Reporting to the Executive Chef the Banquet Chef is responsible for the following:
Direct supervision of day to day operation of all banquet functions.
- Needs to understand the concepts and have the experience of interacting within a professional kitchen.
- Follows instructions and understand the philosophy of the Executive Chef and carry out those ideas, stressing them to associates.
- To deal with other individuals (cooks), on a one to one basis, instructing and guiding them in their jobs.
- Ensures quality eye appeal, taste and monitors them daily.
- Controls cleanliness, sanitation throughout the kitchen, walk ins and ensures proper rotation of foods.
- Implements new menus and sees to its proper implementations.
- Maintain accurate administrative records on a timely basis and complete projects on time.
- Ability to work in an organized fashion.
- Ability to train and develop future culinary.
- Ability to work in a pro-active fashion.
- Daily walk through all kitchens, walk-ins for proper rotation of food and sanitation.
- Daily routine check of mise en place and quality of food product.
- Organize proper recipe file and keep updated.
Apprentice program or CIA graduate prefered. Minimums of 3 years experience in a hotel or restaurant with high volume in cater. Able to give direction to manage, train and supervise. Knowledge of all basic skills such as butchering, sauces, soups cooking of meat, fish and vegetables.
PIc86c5-9324