In my previous role, we hosted a large corporate banquet with over 500 guests. The kitchen was understaffed, and we faced unexpected ingredient shortages. I quickly reassigned tasks to my team, prioritized the most critical dishes, and coordinated with the supplier to expedite the missing ingredients. By maintaining clear communication and staying calm, we managed to serve all courses on time and received positive feedback from the client.

I implement a rigorous food safety protocol that includes regular temperature checks, proper storage, and thorough cleaning routines. I also conduct regular training sessions for my team on food handling and safety standards. During events, I personally oversee the preparation and plating to ensure each dish meets our high-quality standards, and I address any issues immediately to prevent compromises in food safety or quality.

I believe in clear communication and delegation based on each team member's strengths. I create a detailed schedule and task list for each event, ensuring everyone knows their responsibilities. I also foster a collaborative environment where team members can ask for help or suggest improvements. Regular check-ins and feedback sessions help maintain morale and efficiency, especially during high-pressure events.

I stay flexible and maintain a proactive mindset. For last-minute changes, I assess the situation quickly, communicate any necessary adjustments to my team, and prioritize tasks to ensure the event runs smoothly. If unexpected issues arise, such as equipment failure, I have backup plans and alternative solutions ready to implement immediately. My goal is to minimize disruptions and keep the event on track.

In my experience, menu planning involves understanding the client's preferences and dietary restrictions while considering the kitchen's capabilities and budget. I start by brainstorming creative ideas that align with the theme and then refine the menu to ensure it's practical to execute. I also consider seasonal ingredients and potential challenges, such as cooking times and presentation. The final menu is a balance of innovative dishes that are feasible to prepare in a banquet setting.