Banquet Chef ("Chef de Banquetes")

Azul Hospitality•Detroit, MI

4d•Onsite

About The Position

The Banquet Chef plays a vital role in our kitchen, responsible for planning and directing food preparation in our event kitchens. This involves supervising other kitchen staff, identifying and resolving kitchen issues promptly, and preparing all food items for banquet events and other hotel outlets according to standardized recipes while adhering to sanitation, health, and personal hygiene standards.

Requirements

High school or equivalent education required.
Minimum 2 years cooking experience, preferably high volume.
Sous chef experience (1-2 years).
Must be able to speak, read, write, and understand the primary language used in the workplace.
Requires good communication skills, both verbal and written.
Must have excellent leadership capability and customer relations skills.
Must be detail oriented with outstanding organizational and communication skills.
Must possess basic computer skills.
Must possess basic computational ability.
Ability to effectively deal with internal and external customers with patience, tact, and diplomacy to resolve conflicts.
Self-driven and able to work independently.
Experience in using cutting tools, cookware and bakeware.
Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.).
Food Handlers certification based on state requirements.
Regular attendance in conformance with standards.
Must fully comply with hotel rules and regulations for the safe and effective operation of the hotel’s facilities.

Nice To Haves

Catering experience a plus.

Responsibilities

Manage and participate in daily banquet culinary operations, including meal preparation and production, supervision of food quality and presentation, compliance with safety and sanitation standards, implementation of policies and procedures, cost controls, and overall profitability.
Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
Measure and mix ingredients according to recipes, using kitchen utensils and equipment.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Set up stations with predetermined requirements to service all functions.
Assist with menu development.
Train and oversee kitchen staff on how to prepare menu items.
Uphold plating and portioning standards.
Plan for event staffing needs.
Adjust thermostat controls to regulate the temperature of cooking equipment.
Clean food preparation areas, cooking surfaces, and utensils.
Maintain and enforce proper sanitation standard operating procedures, health, and safety standards in work areas.
Verify that prepared food meets requirements for quality and quantity.
Perform other duties assigned by the Executive Chef.
Assist with any guest inquiry.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable job duties as requested by direct and indirect supervisors.