Banquet Chef - The Boar's Head Resort

As a banquet chef, you would be primarily responsible for the planning, organizing, controlling and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistency at all times. Additionally responsible to develop new banquet menus, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions.

Some essential job functions include:

• Review banquet event order (BEO) on a daily basis and make note of any changes.

• Brief the banquet kitchen staff daily about the upcoming and current functions.

• Supervises and coordinates all activities of cooks and banquet kitchen staff.

• Able to coordinate banquet production and plating with the Executive Chef, Executive Sous Chef.

• Establish the day's priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.

• Effectively communicate both verbally and in writing to provide clear direction to staff.

• Take physical inventory of specified food items for daily inventory.

• Assist the resorts sales & catering or banqueting staffs with banquets, parties and other special events.

• Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.

• Assist the Executive Chef/ Executive Sous Chef in banquet menu development and execution.

• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work.

• Responsible for managing all day-to-day operations of banquet kitchen.