Coordination of all banquet hot and cold foods and desserts. Banquet Chef must work along with Executive Chef & Executive Sous Chef to ensure quality meets specs and guarantees. Banquet Chef will ensure quality of banquet hot foods; main entree, starch, vegetables and desserts are of highest quality available to him.
To provide and maintain high quality standards and procedures in preparing and serving all banquet food for extremely busy banquet hotel.
Attends daily BEO meetings to ensure guarantees and food products are correct. Must communicate all guarantees and food changes to the Executive Chef, Garde Manger section and Pastry.
Works one to two days ahead of his operation to ensure product delivery is on time and to make sure on his days off anyone covering has what they need to operate.
Responsible for overall banquet food operation to ensure quality and quantity. The ideal Chef candidate should have a good working relationship with the Banquet Manager and Captains and should be in direct communication constantly to ensure counts are proper. Assists in the lowering of food cost and waste. Responsible for the return of food.
Communicates with the Executive Steward on all banquet equipment needed to perform a banquet. This should be done on Wednesday and for one week to ensure necessary equipment is in house.
Assists in menu development with catering managers and Executive Chef.
Assist the Executive Chef in managing proper food cost and labor costs in the main kitchen and the Cima kitchen.
The Banquet Chef will ensure the quality of banquet hot foods, main entrees, starches and vegetables are of highest quality available to him/her. The Banquet Chef is also in charge of providing a balanced meal to the employee Cafeteria. Additional responsibilities are ordering, scheduling and inventories.