SKILLS:

• Very good knowledge of food safety, sanitation, and food preparation techniques.
• Able to work flexible hours and days.
• Knowledge of current and updated culinary trends preferred.
• Effective communication skills, both verbal and written
• Able to help in cooking and food preparation, as and when required, and perform other duties as assigned by management.
• Must possess, or be able to obtain, a current Serv Safe Food Safety certificate

EDUCATION:

Culinary Arts degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related hospitality major strongly preferred, but not required.

EXPERIENCE:

Experience in a high-volume banquet kitchen preferred, and a minimum of two years’ experience as a line cook required.

• Assist in production and preparation tasks for the banquet kitchen.
• Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment.
• Assist in reviewing banquet event orders (BEOs) daily and make note of any changes.
• Take part in daily briefings about upcoming and current functions.
• Execute banquet production and plating with the Banquet Chef and Banquet Captain.
• Assist the Banquet Chef in banquet menu planning, development and execution.
• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day’s work.
• Maintain food preparation handling and proper storage standards and ensures compliance with all applicable laws and regulations.