We are seeking to hire a qualified and experienced Banquet Chef who would be primarily responsible for the planning, organizing, controlling and directing the work of the Department.
We are seeking to hire a qualified and experienced Banquet Chef who would be primarily responsible for the planning, organizing, controlling and directing the work of the Department. The Banquet Chef would oversee the food preparation of all banquets events while ensuring superior quality and consistency at all times.
Additionally, the Banquet Chef is responsible for developing 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 function. Also, review the following day's menus and approve the store requisitions for food and supplies needed from various kitchen storerooms.
Duties, Responsibilities and Expectations:
- Review Banquet Event Orders (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 who are engaged in food preparation.
- Coordinate banquet production and plating with the Executive Chef and Banquet Manager.
- 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 hotel's sales or banqueting staff 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 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.
- Responsible for conducting frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
- Responsible for maintaining all equipment in proper operational condition.
- Responsible for overseeing the regular cleaning of all equipment used in the banquet kitchen.
- 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 prepare menu items following recipes in accordance with the hotels operating standards.
- Communicate the kitchen needs with the purchasing and storeroom personnel.
- Review sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs.
- Monitor the performance of banquet kitchen staff and ensure all procedures are completed to the department standards.
- Maintain the productivity level of all banquet cooks and supporting staffs.
- Assist the Executive Chef with banquet menu planning and food purchasing.
- Participate in banquet kitchen employees progress and discipline procedures.
- Participate in training staff on menu items including ingredients, preparation methods and unique tastes.
- Plan and manage food quantities and plating requirements for all banquet functions.
- Maintain food preparation handling and correct storage standards.
- Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Ensure compliance with all applicable laws and regulations.
- Follow proper handling and right temperature of all food products.
- Assist as needed in the interviewing and hiring of employee team members with appropriate skills.
- Identify the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills.
- Continually enhance the culinary experience of banquet or event guests.
- Perform other duties as assigned by the management.
Qualification and Experience:
- Bachelor’s degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related studies.
- Minimum of five years experience as a Banquet Chef in a high volume banquet kitchen.
- Very good knowledge of food safety, sanitation, food preparation techniques.
- Ability to work flexible hours and days.
- Knowledge of current and updated culinary trends.
- Ability to lead and mentor a large team of culinary professionals.
- Leadership
- Customer Orientation
- Planning & Execution
- Innovation
- Results Orientation
- Improvement, Evolution and Development
- Good supervisory skills
- Excellent interpersonal skills
- Excellent communication skills both verbally and in writing
- Ability to work in a fast- pace, high energy and demanding work environment
- Ability to work under pressure
- Good knowledge of the hotel operations or ability to learn quickly
- Team player with an ability to motivate team members
- Dedicated, hard-working, self – motivated and solution oriented
- Excellent time management skills; ability to prioritize and coordinate details; ability to multi-task and use initiative.
- Ability to work flexible hours and multitask
- Practice safety standards at all times
- Competitive compensation package
- Management level Accommodation
- Health and Life Insurance
- Pension Plan (Optional)
- Opportunities for training and development
Email: talent.jamaica@palladiumhotelgroup.com
We thank all applicants for their interest but only shortlisted candidates who meet the requirements will be contacted.
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