Overview:
The Banquet Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. They are expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Banquet Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Responsibilities:
* Work with other F&B managers and keep them informed of F&B issues as they arise.
* Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
* Coordinate and monitor all phases of Loss Prevention in kitchen areas.
* Prepare and submit required reports in a timely manner.
* Monitor quality of all food product and presentation.
* Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
* Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen.
* Supervise and schedule banquet kitchen staff.
* Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.
* Make Sous Chefs aware of any special products needed for coming functions.
* Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
* Respond to guest complaints in a timely manner.
* Ensure compliance with SOP's in all outlets.
* Ensure compliance with requisition procedures.
* Conduct staff performance reviews in accordance with Highgate Hotel standards.
* Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
* Know and enforce all local health department sanitation laws.
* Know how to compute daily food cost.
* Work with the Hotel Executive Chef to create and implement menus.
* Assess food portion size, visual appeal, taste and temperature of items served.
* Check all stations at the end of every shift for proper food storage and sanitation.
* Check food purchases for proper ordering, quality and price structure.
* Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
Qualifications:
* At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
* Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
* Long hours sometimes required.
* Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
* Maintain a warm and friendly demeanor at all times.
* Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
* Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
* Must be able to multitask and prioritize departmental functions to meet deadlines..
* Perform other duties as requested by management.
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