That's a very wide question to answer. Each of the jobs you mentioned have a different skill set and career path.
With only 3 months to go, isn't it a bit late to start thinking about what area of the Culinary Arts you'd like to pursue? You should have had a goal before the first day of school that you were working toward.
So, the real question is - "What do you like to do?"
Working hotel banquets is hard work, long hours, and you'll work any day and time they ask you to. A restaurant has more defined hours, but the pressure to produce for each order that gets spit out of the ticket machine is greater. A banquet chef knows how many people are coming weeks ahead of time. The restauranteur doesn't know until that evening.
A smaller establishment may be good because you'll have a more personal relationship with owners and operators. A larger place will be good because of the benefits they may offer.
How about working as a chef in a hospital, university or corporate cafeteria? Then, your hours may be closer to weekdays. Maybe you'll decide to work with a catering company, that way every day and event is different. Perhaps you'll work with a personal chef.
Rather than ask a worldwide forum, what is it that you like about our industry?
What type of work environment are you looking for?