Catering Events Chef
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Overview
Job Description
Event Chef Duties and Responsibilities:
-Review banquet event orders (BEO) prior to all events.
-Establish plans with the event kitchen staff
-Supervises and coordinates all activities of cooks and event kitchen staff who are engaged in food preparation.
-Able to coordinate banquet production and plating with the Executive Chef, Sous Chef and Event Captain/waitstaff.
-Establish the days priorities and assign production and preparation tasks for the event kitchen staff/chefs to execute.
-Effectively communicate both verbally and in writing to provide clear direction to staff.
-Take physical inventory of specified food items for assigned event.
-Responsible for managing all event operations of the kitchen.
-Responsible to conduct walkthroughs of the kitchen area and direct respective personnel to correct any deficiencies.
-Responsible to maintain all equipment in a proper operational condition.
-Responsible to oversee the regular cleaning of all equipment used in each venue's kitchen.
-Ensure that all staff prepares menu items following recipes in accordance with our operating standards.
-Monitor the performance of event kitchen staff and ensure all procedures are completed to our standards.
-Ensures and maintains the productivity level of all event cooks and supporting staffs.
-Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
-Manages food quantities and plating requirements for all event functions.
-Maintains food preparation handling and correct/safe storage standards.
-Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
-Ensures compliance with all applicable laws and regulations.
-Follows proper handling and right temperature of all food products.
-Able to plan and execute multiple event functions.
-Able to continually enhances the culinary experience of event guests.
-Able to help in cooking and food preparation, as and when required.
-Able to perform other duties as assigned by the management.
Prerequisites:
Very strong knowledge of food safety & sanitation and food preparation techniques.
Able to work flexible hours and days.
Knowledge of current and updated culinary trends.
Ability to lead and direct a large team of culinary professionals in all aspects of event execution.
Experience:
Minimum of five years experience in a high volume event environment, and a minimum of two years experience as a Sous Chef or Chef de party (CDP).
Compensation:
Pay ranging from $25-35/hr, based on experience.
Automate your job search with Sonara.
Submit 10x as many applications with less effort than one manual application.
