luxury hospitality establishment is preferred.
Strong knowledge of large-volume food production and international cuisines.
Good understanding of food costing, menu planning, and kitchen operations.
Proven leadership and team management experience, with the ability to mentor and develop culinary staff.
Certification in Food Safety and Hygiene (HACCP, Level 3 Food Hygiene Certificate, or equivalent) is essential.
Demonstrated expertise in menu development, innovation, and customisation to meet diverse client requirements and dietary preferences.
Strong knowledge of health, safety, sanitation regulations, and compliance with international food safety standards.
Experience in budget management, cost control, and resource optimisation within a kitchen environment.
Excellent supplier and vendor relationship management skills with proven negotiation abilities.
Proficiency in kitchen management systems and event planning software is advantageous.

Additional Information

WHAT IS IN IT FOR YOU:

Come As You Are
Work With Purpose
Grow, Learn and Enjoy
Explore Limitless Possibilities

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Chef De Cuisine - Banquets - Fairmont Agra

Sous Chef Banquets (Maharaj) - Fairmont Agra

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