Review banquet event orders (BEO)on a daily basis and make note of any changes.
Brief the banquet kitchen staff daily about the upcomingand current functions.
Supervises andcoordinates all activities of cooks and banquet kitchen staff whoare engaged in food preparation.
Able tocoordinate banquet production and plating with the Executive Chef,Sous Chef and Banquet Captain.
Establish theday’s priorities and assign production and preparationtasks for the banquet kitchen staff / chefs to execute.
Effectively communicate both verbally and in writing toprovide clear direction to staff.
Takephysical inventory of specified food items for dailyinventory.
Assist the hotel's sales& catering or banqueting staffs with banquets, parties andother special events.
Assist in determiningthe minimum and maximum stocks of all food, cooking supplies andequipment.
Assist the Executive Chef inbanquet menu development and execution.
Maintain inventory control procedures and ensure that thebanquet kitchen is prepared for the following day'swork.