BANQUET CHEF

We are seeking to hire a qualified and experienced Banquet Chef who would be primarily responsible for the planning, organizing, controlling and directing the work of the Department.

• Review Banquet Event Orders (BEO) on a daily basis and make note of any changes.
• Brief the banquet kitchen staff daily about the upcoming and current functions.
• Supervises and coordinates all activities of cooks who are engaged in food preparation.
• Coordinate banquet production and plating with the Executive Chef and Banquet Manager.
• Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.
• Effectively communicate both verbally and in writing to provide clear direction to staff.
• Take physical inventory of specified food items for daily inventory.
• Assist the hotel's sales or banqueting staff with banquets, parties and other special events.
• Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.
• Assist the Executive Chef in banquet menu development and execution.
• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work.
• Responsible for managing all day-to-day operations of banquet kitchen.
• Responsible for conducting frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Responsible for maintaining all equipment in proper operational condition.
• Responsible for overseeing the regular cleaning of all equipment used in the banquet kitchen.
• Ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the hotels operating and business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepare menu items following recipes in accordance with the hotels operating standards.
• Communicate the kitchen needs with the purchasing and storeroom personnel.
• Review sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs.
• Monitor the performance of banquet kitchen staff and ensure all procedures are completed to the department standards.
• Maintain the productivity level of all banquet cooks and supporting staffs.
• Assist the Executive Chef with banquet menu planning and food purchasing.
• Participate in banquet kitchen employees progress and discipline procedures.
• Participate in training staff on menu items including ingredients, preparation methods and unique tastes.
• Plan and manage food quantities and plating requirements for all banquet functions.
• Maintain food preparation handling and correct storage standards.
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensure compliance with all applicable laws and regulations.
• Follow proper handling and right temperature of all food products.
• Assist as needed in the interviewing and hiring of employee team members with appropriate skills.
• Identify the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills.
• Continually enhance the culinary experience of banquet or event guests.
• Perform other duties as assigned by the management.

Qualification and Experience:

• Bachelor’s degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related studies.

   

• Minimum of five years experience as a Banquet Chef in a high volume banquet kitchen.
• Very good knowledge of food safety, sanitation, food preparation techniques.
• Ability to work flexible hours and days.
• Knowledge of current and updated culinary trends.
• Ability to lead and mentor a large team of culinary professionals.