Banquet Chef (Indian) Job at Marriott Bonvoy (Ranthambore)

Job Description

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff. Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.

Job Responsibility

Assists in determining how food should be presented and creates decorative food displays
Attends daily Banquet Event meetings to review culinary requirements
Checks the quality of raw and cooked food products to ensure that standards are met
Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions
Ensures compliance with all Food & Beverage policies, standards and procedures
Estimates daily Banquet Event Order production needs
Follows proper handling and right temperature of all food products
Maintains food preparation handling and correct storage standards
Manages BEO process including menu development, pricing, tracking and ordering
Manages food quantities and plating requirements for all banquet functions
Plans food quantities and plating requirements for all banquet functions
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Recognizes superior quality products, presentations and flavor
Supports procedures for food & beverage portion and waste controls
Communicates production needs to key personnel
Communicates regularly with employees to ensure performance expectations are clear
Encourages and builds mutual trust, respect, and cooperation among team members
Ensures and maintains the productivity level of employees
Ensures employees understand expectations and parameters
Ensures property policies are administered fairly and consistently
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others
Leads shifts while personally preparing food items and executing requests based on required specifications
Serves as a role model to demonstrate appropriate behaviors
Supervises and coordinates activities of cooks and workers engaged in food preparation
Supervises and manages employees
Manages all day-to-day operations
Understands employee positions well enough to perform duties in employees' absence
Supervises banquet kitchen shift operations
Utilizes an open door policy to identify and address employee problems or concerns
Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
Achieves and exceeds goals including performance goals, budget goals, team goals, etc
Develops specific goals and plans to prioritize, organize, and accomplish your work
Manages to achieve or exceed budgeted goals
Empowers employees to provide excellent customer service
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
Provides services that are above and beyond for customer satisfaction and retention
Responds effectively to guest problems and complaints
Conducts training when appropriate
Ensures employees are cross-trained to support successful daily operations
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs)
Ensures disciplinary procedures and documentation support the Peer Review Process
Participates in training staff on menu items including ingredients, preparation methods and unique tastes
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
Trains employees in safety procedures
Analyzes information and evaluating results to choose the best solution and solve problems
Attends and participates in all pertinent meetings
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person

Requirements

High school diploma or GED
1 years experience in the culinary, food and beverage, or related professional area
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
1 year experience in the culinary, food and beverage, or related professional area

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Banquet Chef (Indian)

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