Banquet Chef

Job Description

Job Description

Hotels

BANQUET CHEF

Job Description

Job Summary:

The Banquet Chef is responsible for planning, preparing, and executing high-quality meals for large-scale events, ensuring exceptional presentation, taste, and service. This role requires strong leadership, organizational skills, and the ability to work under pressure while maintaining culinary excellence

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ESSENTIAL FUNCTIONS:

· Collaborate with the Executive Chef in menu development and implementation of banquet menus.

• Supervise kitchen staff during banquet preparation and service.
• Ensure all dishes meet quality, portion, and presentation standards.
• Manage food inventory, ordering, and cost control for banquet operations.
• Maintain compliance with health, safety, and sanitation regulations.
• Coordinate with front-of-house teams to ensure smooth event execution.
• Train and mentor kitchen staff to uphold culinary standards.
• Supervise kitchen staff and delegate tasks effectively
• Collaborate with event coordinators and other staff to ensure a smooth event
• Manage the preparation and setup of food stations and buffets
• Stay current with culinary trends and techniques in the industry.
• Utilize strong planning and organization skills.
• Verifies that prepared food meets requirements for quality and quantity.
• Assist with monthly inventory, portion, and waste control, and sanitation codes
• Ensure all food is prepared to the correct specifications and ensure that the kitchen is ready for service.
• Brief the banquet kitchen staff daily about the upcoming and current functions.
• Communicate with all food and beverage areas and carry out BEO instructions as discussed in morning BEO meetings that are attended by the Banquet Chef.
• Build team morale through positive feedback and training.
• Delegates and assists in preparing all hot food items while overseeing the garde manger chef and cold food production.
• Supervise and produce appealing buffet displays consistent with the needs of each event or buffet.
• Support the Executive Sous Chef to ensure that the kitchen operates efficiently.
• Follow the opening and end-of-day closing procedure of the kitchen
• Assist with the employee performance review process
• Other duties as assigned

Required Experience:

The person in this position needs to:

• Culinary degree or equivalent professional experience.
• Minimum 3 years of culinary experience
• Reliably commute or plan to relocate before starting work

Knowledge, Skills, & Abilities

• Robust knowledge of food and workplace safety
• Excellent organization and time management skills
• Set a positive tone and strong work ethic, leading by example.
• Knowledge of various dietary restrictions
• Maintain professional presentation (must adhere to company and department dress code)
• Ability to clearly communicate both verbally and in writing
• Availability to work early mornings, evenings, weekends, and holidays as required.
• Certification in sanitation and workplace safety regulations.
• Execute the end-of-day closing procedures of the kitchen
• Ensure that all equipment and refrigeration in the Banquet kitchen are working correctly.
• Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed.
• Proven experience in banquet or high-volume kitchen operations.

If you are interested in this great opportunity, please contact Kevin Buck - [email protected]