To manage, under the direction of the Executive Chef, the day-to-day operation of the Banquet kitchen hot and cold operation and pastry related function, maintain health department standard and train associates.
Responsible for all the food preparation for all functions in accordance with established BEO specifications.
Responsible for all the food orders related to specific BEO menu using hotel proper purchasing procedure.
Reviews banquet function sheets daily in order to ensure adequate preparation, must attend to all BEO meeting Monday /Wednesday and Friday.
Schedules staff according to daily function sheets and weekly forecasts.
Directs and guides all banquet cooks and helpers, control food quality and execution of the function and adheres to all house rules, regulations and Hotel policies.
In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the requirements of the hotel.
Maintains proper sanitation conditions, Preparation, execution, and presentation of all tasting menu to guests
Assumes responsibilities of Executive Chef in their absence.
Informs Executive Chef of any kitchen equipment which fails or does not operate properly
Informs staff of the Hotel’s fire safety program and explains to each member what to do in case of a fire and where the extinguisher is located.
Perform other duties and responsibilities as required.
Coordinate details with banquet captain prior function.
Facilities stewarding department on breakdown function.
Assist in all other culinary venues of the hotel.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
Must have artistic ability and be creative in food presentation.
Must know the breakdown of total expenses for food preparation.
Must have management and organizational skills.
Must be able to read, write and speak the English language to communicate with team members and guests effectively.
Graduate of Culinary Institute or Apprenticeship program preferred. Any combination of education, training or experience that provides the required knowledge, skills and abilities.
Minimum five years experience as a Saucier, Soup Cook, Roast Cook, Fry Cook and Vegetable Cook in high volume kitchen preferred. CPR Certification and./or First Aid Training preferred.