Banquet Chef

Basic Function: Responsible for designing and executing meal services for multiple guests. Supervise the banquet kitchen operation but not limited to, menu costing, coordination of new menu ideas and utilization of products to maximize customer satisfaction, oversee food preparation, ordering for upcoming events, planning and organization of all aspects of the employee dining room. Must have excellent interpersonal skills to work on a team, a great faculty for logistic planning and great leadership skills to work as a leader.

Work Performed:

COOKING/PREP: 50%

1. Responsibilities include creating dishes, menu costing, supervising the preparation, flavoring and cooking processes such as respect of recipes, organization and cleanliness of the banquet kitchen. Direct, coordinates and delegates responsibilities to kitchen staff to ensure goal and objectives of the banquet kitchen are met on a daily basis.
2. Responsible for the entire set-up, mise en place and execution for banquet events
3. Responsible for ensuring the freshness and the quality of all food products. Supervise and coordinate activities of cooks and employees engaged in food preparation.
4. Must be proficient and innovative in all meals period, including Breakfast, Lunch, Dinner as well as buffets, stations, plated banquets events in a high end luxury environment.
5. Responsible for the freshness and quality of all food products for any events, including proper rotation of all food items in workstation mise en place and kitchen. Looks for ways to save the resort money while still providing top quality products and services for clients.
6. Expedite banquet events in a timely manner, and follow time expectations from Director of Food and Beverage and/ or executive chef to ensure smooth and seamless operation between all work stations, server pickup and ultimate guest delivery.
7. Participate in Site visits to gain potential customer confidence in the F&B product and service for their group.
8. Checks Final product before it is delivered to the customer to ensure proper preparation, plating and presentation, to include walking the food buffet before opening to ensure ultimate satisfaction.
9. Maintaining a kitchen that is neat, safe and clean by ensuring the staff is utilizing proper handling and storage procedures of station mise en place. Monitor sanitation practices to ensure that employees follow standards and regulations.
10. Assists with training of newly hired kitchen staff assigned in banquet kitchen.
11. Produce the finest quality product on a consistent basis.
12. Revise menus Knows all menu items from banquet menus and monitor the quality of the banquet meal during the event