-Review banquet event orders (BEO) daily and make note of any
-Brief the banquet kitchen staff daily about the upcoming and
-Plans, organizes, controls, directs, and supervises the work of
the teammates in the Banquet Kitchen Department.
-Maintain updated and accurate recipes and costing of all dishes
prepared for banquet functions.
-Able to coordinate banquet production and plating with the
Executive Chef, Pastry Chef, Sous Chef and Banquet Captain.
-Establish the day's priorities and assign production and
preparation tasks for the banquet kitchen staff/chefs to
-Effectively communicate both verbally and in writing to provide
clear direction to staff.
-Take physical inventory of specified food items for daily
-Assist in determining the minimum and maximum stocks of all food,
cooking supplies and equipment.
-Assist the Executive Chef in developing new banquet menu
development and execution.
-Maintain inventory control procedures and ensure that the banquet
kitchen is prepared for the following day's work.
-Responsible to conduct frequent walkthroughs of each kitchen area
and direct respective personnel to correct any deficiencies.
-Responsible to maintain and oversee the regular cleaning of all
equipment in a proper operational condition.
-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.
-Review sales and food cost with the Executive Chef to ensure that
the banquet kitchen is meeting budgeted costs.
-Banquet chef should serve as a role model to demonstrate
-Ensures and maintains the productivity level of all banquet cooks
and supporting staffs.
-Assists the Executive Chef and Purchasing Manager with banquet
menu planning and food purchasing.
-Participates in banquet kitchen employees progress and discipline
-Plans and manages food quantities and plating requirements for all
-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 understand all employee's positions well enough and to
perform duties in employees' absence.
-Able to perform other duties as assigned by the management.
-Culinary / Hospitality degree or certificate preferred
-Minimum of 3 years experiences in a luxury catering and / or
banquet high volume production setting
-1 to 2 years in a similar managerial role
-Serve Safe certified Manager
-Displays leadership in hospitality, exemplifying excellent
customer service and creates a positive atmosphere for both
internal and external guests.
-Having an eye for detail and creativity to look at things
-Able to demonstrate excellent written and verbal communication in
-Proficiency with computers and computer programs, including
Microsoft Word, Excel and Outlook and other Hotel operating
software programs and /or the ability to learn and master these
Physical Demands and Work Environment
Position may require standing for long periods of time and working
on nights, weekends, and holidays.