The Banqueting Chef is responsible for preparing and delivering high-quality dishes for all banqueting events, including weddings, corporate functions, and private gatherings. This role focuses on ensuring efficiency in a high-volume kitchen environment while maintaining the highest standards of food quality, presentation, and safety.
Key Responsibilities:
Food Preparation and Production:
* Prepare and cook dishes in line with banqueting menus, ensuring consistent quality and presentation.
* Assist in developing menus and recipes tailored to the specific needs of each event.
* Manage the preparation and plating of large-scale meal service, adhering to event schedules and client expectations.
* Work closely with the Banqueting Head Chef and other kitchen team members to ensure smooth operations.
* Assist in training junior kitchen staff in techniques and standards specific to banqueting services.
* Support the delegation of tasks and maintain effective communication within the team.
Event Coordination:
* Collaborate with the Events and Banqueting team to understand event requirements, including timing, dietary needs, and special requests.
* Ensure efficient setup and execution of food service during events.
* Adapt to last-minute changes or unexpected challenges while maintaining quality and professionalism.
Inventory and Stock Management:
* Monitor and manage stock levels required for banqueting functions.
* Ensure proper storage and labeling of ingredients to maintain freshness and prevent waste.
* Assist in conducting stocktakes and reporting shortages or excesses to the kitchen management team.
Health, Safety, and Hygiene:
* Adhere to all health, safety, and food hygiene regulations.
* Maintain a clean, organised, and safe working environment in the kitchen.
* Report any maintenance issues with equipment or facilities promptly.
Quality Assurance:
* Ensure all dishes are prepared and presented to the highest standard, consistent with the venue’s reputation.
* Regularly taste and test dishes to maintain flavour profiles and quality.
* Provide feedback to the kitchen team to continuously improve processes and outcomes.
Qualifications and Experience:
* Proven experience in a high-volume kitchen, preferably with banqueting expertise.
* Strong culinary skills with the ability to produce consistent results under pressure.
* Knowledge of dietary restrictions, allergens, and food safety standards.
* Culinary certification or equivalent professional training is an advantage.
Skills and Competencies:
* Efficiency: Ability to handle high-volume production with speed and precision.
* Teamwork: Strong collaboration skills to work effectively with other kitchen and event teams.
* Adaptability: Flexibility to meet varying event requirements and schedules.
* Time Management: Ability to meet tight deadlines without compromising on quality.
* Attention to Detail: Focus on maintaining presentation and flavour consistency in every dish.
* Problem-Solving: Quick thinking and resourcefulness to address challenges during service.
Working Conditions:
* On-site role with flexible hours, including evenings, weekends, and holidays, to meet event schedules.
* Fast-paced, high-pressure environment requiring long periods of standing and occasional heavy lifting.
This position is ideal for a highly skilled and motivated chef who enjoys the fast-paced world of banqueting and thrives on delivering exceptional culinary experiences for large-scale events.
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