Banquet Chef / Catering Chef

Job Description

Title: Banquet Chef / Catering Chef

Company Name: UCEP Bangladesh

Vacancy: 1

Job Location: Sylhet

Employment Status: Full-time, Contractual

Educational Requirements:
∎ HSC
∎ 1-year degree from an accredited institute in Culinary Arts, Hotel and Restaurant Management. Short course is applicable for experienced personnel.
∎ Five or more years of experience working in a hotel, restaurant or kitchen. Previous experience working in a similar role.
∎ Very good knowledge of food safety, sanitation, food preparation techniques.
∎ Able to work flexible hours and days.
∎ Knowledge of current and updated culinary trends.
∎ Ability to lead and mentor a large team of culinary professionals.
∎ Able to do menu planning and food costing
∎ Be friendly, customer centric, smile and able to work in a team environment.
∎ Self-motivated, adaptable, team player and passion for social development works.
∎ Ability and willingness to travel.
∎ Age limit for the applicant would be 35 years. Management has the right to make exceptions based on qualifications.

Experience Requirements:
∎ At least 1 year(s)

Job Context:
∎ As a banquet chef, you would be primarily responsible for the planning, organizing, controlling and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistency at all times.
∎ Additionally, responsible to develop new banquet menu’s, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Also, review the following day`s menus and approves the store requisitions for food and supplies needed from various kitchen storerooms.

Job Responsibilities:
∎ Provide the highest and most efficient level of hospitality service to the hotel guests.
∎ Works in the designated station as set by Executive Chef and/or Sous Chef.
∎ Able to organize the assigned work area and efficiently put away orders.
∎ Able to prepare and sells food within recommended time frames to meet Guest expectations.
∎ Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
∎ Able to produce quality product in a timely and efficient manner for the guests or staff.
∎ Responsible to maintain cleanliness, sanitation at the assigned work area.
∎ Responsible for preparing and cooking all food items by the recipe and to specification.
∎ Prepare ingredients for cooking, including portioning, chopping, and storing food.
∎ Prepare all menu items by strictly following recipes and yield guide.
∎ Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
∎ Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
∎ Slices, grind and cooks’ meats and vegetables using a full range of cooking methods.
∎ Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
∎ Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
∎ Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
∎ Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
∎ Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
∎ Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
∎ Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
∎ Check and ensure the correctness of the temperature of appliances and food.
∎ Serve food in proper portions on to correct serving vessels and plates.
∎ Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
∎ Maintain correct portion size and quality of the food to the hotel's standards.
∎ Minimize waste and maintain controls to attain forecasted food cost.
∎ Review status of work and follow-up actions required with the Head Cook before leaving.
∎ Assists in providing on the job training & development of new cooks.
∎ Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.

Additional Requirements:
∎ Age at most 30 years

Salary: Negotiable

Application Deadline: October 10, 2019

Company Information:
∎ UCEP Bangladesh
∎ Address : Plot No 2 & 3, Mirpur-2, Dhaka - 1216
∎ Business : UCEP Bangladesh is a non-profit and non-government organization working with the motto “help to learn, skills to earn”! It serves children and youth and its programme includes second chance education, Technical Vocational Education and Training (TVET), support for job placement and advocacy for ensuring increased employability and Decent Work. UCEP Bangladesh has special focus on inclusion therefore, gives priority to the underprivileged. At present, UCEP Bangladesh works in 10 districts of the country. To learn more, please visit www.ucepbd.org.

Category: Hospitality/ Travel/ Tourism

Read Before Apply: Interested candidates may visit www.ucepbd.org and www.bdjobs.com for details.Note: Management has the right to make exceptions based on qualifications.