Banquet Chef

A Banquet Chef assists in cooking and food presentations according to the standards set by the hotel and ensures the smooth operation in the cooking section of the kitchen. As the Banquet Chef, you will be responsible for performing the following tasks to the highest standards. Responsible for the preparation, cooking and presentation of food in the cooking section. Ensure that all ingredients and equipment are assembled prior to service. Cook all food items. Ensure smooth running of the cooking section during operation. Prepare all food items according to standards set by the Chinese Head Chef. Ensure proper handling of groceries and perishable food items. Keep working area, stove and equipment clean and in good condition. Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends, making recommendations for appropriate adjustments to kitchen operations accordingly. Participate in the planning and costing for menus. Ensure that outstanding technical culinary skills are maintained. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within hotel operations. Correct usage of all equipment, tools and machines. Assist in inventory taking. Prepare menus as requested. Work on new dishes for food tasting and photo taking. Have an open-minded approach to constructive feedback. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Chinese Chef. Monitor food quality and quantity to ensure the most economical usage of ingredients. Advise new menus and seasonal food concept changes with the help of the Chinese Head Chef. Select team members who display qualities and attributes reflecting department standards. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and take the necessary steps to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. A Banquet Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. 5-8 years of Chinese Kitchen experience, with a minimum of 2 years as First Wok. Technical education in hospitality or culinary school preferred. Possess a health certificate. Knowledgeable in HACCP. Working experience in similar capacity with international chain hotels. Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. Carry out any other reasonable duties and responsibilities as assigned.