Banquet Chef

MCR Hotels•Miami, FL

13d•Onsite

About The Position

The Banquet Chef will be responsible for meal preparation for Banquet functions. This person has great communication skills with a positive demeanor and the ability to multi-task and work well with others.

Requirements

High School Diploma or equivalent
Excellent interpersonal skills
Work well in a stressful, high-pressure situations
Attention to detail and excellent time management
Excellent communication skills both written and oral
Ability to multi-task and work in a fast-paced environment
An aptitude for self-motivation
A can-do attitude and a hands-on approach
Stand, sit, or walk for an extended period or for an entire work shift
Reach overhead, bend, twist, pull, and push continuously
Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
A flexible schedule that allows availability days, nights, holidays, and weekends based on the demands of the hotel

Responsibilities

Prepare proper plate and platter presentations for banquets
Set up, staff, and operate action stations for banquet or buffet
Support banquet and buffet by ensuring adequate stock of food items at all items
Operate ovens, stoves, grills, microwaves, and fryers to prepare foods
Prepare ingredients for cooking, including portioning, chopping, and storing food
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
Test foods to determine if they have been cooked sufficiently
Ensure the quality of the food items and notify manager if a product does not meet specifications
Set-up and break down workstation daily
Wash and disinfect kitchen area, tables, tools, knives, and equipment
Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas
Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear
Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management
Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away
Communicate any assistance needed during busy periods to the Chef
Inform Chef of any excess food items that can be used in daily specials or elsewhere
Additional duties as assigned by management