Qualifications

• A minimum of 3 years of previous Banquet Chef experience or similar position
  
• Professional Studies in Culinary Arts.
  
• Understanding of various cooking methods, ingredients, equipment and procedures. A love of all things culinary and the inherent desire to create unique delicious dishes and build a talented professional team
  
• A positive, can-do attitude and an ability to multi-task in a fast paced, exciting environment while working alongside a diverse group of colleagues
  
• Skilled in communicating with fellow team members with a polished appearance and a poised demeanor
  
• Ability to naturally engage with anybody and show empathy; have genuine care and concern for both the well-being of our guests and fellow team members
  
• A desire to learn and grow in a professional, fun and chic environment
  

• Efficient daily functioning of the Banquet Kitchen and work closely with the Executive Chef in all aspects of Banquet Kitchen management.
  
• Development of new concepts, creating and introducing new menus and standardized recipes, ordering, keeping food cost at minimum and also ensuring quality, consistency and hygiene both for products and equipment in the Banquet Kitchen.
  
• Allocate kitchen resources, execute controls, train and develop Banquet kitchen staff including coaching, daily functioning, and maintains efficient Kitchen Operations in the department.
  
• Showcase your unique personality, creativity and skills in any food you cook and create a memorable Banquet event experience with your food.
  
• Work with the Culinary team in the heart of the house in ensuring quality of food, food preparation, timeliness of catering service, and efficiency of the operation.
  
• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.
  
• Ensure that all food products are handled, stored, prepared and served safely in accordance with hotel and Food Safety guidelines. Ensure that all ECOSURE standards and processes are completed on a daily basis, this includes but isn’t limited to filling out daily temperature logs, labelling and dating of items as well ensuring food storage areas are cleaned daily.
  
• Exercise good judgment and intuition to anticipating the needs of the team, managers, co-workers and guests. Take initiative to connect with your fellow colleagues, inquire about their guest experience, and ensure guest satisfaction.
  
• Be empowered to lead morning/evening operations and address feedback from external guests, the Sales department and Food & Beverage service team.