Chef De Cuisine Banquet

Company Description The Trans Luxury Hotel, created by Trans Corporation, is a leading reference in luxury hospitality in Indonesia, combining Indonesian tradition with contemporary sophistication. Located in the heart of Bandung, the hotel is part of an integrated complex featuring Trans Studio Bandung indoor theme park, Trans Studio Mall, ibis Bandung Trans Studio, and Masjid Agung Trans Studio Bandung. The property offers 280 spacious guest rooms and suites equipped with premium amenities tailored to business and leisure travelers. Guests enjoy distinctive facilities including a panoramic restaurant and lounge with city views, an open-air sandy beach pool, an elegant day spa, and a high-tech fitness center. The Trans Luxury Hotel is designed to deliver memorable stays and exceptional events, positioning itself as Bandung’s iconic luxury destination. Role Description The Chef de Cuisine Banquet is a full-time, on-site role based at The Trans Luxury Hotel in Bandung. This role oversees all culinary operations for banquets and events, including menu planning, costing, and execution in alignment with the hotel’s luxury standards. The Chef de Cuisine Banquet leads, trains, and schedules the banquet kitchen team, ensuring consistent food quality, presentation, and timely service. Daily responsibilities include supervising food preparation, maintaining hygiene and safety standards, managing inventory and procurement, and coordinating closely with the F&B and Events teams to deliver exceptional guest experiences. The role also involves monitoring banquet kitchen budgets, optimizing workflow, and contributing to continuous improvement of banquet offerings. Qualifications Strong banquet and large-scale event culinary experience, including menu planning, food production, and presentation for luxury or upscale properties. Proven kitchen leadership skills with experience supervising, training, and motivating diverse culinary teams. Advanced knowledge of food safety, sanitation, HACCP standards, and kitchen hygiene practices. Experience with cost control, inventory management, portioning, and waste reduction in a high-volume environment. Ability to collaborate effectively with F&B, Events, and Service teams, with clear communication and coordination skills. Flexibility to work shifts, weekends, and holidays as required by banquet schedules. Formal culinary education or equivalent professional training; experience in 5 star hotels or luxury restaurants is highly beneficial. Proficiency in basic kitchen technology and equipment, with a commitment to continuous improvement and innovation in banquet offerings. Professional demeanor, strong organizational skills, and the ability to perform under pressure while maintaining high standards. Indonesian Citizen only Send your update CV to and Food portofolio Ahmad.syaiful@thetranshotel.com thank you