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Banquet Chef
LOTTE New York Palace
27 E 50th St, New York, NY 10022
LOTTE New York Palace  hiring Banquet Chef in New York, NY

LOTTE New York Palace  hiring Banquet Chef in New York, NY

LOTTE New York Palace More Info

Full Time • Salary ($90k - $95k)
Expires: Apr 28, 2024

121 people viewed

Required Years of Experience

3 years


Job Details

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.


Compensation Details

Compensation: Salary ($90,000.00 - $95,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits


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Luxury Hotel

Awards
2023
2022
2021
2020
Open Jobs From LOTTE New York Palace
Sous Chef