Full Time Banquet Chef Jobs, in Pullman Kuching Sarawak - Maukerja

Company Description Pullman Kuching is a contemporary hotel that invites guests and team members to unlock new perspectives through superior comfort, inspiring spaces, and distinctive culinary experiences. As part of Accor, a world-leading hospitality group, Pullman Kuching is connected to a global network of more than 155 destinations and over 40 diverse brands. The hotel participates in ALL, Accor’s loyalty program, offering guests and employees exposure to an international hospitality ecosystem. Team members benefit from working in a dynamic environment that celebrates fascinating cultures, innovation in service, and professional growth within a global organization.
Role Description The Banquet Chef is a full-time, on-site role based at Pullman Kuching. This role is responsible for planning, preparing, and executing banquet menus for events of varying sizes, ensuring high-quality dishes that align with brand standards and guest expectations. Day-to-day tasks include supervising the banquet kitchen operations, coordinating with the Executive Chef and banquet service team, managing food production timelines, and maintaining consistent presentation and taste. The Banquet Chef monitors inventory, oversees ordering and storage of ingredients, and ensures strict compliance with food safety and hygiene regulations. The role also involves training and guiding kitchen team members, optimizing workflow, and collaborating with event planners and the sales team to tailor menus for corporate functions, weddings, and special events.
Qualifications

• Culinary expertise in banquet and large-scale event production, with strong skills in menu planning, food preparation, and plating.
• Experience supervising kitchen teams, including training, scheduling, task delegation, and performance guidance.
• Proficiency in maintaining food safety, hygiene standards, and compliance with local health regulations.
• Ability to manage inventory, cost control, and coordination with procurement to ensure efficient use of resources.
• Strong collaboration and communication skills to work effectively with chefs, service staff, and event planners.
• Minimum of several years’ experience in hotel or banquet kitchen environments; prior experience in international or branded hotels is an advantage.
• Formal culinary education or professional certification is highly desirable.
• Ability to work flexible hours, including evenings, weekends, and holidays, based on event schedules.
• Commitment to creating inclusive guest experiences and maintaining a respectful, non-discriminatory workplace.