A. Job Purpose

The Banquet Chef is responsible for planning and directing food preparation in Main kitchen. This will involve a large degree of supervising other kitchen team members. The Banquet Chef will assist with menu planning, inventory, and managing of supplies. He/ she will aid in making sure the kitchen is abreast of safety standards and that team members are obeying sanitation rules as per HACCP and ISO 22000 guidelines. It is important that the Banquet Chef be quick on his/her feet and be able to make smart decisions instantly.

B.Job Accountabilities

·        His prime responsibility being to gather all the pertinent production information as per the BEO and Forecast and Compile the Sectional production sheet to be transcended down the line to the production cook and staff.

·        Monitor and maintain consistent food standards, ensure quality across all areas and during all stages of production and delivery while following the HACCP and ISO 22000: 2018 processes as per the Food Safety Management principles.

·        Supervise the cleaning schedule, ensure closing checklist & procedures are duly followed to aid quality control and hygiene.

·        Have total accountability for day to day running of the kitchen service in the absence of Executive Sous Chefs.

·        Participate in the design of seasonal menus and suggest procurement of all food and food related products using company nominated suppliers to achieve budgeted food cost.

·        Monitor steps of production to minimize wastage within the venue. Control and regulate event production.

·        Ensure all menus are costed accurately and updated in the system by Food Cost Controller and valid checks are raised as per the final consumed numbers.

·        Maintain all equipment within the catering operation through due care and diligence; Ensuring engineer call outs for all repairs on catering equipment are effectively managed to best the life of all kitchen equipment. Ensure time pest control, Equipment PPM’s and scheduled cleaning rosters for ventilation systems, walk-in coolers and deep freezers are strictly adhered to.

·        Assist in ensuring discipline among all team members in line of command and as required. 

·        Undertake staff briefing with all team members at the start of their working day. 

·        Assist Executive Sous chefs, Master Chefs and Executive Chef in completing annual appraisals, ensure continued staff development & growth enhancements.

·        Comply with standards of service and assist in assuring the same from all kitchen employees.

·        Assist in managing a day-to-day operation of the kitchen, coordinate food production schedules.

·        Participate in actual ‘hands on’ food preparation, produce food consistently ensuring high quality, taste and presentation and expedite as needed.

·        Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, food pickup and steward employees on how to handle leftover food items.

·        Ensure that all kitchen employees consistently adhere to uniform, grooming and appearance standards.

·        In conjunction with the Executive Chef & Ex. Sous Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.

·        The Banquet Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.

·        Maintain effective working relationship with staff and all other departments.

·        He / She is responsible for food orders and production based upon projected levels of business.

·        Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.

C. Qualifications

·        Bachelor’s degree in Culinary or Hotel Management

D. Skills/Competencies Required

·        Strong Managerial Skills.

·        Strong Leadership Skills.

·        Creative, Problem-Solving Skills.

·        Strong Verbal and Written Communication Skills. Computer literate.

E. Experience

·        10 - 15 years’ experience in Large Banquet culinary operations in a luxury Hospitality setup.

·        Core culinary strength in Indian and Regional Indian cuisine will be an added advantage.