Banquet Chef – Luxury Resort

About the role

Lead the culinary operation for banquets and events at Four Seasons Resort and Residences Dominican Republic, ensuring high-quality, consistent, and beautifully presented food service that meets hotel standards and event requirements.

Key responsibilities

• Lead and oversee culinary production for banquets, meetings, and special events.
• Ensure quality, presentation, flavor, and consistency of every preparation.
• Coordinate production and service timing according to each event’s requirements.
• Supervise, train, and develop the banquet culinary team.
• Maintain compliance with hygiene, food safety, and food handling standards.
• Manage inventory, food costs, waste, and efficient product utilization.
• Collaborate closely with Banquets, Events, and Food & Beverage teams for smooth execution and exceptional guest experience.

Required profile

• Previous experience as a Banquet Chef, Banquet Sous Chef, or similar role.
• Experience in luxury hospitality, resorts, convention centers, or high‑end event operations.
• Proven ability to lead and develop culinary teams.
• Knowledge of cost control, inventory management, hygiene, and food safety standards.
• Strong organizational, planning, and multitasking skills.
• Intermediate to advanced English proficiency preferred.

Required skills

• Banquet culinary production
• Team leadership and training
• Food safety and hygiene compliance
• Inventory and cost management

What we offer

• Opportunity to work in a high‑level hospitality operation.
• Dynamic, multicultural work environment.
• Learning, development, and professional growth opportunities.
• Competitive compensation and benefits package.