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 day’s 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).