Job Description

• 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