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Banquet Chef

OVERVIEW/BASIC FUNCTION:
Responsible for all aspects of managing the Banquet kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.
QUALIFICATIONS:
Experience: Minimum two years' experience in a similar position with a luxury or ultra-luxury hotel or restaurant.
Education: High school diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship.
General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills: Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments; ability to direct performance of kitchen staff and follow up with corrections where needed; ability to motivate kitchen staff and maintain a cohesive team; ability to promote positive work relationships with service personnel and other departments; ability to ascertain staff training needs and provide such training; ability to be a clear thinker, analyze and resolve problems, exercising good judgment; ability to perform job functions with

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