BANQUET CHEF DE CUISINE

• Oversee all operational andadministrative culinary aspects of Banquets, Outside Caterings andIn Room Dining as appropriate and be able to prioritise therequired level of engagement in both areas depending on businessvolumes and other related parameters• Createand maintain a great synergy between Main kitchen and all otherrelated kitchens to assure maximum efficiency•Work closely with the respective service team members oncoordinating service flow, timings and set ups of all events,including coffee breaks, buffets, set menus, cocktail receptionsand any others as required• Regularly reviewmenus in regard to popularity of dishes, food cost and seasonalitywith the Banquet Manager, In Room Dining Manager and ExecutivePastry Chef and suggest new menu proposals to the ExecutiveChef• Ensure plating guides are up to date anddistributed appropriately• Ensure that allplating guides are followed according to set dish description,cooking method and presentation image•Development of new Banquet and In Room Dining menus and offeringswith the Executive Chef• Meet and suggest menuoptions with potential banquet clients and catering team. Ifrequired join sales calls• Constantly identifyareas for improvement in Food and Beverage quality by reviewingvarious quality audit reports, guest comment cards and guestincident reports, and formulate action plans accordingly, also incooperation with the respective Banquet Manager and In Room DiningManager• Liaise with the Learning &Development Manager on departmental learning and development needsfor all colleagues of the restaurants and oversee the overalltraining activities of the outlets including a heavy involvement inclass room training, role plays and on the jobtrainings