Chef De Cuisine (Banquets)
About this position
Responsibilities
Key Responsibilities:
• Collaborate with the Executive Chef to create and update banquet menus.
• Design menus that meet the specific needs and preferences of clients, considering dietary restrictions and seasonal ingredients.
• Ensure that menu items are prepared in a cost-effective and efficient manner.
• Supervise the preparation and presentation of all banquet dishes.
• Ensure that all food items are prepared according to established recipes and quality standards.
• Oversee portion control and presentation to maintain consistency and high standards.
• Manage day-to-day kitchen operations for the banquet department.
• Supervise and train kitchen staff, ensuring proper culinary techniques and adherence to safety and sanitation regulations.
• Coordinate with the banquet service team to ensure timely and efficient food service during events.
• Monitor food inventory levels and order supplies as needed.
• Implement cost control measures to minimize waste and optimize food costs.
• Maintain accurate records of food costs, inventory, and waste.
• Conduct regular inspections of the kitchen and banquet areas to ensure cleanliness and compliance with health and safety regulations.
• Address any issues or concerns related to food quality, service, or staff performance promptly and effectively.
• Continuously seek ways to improve banquet operations and guest satisfaction.
Requirements
• Proven experience as a Chef De Cuisine or in a similar role in banquet operations.
• Strong knowledge of culinary techniques and food safety regulations.
• Excellent leadership and team management skills.
• Ability to work in a fast-paced environment and handle multiple tasks.
• Strong communication and interpersonal skills.
• Creative and innovative approach to menu planning and food presentation.
• Proficient in inventory management and cost control.