Banquets Chef

**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.

**Salary**: ₹90,000.00 - ₹110,000.00 per month

Schedule:

- Day shift

**Speak with the employer**
+91 9845674829
Application Deadline: 14/03/2023
Expected Start Date: 14/03/2023