Banquet Chef

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Review banquet event orders (BEO) on a daily basis and make note of any changes.
• Oversee the food preparation of all banquet and catering events.
• Review the following day’s menus and approve venue requisitions for food and supplies.
• Develop new banquet menus, prepare, test, taste and control out new menu items.
• Brief the banquet kitchen staff daily about the upcoming and current functions.
• Supervises and coordinates all activities of cooks and banquet staff who are engaged in food preparation.
• Able to coordinate banquet production and plating with the Executive Chef and Banquet Captain.
• Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff to execute.
• Effectively communicate both verbally and in writing to provide clear direction to the staff.
• Take physical inventory of specified food items for daily inventory.
• Aid the Executive Chef in banquet menu development and execution.
• Maintain inventory control procedure and ensure the banquet kitchen is prepared for the following day’s work.
• Responsible for managing all day-to-day operations of banquet kitchen.
• Responsible to conduct frequent walkthroughs of kitchen area and direct respective personnel to correct any deficiencies.
• Responsible to maintain all equipment in a proper operational condition.
• Responsible to oversee the regular cleaning of all equipment used in banquet kitchen.
• Ensure that banquet kitchen work area is stocked with specific tools, supplies and equipment to meet the properties business demands.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Review sales and food cost with the Executive Chef to ensure banquet kitchen is meeting budgeted costs.
• Monitor performance of banquet kitchen staff and ensure all procedures are completed to the department standards.
• Banquet Chef should serve as role model to demonstrate appropriate behaviors.
• Ensures and maintains productivity level of all banquet cooks and supporting staffs.
• Supervise banquet kitchen shift operations.
• Assists the Executive Chef 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.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Able to plan and execute multiple banquet functions.
• Able to continually enhance the culinary experience of banquet or event guests.
• Able to perform other duties as assigned by the management.

EDUCATION AND EXPERIENCE

• Education: 2-year or 3 Year degree from accredited university in culinary Arts, Hotel and Restaurant Management, or related major.
• Experience: Minimum of 5 years experience in a high volume banquet kitchen, and a minimum of two years experience as a Sous Chef or Chef de Cuisine.
• Required: Technical/other training or better in Hospitality and Resort Management or related field.