Banquet Chef

- 4 years experience in the culinary leader, food and beverage, or related professional area.
- Must have a good knowledge and understanding of banquet operations
- Must be - hands on- and able to practice and demonstrate excellent technical kitchen skills
- Must have the ability and motivation to create new dishes and establish effective standards for all food production and presentation
- Must be a good trainer
- Good command of English and a good communicator

- Accountable for overall success of the daily restaurant kitchen and function operations
- Manages restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
- Estimates daily production needs on a weekly basis and communicates production needs to restaurant kitchen personnel daily
- Assists Executive Chef with all restaurant kitchen operations and preparation
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
- Assists in determining how food should be presented and creates decorative food displays
- Maintains purchasing, receiving and food storage standards
- Leads shifts while personally preparing food items and executing requests based on required specifications
- Utilizes interpersonal and communication skills to lead, influence, and encourage others
- Provides services that are above and beyond for customer satisfaction and retention
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
- Develops specific goals and plans to prioritize, organize, and accomplish your work

- Duty meals
- Social Security
- Insurance
- Provident Fund
- Uniform
- Service Charge
- OPD and Dental