Banquet Chef

Jobinhalt

• 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 and banquet kitchen staff who are engaged in food preparation.

• Able to coordinate banquet production and plating with the Executive Chef, Sous Chef and Banquet Captain.

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• 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 & catering or banqueting staffs 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.

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• Responsible to conduct frequent walkthroughs of each 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 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 prepares 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.

• Banquet chef should serve as a role model to demonstrate appropriate behaviours.

• Ensures and maintains the productivity level of all banquet cooks and supporting staffs.

• Supervises banquet kitchen shift operations.

• Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.

• Participates in banquet kitchen employees progress and discipline procedures.

• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.

• Plans and manages food quantities and plating requirements for all banquet functions.

• Maintains food preparation handling and correct storage standards.

• 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.

• 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 plan and execute multiple banquet functions.

• Able to continually enhances the culinary experience of banquet or event guests.

• Able to understanding employee’s positions well enough and to perform duties in employees’ absence.

• Able to help in cooking and food preparation, as and when required.

• Able to perform other duties as assigned by the management.

Prerequisites:

• Very good knowledge of food safety, sanitation, food preparation techniques.

• Able to work flexible hours and days.

• Knowledge of current and updated culinary trends.

• Ability to lead and mentor a large team of culinary professionals.

Education:

2-year or 3 Year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.

Experience:

Minimum of Seven years experience in a high volume banquet kitchen, and a minimum of two years experience as a Sous Chef or Chef de party (CDP).

Job Type: Contract

Salary: ₹15,000.00 - ₹20,000.00 per month

Job Type: Contract

Pay: ₹20,000.00 - ₹25,000.00 per month

Supplemental pay types:

• Overtime pay