Assistant Banquet Chef

2 months ago

Virginia Beach, United States Lesner Inn Full time
Job DescriptionJob DescriptionAs an assistant to the banquet chef, you would be primarily responsible for assisting with 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, you will develop & update the catering menu, maintain updated and accurate recipes, along with their associated costs. You will review the upcoming week's tasting menu & event menus and maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work.

Duties and responsibilities include:
  1. Review the Banquet Event Order (BEO) on a daily basis and make note of any changes.
  2. Brief the banquet kitchen staff daily about the upcoming and current functions.
  3. Help cook food & prepare food for events.
  4. Supervise and coordinate all activities of cooks and banquet kitchen staff who are engaged in food preparation.
  5. Execute production and plating during main meals for events
  6. Establish the days priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.
  7. Able to plan and execute multiple banquet functions at a time and several in a day.
  8. Effectively communicate both verbally and in writing to provide clear direction to staff.
  9. Take physical inventory of specified food items for daily inventory.
  10. Successfully run the venue's catering with banquets, parties and other special events in the Head Chef's absence.
  11. Assist the Head Chef in banquet menu development and execution
  12. Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.
  13. Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work.
  14. Responsible for managing all day-to-day operations of banquet kitchen.
  15. Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
  16. Responsible to maintain all equipment in a proper operational condition.
  17. Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen.
  18. Ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the hotels operating and business demand.
  19. Ensure that recipe cards, production schedules, and plating guides are current and posted.
  20. Ensure that all staff prepares menu items following recipes in accordance with the venue's operating standards.
  21. Communicate the kitchen needs with the purchasing and storeroom personnel.
  22. Review sales and food cost with the Head Chef to ensure that the banquet kitchen is meeting budgeted costs.
  23. Monitor the performance of banquet kitchen staff and ensure all procedures are completed to the department standards.
  24. Banquet chef should serve as a role model to demonstrate appropriate behaviors.
  25. Ensures and maintains the productivity level of all banquet cooks and supporting staffs.
  26. Supervises banquet kitchen shift operations.
  27. Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
  28. Participates in banquet kitchen employees progress and discipline procedures.
  29. Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
  30. Plans and manages food quantities and plating requirements for all banquet functions.
  31. Maintains food preparation handling and correct storage standards.
  32. Reviews staffing levels to ensure that service, operational needs and financial objectives are met.
  33. Ensures compliance with all applicable laws and regulations.
  34. Follows proper handling and right temperature of all food products.
  35. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
  36. Identifies the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills.
  37. Able to continually enhances the culinary experience of banquet or event guests.
  38. Able to understand employees positions well enough and to perform duties in employees' absence.
  39. Able to perform other duties as assigned by the management.


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