BANQUET CHEF DE CUISINE

• Oversee all operational and administrative culinary aspects of Banquets, Outside Caterings and In Room Dining as appropriate and be able to prioritise the required level of engagement in both areas depending on business volumes and other related parameters
• Create and maintain a great synergy between Main kitchen and all other related kitchens to assure maximum efficiency
• Work closely with the respective service team members on coordinating service flow, timings and set ups of all events, including coffee breaks, buffets, set menus, cocktail receptions and any others as required
• Regularly review menus in regard to popularity of dishes, food cost and seasonality with the Banquet Manager, In Room Dining Manager and Executive Pastry Chef and suggest new menu proposals to the Executive Chef
• Ensure plating guides are up to date and distributed appropriately
• Ensure that all plating guides are followed according to set dish description, cooking method and presentation image
• Development of new Banquet and In Room Dining menus and offerings with the Executive Chef
• Meet and suggest menu options with potential banquet clients and catering team. If required join sales calls
• Constantly identify areas for improvement in Food and Beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Banquet Manager and In Room Dining Manager
• Liaise with the Learning & Development Manager on departmental learning and development needs for all colleagues of the restaurants and oversee the overall training activities of the outlets including a heavy involvement in class room training, role plays and on the job trainings