Banquet Chef (Sous/Jr. Sous Chef)
Job Description
Title: Banquet Chef (Sous/Jr. Sous Chef)
Company Name: Sheraton Dhaka
Vacancy: Not specific
Job Location: Dhaka (Banani)
Employment Status: Full-time
Educational Requirements:
∎ Bachelor degree in any discipline
∎ Preferred Professional Certification: Diploma in Culinary Arts
∎ Training/Trade Course: Catering Management
Experience Requirements:
∎ 5 to 6 year(s)
∎ The applicants should have experience in the following area(s):
Banquet and or FB Operations, Catering, Culinary
∎ The applicants should have experience in the following business area(s):
Hotel
Job Responsibilities:
∎ CORE WORK ACTIVITIES
∎ Ensuring Culinary Standards and Responsibilities are Met
∎ 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.
∎ Develops, designs, or creates 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.
∎ Managing Culinary Teams
∎ 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.
∎ Maintaining Culinary Goals
∎ 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.
∎ Ensuring Exceptional Customer Service
∎ 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.
∎ Managing and Conducting Human Resource Activities
∎ 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.
∎ Additional Responsibilities
∎ 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.
Additional Requirements:
∎ Age 30 to 45 years
∎ Incumbent must have experience in large banquet operation and management in any 5 star standard hotel.
Salary: Negotiable
Compensation & Other Benefits:
∎ Mobile bill, Medical allowance, Provident fund, Insurance, Gratuity
∎ Lunch Facilities: Full Subsidize
∎ Festival Bonus: 2
∎ Service Charge as per policy.
Job Source: Bdjobs.com Online Job Posting.
Application Deadline: 1 Sep 2022
Company Information:
∎ 3 Aug 2022
∎ Sheraton Dhaka
∎ Address : 44 Kemal Ataturk Avenue, Banani, Dhaka 1213
∎ Web : https://www.marriott.com/hotels/travel/dacsi-shera
∎ Business : A worldwide chain Five Star Hotel operated under Marriott International Inc.
Category: Hospitality/ Travel/ Tourism
:
Source: bdjobs.com
Deadline Expired on 1st Sep 2022
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