Banquet Chef

Overview:

The Banquet Chef has an overall responsibility for the efficient and effective running of the kitchen and food production at banquet outlets, ensuring operating costs are minimized.

• Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.
• To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
• Advise the Executive Chef on all matters relating to the banquet kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• To maintain control of the standards for purchasing and receiving items.
• Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
• To test and evaluate products for quality, paying particular attention toyield/holding qualities/market price/wastage usage of leftovers.
• Constantly inspect all food service banquet sections during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.

• Customer Service, prior admin experience preferred.
• Associates degree or higher preferred in Culinary Arts.
• Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills.

• Clear, positive, energetic communication skills required.

• 3 years at an Executive Sous Chef or Sous Chef level management position of a 4-star banquet establishment or higher desired.

• Serve Safe certified food manager strongly desired.