Executive Chef

2 weeks ago

J P Nagar Bengaluru Karnataka, India Docens Training and HR Consulting Pvt. Ltd Full time

**Banquet Chef Duties and Responsibilities**:

- 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 whoare engaged in food preparation.
- Able to coordinate banquet production and plating with the Executive Chef, Sous Chef and Banquet Captain.
- Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.
- Effectively communicateboth verbally and in writing to provide clear direction to staff.
- Take physical inventoryof 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 controlprocedures 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.
- 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 costwith 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 Managerwith 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.
- Plansand manages food quantities and plating requirements for all banquet functions.
- Maintains food preparation handling and correct storage standards.
- Reviews staffing levels to ensure that guestservice, 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 positionswell 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 mentora 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 five years experience in a high volumebanquet kitchen, and a minimum of two years experience as a Sous Chef

**Job Types**: Full-time, Regular / Permanent

**Salary**: ₹85,000.00 - ₹100,000.00 per month

Schedule:

- Fixed shift

**Experience**:

- total work: 10 years (required)

**Speak with the employer**
+91 9845674829
Application Deadline: 27/01/2023
Expected Start Date: 31/01/2023

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