Page 1 JOB DESCRIPTION BANQUET CHEF Brief description The position of banquet chef consists of being responsible for the production of all food needed for banquet functions or parties, the food costs for banquet functions, and the supervision of personnel used for banquet events. Tasks • Assuring proper sanitation practices are followed; • Assuring smooth banquet operation by coordinating with related food and beverage departments; • Controlling food costs by maintaining accurate records of all food ingredients used for banquets; • Creating new menus and seeing to their proper implementation; • Dealing with other cooks, on a one to one basis, instructing and guiding them in their jobs; • Directing supervision of day to day operation of all banquet functions; • Ensuring preparation, plating and presentation standards are maintained; • Orienting employees to the department and providing training on job responsibilities; •
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