Banquet Chef

Responsibilities

• This position will work closely with our Banquet Manager and Sales department to plan and execute multiple banquet functions
• The focus of this role will flawlessly execute an array of events, including corporate, social, large parties, etc
• He or she will be task and detail-oriented to oversee the quality and consistency of the food preparation of all banquet or catering events
• Review banquet event orders (BEO) daily and make note of any changes
• Brief the banquet kitchen staff daily about the upcoming and current functions
• Plans, organizes, controls, directs, and supervises the work of the teammates in the Banquet Kitchen Department
• Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions
• Able to coordinate banquet production and plating with the Executive Chef, Pastry Chef, Sous Chef and Banquet Captain
• 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 in determining the minimum and maximum stocks of all food, cooking supplies and equipment
• Assist the Executive Chef in developing new banquet menu development and execution
• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work
• Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies
• Responsible to maintain and oversee the regular cleaning of all equipment in a proper operational condition
• 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 prepares menu items following recipes in accordance with the hotels operating standards
• Review sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs
• Banquet chef should serve as a role model to demonstrate appropriate behaviors
• Ensures and maintains the productivity level of all banquet cooks and supporting staffs
• Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing
• Participates in banquet kitchen employees progress and discipline procedures
• Plans and manages food quantities and plating requirements for all banquet functions
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills
• Identifies the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills
• Able to understand all employee's positions well enough and to perform duties in employees' absence
• Able to perform other duties as assigned by the management

Required Skills & Experience

• An ideal candidate for this position will have experience in the execution of a 100+ person event
• Minimum of 3 years experiences in a luxury catering and / or banquet high volume production setting
• 1 to 2 years in a similar managerial role
• Serve Safe certified Manager
• Displays leadership in hospitality, exemplifying excellent customer service and creates a positive atmosphere for both internal and external guests
• Having an eye for detail and creativity to look at things differently
• Able to demonstrate excellent written and verbal communication in English