Role
Should have good culinary skills and time management. Must have flair for creative garnishing.
Responsibilities
- Overall take charge of the banquet operations.
- Administer the purchasing and receiving procedures.
- Implement health and safety procedures in the kitchen.
- Ensuring that all food is of high quality and served in a timely manner.
- Planning the menu, according to event.
- Keeping in mind budget, and availability of seasonal ingredients.
- Overseeing all menu planning and banquet operations.
- Coordinating kitchen staff, and assisting in the preparation of mise en place
- Training staff to use kitchen equipment.
- Taking stock of ingredients and equipment, and placing orders to replenish stock.
- Enforcing safety and sanitation standards in the kitchen.
- Keeping up to date with industry trends.
