Executive Chef Catering & Banqueting
Location: Delhi, India
Company: Catering Collective
Experience: 15+ Years | Industry: Luxury Catering / Banquets / Hotels
About the Role
We are seeking an experienced and visionary Executive Chef Catering & Banqueting to lead our culinary operations across large-scale events and premium catering assignments. This leadership role demands exceptional culinary expertise, creativity, and the ability to manage high-volume production without compromising on quality.
The Executive Chef will oversee menu planning, food production, team management, and ensure seamless execution of multiple banquets and catering events. This position requires a strong strategic mindset, operational excellence, and a passion for delivering extraordinary culinary experiences.
Key Responsibilities
1. Culinary Expertise & Menu Innovation
- Mastery of multi-cuisine menus, large-scale food production, and menu engineering.
- Develop creative menus, live stations, and thematic culinary experiences.
- Stay updated with food trends, plating techniques, and high-volume presentation styles.
2. Operational & Financial Management
- Oversee end-to-end kitchen operations from procurement to final event service.
- Ensure cost control through effective APC management, wastage reduction, and resource optimization.
- Implement and monitor SOPs for consistent high-quality food production.
3. Leadership & Team Development
- Lead, train, and inspire a large team of chefs and kitchen staff.
- Delegate and supervise operations during high-pressure, large-format events.
- Resolve conflicts, maintain discipline, and foster a positive team environment.
4. Event Execution & Adaptability
- Manage multiple events simultaneously with consistency and precision.
- Handle last-minute changes, special requests, and dietary requirements with ease.
- Demonstrate strong problem-solving capabilities during event operations.
5. Client Interaction & Relationship Management
- Collaborate with clients, event planners, and stakeholders to understand requirements.
- Create personalized culinary experiences based on event themes and guest expectations.
- Ensure superior guest satisfaction through exceptional food and service standards.
6. Technology Awareness & Industry Knowledge
- Work with modern kitchen equipment and inventory control systems.
- Support sustainable and eco-friendly culinary practices.
- Stay informed about global food trends and innovations.
Reporting Structure
Reports to: General Manager North
Manages: Sous Chefs (35 members)
Qualifications & Experience
- Hotel Management Graduate (mandatory).
- Minimum 15 years of experience in high-end banquets, luxury catering, or premium hotels.
- Experience in Michelin-star, fine-dine restaurants, or HNI / VIP event catering preferred.
- Proven leadership experience as Executive Chef, Senior Sous Chef, or similar role.
- Strong background in handling large-scale catering events.
Key Skills
- Culinary Expertise & Menu Innovation
- Operational & Financial Acumen
- Leadership & Team Training
- Event Execution & Adaptability
- Client Focus & Relationship Management
- Technology & Process Knowledge
Attributes
- Strong decision-making and leadership
- Excellent communication and conflict management
- High integrity and strong work ethics
- Ability to perform under pressure
