Job Description – Banquet Chef

Job Responsibilities:

• Accurate execution of all banquet functions.
• Training and scheduling of all banquet culinary staff
• Produce orders for all banquet functions
• Visually inspect appearance and overall presentation of all banquet dishes to maintain appeal.
• Ordering and requisition of all banquet products
• Creating recipes for all banquet and catered functions
• Upkeep of recipe database
• Cleanliness of banquet kitchen and walk in
• Monthly inventories
• Rotation of food and food products to maximize company profitability
• Special menu planning and execution
• Costing of all banquet menus.
• Responsible for setting a good example and ensuring staff abides by safety, sanitation standards, practices, and applicable laws.
• Responsible for tracking, documenting, and ensuring all kitchen staff have appropriate certification, licensing and training in accordance to New York Palace Policies and State and Federal Laws
• Exhibit job and product knowledge to accurately support and promote all departments and amenity programs
• The incumbent must possess the necessary social skills to work with a broad based constituency and provide excellent service to all internal and external guests.
• Work closely with the Executive Chef and Senior Sous Chef in menu development and presentation
• Work closely with Executive Chef to standardize recipes
• Responsible along with Executive Chef/Executive Sous in maintaining overall food & labor cost within budgetary guidelines
• Maintain standards of hygiene throughout the banquet kitchen
• Must be actively involved in monitoring staff performance
• Execute all production and plating in a timely, efficient manner and to meet and exceed guest expectations
• Source out new products and supplies to constantly develop menus
• Remain on top of culinary trends & seek ways to improve culinary trends
• Responsible for scheduling of staff in the outlets and ensuring that schedules are posted in a timely manner
• Ensure that proper par stocks of all food items are maintained
• Must always be well groomed and in proper uniform, chef’s hat and be role model to all staff
• Responsible for recording all food spoilage on the proper form and submit to the Executive Chef/ Executive Sous Chef
• Motivate staff and maintain discipline at all times
• Receive all goods and ensure that they meet company quality specifications and reject those items that do not
• Responsible for monthly inventory of all items in the outlet
• Ensure that standard recipes are being followed at all times
• Liaise with outlet manager and service staff regarding service issues
• Any other duties as assigned by the company

Job Qualifications:

• Minimum four years experience in fine dining hotel kitchen banquet facility in a management role
• Working knowledge of classical and proper techniques for all line stations including Saucier, Entremitier, Charcuterie and Tournant Positions.
• Basic computer knowledge and be Word and Excel proficient.
• Excellent communication skills, verbal and written
• Ability to manage change effectively.
• Communicate goals and objectives in a manner which inspires employees to live and apply the guiding principles.
• Ability to sell concepts and ideas to management, peers, and employees.
• Build morale and spirit.
• Instill a guest service and a “can-do” attitude in all employees.
• Excellent time management skills.
• Follow, support and enforce company policies and procedures.
• Excellent problem resolution skills.
• Assume responsibility and accountability for self and employees.
• Ability to quickly evaluate alternatives and decide on a plan of action.
• Think creatively.
• High energy, positive attitude, willingness to learn and grow
• Logical thinker and Team player
• Ability to create standard recipes
• Excellent plate presentation
• Strong understanding of purchasing, receiving, inventory control and stock rotation
• Multilingual a plus
• Excellent knowledge of modern, cutting edge culinary trends
• Must be able to work a flexible schedule, work well under pressure, and meet multiple & sometimes competing deadlines.