Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
• Assists in determining how food should be presented and creates decorative food displays.
• Attends daily Banquet Event meetings to review culinary requirements.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily Banquet Event Order production needs.
• Follows proper handling and right temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Manages BEO process including menu development, pricing, tracking and ordering.
• Manages food quantities and plating requirements for all banquet functions.
• Plans food quantities and plating requirements for all banquet functions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Recognizes superior quality products, presentations and flavor.
• Supports procedures for food & beverage portion and waste controls.
Managing Culinary Teams
• Communicates production needs to key personnel.
• Communicates regularly with employees to ensure performance expectations are clear.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures and maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
https://careers.marriott.com/banquet-chef/job/E294C03EB1BBFC961687C4EB8A8ABEB7
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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