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Executive Banquet Chef

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POST DATE 9/11/2016
END DATE 10/11/2016

Hakkasan Group Las Vegas, NV

Las Vegas, NV
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Entry Level (0 - 2 years)


POSITION SUMMARY: The Executive Banquet Chef directs the kitchen staff, helps prepare meals of different varieties, prepares the menu card as per the dishes that are available in the restaurant, and updates the menu card regularly by adding new dishes to attract the customers. The Executive Banquet Chef will perform all administrative duties that are to be performed within the kitchen. The Executive Banquet Chef estimates the budget required for making dishes throughout the year and the annual labor cost that is to be paid, ensures that the kitchen has proper sanitation and follow safety policies to avoid fire accidents, and trains and supervises the kitchen staff to prepare within the budget as well as takes part in advertising the restaurant by conducting special programs and attracting the customers by making some variety dishes. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment and employee appearance. Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; Consult with VPs and participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas. Maintains ambiance by controlling linen service, glassware, dinnerware, and utensil quality and placement. Achieves operational objectives by contributing information and recommendations to strategic plans and reviews; prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations. Resolving problems Accomplish corporate human resources objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning reviewing compensation actions; enforcing policies and procedures Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; controlling costs by reviewing portion control and qualities or preparation and minimizing waste; scheduling expenditures; analyzing variances; resolving problems and initiating corrective actions; completing audits; identifying trends, determining improvements and implementing change. Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; comply with legal regulations of the Health Department. Developing and maintaining security and sprinkler systems and maintaining entrances and walkways. Publicizing the venue by inviting food editors to review the venue; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the venue. Updates job knowledge and enhances the company's reputation by participating in educational opportunities; reading professional publication; maintaining personal networks; participating in professional organizations; accepting ownership for accomplishing new and different requests and exploring opportunities to add value to job accomplishments.