Food and Beverage Service
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Salary Range (monthly):
USD 1 to 2,000
Salary Description: Competetive Salary Offered
Job Description For Banquet Chef
DescriptionReview banquet event orders (BEO) on a daily basis and make note of any changes.
At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to each every guest.Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.
Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time. Diversity and Inclusion, Diversity is an integral part of who we are and what we represent.
As a banquet chef, you would be primarily responsible for the planning, organising, 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 menu 's, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions . Also, review the following day's menus and approves the store requisitions for food and supplies needed from various kitchen storerooms.
Banquet Chef Duties and Responsibilities:
Brief the banquet kitchen staff daily about the upcoming and current functions.
Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation.
Able to coordinate banquet production and plating with the Executive Chef, Sous Chef and Banquet Captain.
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 & 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 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 to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
Responsible to maintain all equipment in a proper operational condition.
Responsible to oversee 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 prepares 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.
Banquet chef should serve as a role model to demonstrate appropriate behaviours.
Ensures and maintains the productivity level of all banquet cooks and supporting staffs.
Supervises banquet kitchen shift operations.
Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
Participates in banquet kitchen employees progress and discipline procedures.
Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
Plans and manages food quantities and plating requirements for all banquet functions.
Maintains food preparation handling and correct storage standards.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Identifies the developmental needs of kitchen staff and provide coaching , mentoring to improve their knowledge or skills.
Able to plan and execute multiple banquet functions.
Able to continually enhances the culinary experience of banquet or event guests.
Able to understanding employee's positions well enough and to perform duties in employees' absence.
Able to help in cooking and food preparation, as and when required.
Able to perform other duties as assigned by the management.
$500 Sign on Bonus after 90/180 day completion of clean employment
- Support senior leadership by developing and assuming basic management responsibilities
- Assume the role of liaison between all departments within the culinary division and all other hotel departments
- Supervise the preparation and cooking of various food items
- Develop and implement creative menu items that adhere to Hyatt brand standards
- Plan, coordinate & implement special events and holiday functions
- Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
- May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
- Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
- Monitor food production, ordering, cost, and quality and consistency on a daily basis
- Ensure proper safety and sanitation of all kitchen facilities and equipment
- In-depth skills and knowledge of all kitchen operations
- Possess strong leadership, communication, organization and relationship skills
- Experience with training, basic financial management and customer service
- Proficient in general computer knowledge
- A true desire to exceed guest expectations in a fast paced customer service environment
- Capable of producing a consistent product in a timely manner
- Strong training and communication skills
- Culinary education and/or on the job training, hotel experience preferred
- Geographic and schedule flexibility preferred
Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Hyatt has the best to offer in the culinary field. Whether its career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.