Chef de Partie (Banquet)

Job Description

Title: Chef de Partie (Banquet)

Company Name: Radisson Blu Chattogram Bay View

Vacancy: 1

Age: At most 35 years

Job Location: Chattogram (Chattogram Sadar)

Salary: Tk. 30000 - 40000 (Monthly)

Experience:

• At least 3 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Coffee Shop, Catering, Bar/Pub

• Higher Secondary

• At least 3 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Coffee Shop, Catering, Bar/Pub

• Age At most 35 years

• 3 years progressive experience in high-volume kitchen (Banquet).
• Minimum 3-4 years’ experience in hospitality sector specially in Pastry and Bakery department.
• Knowledge of local health and safety regulations.

Organizes and participates in the daily operation of the banquet kitchen area. Manages banquet cooks and stations to provide exceptional quality and presentation banquet orders in a timely manner. Maintains sanitation, staff training, and stations to banquet standards.

• Responsible for the daily production of banquet orders
• Familiar with and enforces food safety and health guidelines
• Provides input for changes and additions to banquet menus
• Completes daily food production sheets to track and control food cost
• Checks all stations to ensure proper setup, cleaning, stocked to banquet orders, and take down before, during, and after each shift
• Assists in quarterly inventories and ensures inventory is used “first in, first out” to avoid spoilage
• Inspects ingredients upon delivery and before use to ensure quality, inspects buffet food before placed on buffet line for clients
• Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage
• Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering.
• Relays feedback of Banquet employees to department manager
• Trains kitchen staff
• Coordinates, prioritizes, organizes, and assigns work
• Leads periodic meetings with banquet stewards and cooks to coach on new recipes and kitchen processes
• Works with Executive Chef to schedule banquet cooks, stewards, and other kitchen staff to control costs while providing appropriate coverage
• Conducts interviews with potential hires upon request
• Inspect orders to ensure the temperature, quality, presentation, and portion size meets banquet standards and quantity available meets client request
• Assists in cutting meat, preparing food and stocking banquet workstations
• Shares food and beverage complaints with Executive Chef and works to resolve
• Participates in vendor and outlet food tastings
• Ensures department adheres to Carlson, local and state health, hygiene and safety policies
• Maintains current and seasonal recipes for menu items
• Aware and informed about banquet events and stocks banquet foods to meet expected client needs
• Reports special requests, food spoilage, and other banquet kitchen concerns to Executive Chef
• Attends Banquet Event Order (BEO) meetings and maintains close contact with Banquet Manager to respond to client foodservice needs
• Attends stand-up, safety, and other periodic meetings in Executive Chef’s absence
• Responds quickly and accurately to requests for special accommodations (allergies, non-menu dishes) or sudden adjustments in guest counts for guests, groups, and events
• Gives personal attention, takes personal responsibility and uses teamwork when providing guest service
• Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems
• Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis
• Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
• Performs other duties required to provide the service brand behavior and genuine hospitality
• Attends work on time as scheduled
• Follows hotel grooming and hygiene standards
• Minimises safety hazards by following all safety rules and procedures
• Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
• Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate
• At all time projects a favourable image of Brand to the public

Provident fund & Gratuity Health Insurance Festival Bonus - Yearly 03 (Religions Festivals & Pohela Boishakh) Service Charge with equal sharing Yearly Incentive bonus & Increment as per policy Free Duty Meal Free Uniform & Laundry service In-house medical facility and discount on pathology examinations for family members (Parents and next of keen) Mobile Bill as per company policy