Banquet Chef
Employer Active
Job Alert
You will be updated with latest job alerts via email
Share
Job Alert
You will be updated with latest job alerts via email
Job Description
- Minimum three years’ prior experience as a Sous Chef , Kitchen Manager in a Large Production Units in the restaurant / Central Kitchen Sites.
- Well experienced in International / Lebanese Cuisines
- Prior supervisory experience in a kitchen or culinary department.
- Full knowledge of methods, procedures and quality standards relating to company menus as well as basic kitchen procedures and terminology.
- Ability to utilize company policies to successfully uphold quality and consistency in all menu items prepared and served.
- Certified in HACCP and Food Safety is a must
- Ability to effectively demonstrate and communicate the quality mission of the company to all associates.
- Ability to communicate work-related information to coworkers and supervisors.
- Ability to stand for extended periods of time with limited breaks.
- Ability to push, pull, lift or carry up to 50 lbs. Ability to push, pull, lift or carry up to 1,000 lbs. with the aid of a rolling cart made available by the company.
- Ability to effectively deal with internal and external customers, some who may require extreme levels of patience, tact and diplomacy to diffuse anger and resolve problems quickly and efficiently.
- Ability to withstand extreme temperatures in the kitchen working environment, ranging from 0 to 120 degrees.
- Ability to visually inspect, taste and smell product to ensure freshness and quality.
- Ability to communicate effectively with associates, management, clients and vendors if necessary.
- Ability to work flexible schedule to accommodate business levels.
- Ability to analyze and execute the Food cost and Profit and Loss
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
