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- Tasks: Lead the banquet kitchen team to create delicious and trendy menus for events.
- Company: Join HHM Hotels, a diverse and inclusive employer committed to excellence.
- Benefits: Enjoy flexible work schedules, opportunities for growth, and a vibrant team culture.
- Why this job: Be part of a creative culinary environment that values sustainability and guest satisfaction.
- Qualifications: Culinary degree preferred; 4 years of banquet production experience required.
- Other info: Must be ready to work on holidays and weekends; physical stamina is essential.
The predicted salary is between 28800 - 43200 £ per year.
Plan, organize, and direct the work of associates in the banquet kitchen department, ensuring quality food preparation for banquet and catering events. Develop creative and trendy banquet menus and corresponding recipes that result in a high level of guest satisfaction, while meeting food and labor cost metrics.
Your Focus:
- Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
- Supervise the production and preparation of food items for banquet functions as stated on banquet event order forms (BEO’s).
- Requisition and order food and other products required to meet BEO specifications.
- Create recipes for banquet and catered functions and train staff to accurately produce banquet food.
- Maintain budgeted food cost.
- Manage staffing levels in accordance with food preparation demands to ensure guest satisfaction and labor cost objectives are met.
- Maintain proper inventory by establishing and enforcing inventory control procedures that enable staff to meet food production requirements.
- Ensure the safe storage of food products to minimize waste and meet food safety standards.
- Maintain cleanliness of all banquet kitchen facilities.
- Ensure kitchen staff has appropriate required certification, licensing and training.
- Follow sustainability guidelines and practices related to HHM’s EarthView program.
- Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
- Perform other duties as requested by management.
Your Background and Skills:
- Culinary degree preferred.
- Minimum four years’ banquet production experience with supervisory.
Work Environment and Context:
Work schedule varies and will include working on holidays, weekends and alternate shifts. Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.
About Us:
HHM Hotels is proud to be an equal-opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status, or any other group protected by law.
Banquet Chef employer: HHM Hospitality
Contact Detail:
HHM Hospitality Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Banquet Chef
✨Tip Number 1
Familiarise yourself with the latest trends in banquet cuisine. Research popular dishes and presentation styles that are currently in demand, as this will help you stand out during interviews and show your creativity.
✨Tip Number 2
Network with other culinary professionals in the industry. Attend food festivals, workshops, or local culinary events to connect with potential colleagues and employers who can provide insights or referrals for the Banquet Chef position.
✨Tip Number 3
Prepare to discuss your experience with managing kitchen staff and maintaining food safety standards. Be ready to share specific examples of how you've successfully led a team and ensured compliance with health regulations.
✨Tip Number 4
Showcase your ability to create and manage budgets effectively. Be prepared to discuss how you've previously met food cost metrics while still delivering high-quality dishes, as this is crucial for the role.
We think you need these skills to ace Banquet Chef
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights relevant experience in banquet production and supervisory roles. Emphasise any culinary qualifications and specific achievements that align with the responsibilities of a Banquet Chef.
Craft a Compelling Cover Letter: Write a cover letter that showcases your passion for culinary arts and your ability to create innovative banquet menus. Mention your experience in managing kitchen staff and maintaining food safety standards, as these are crucial for the role.
Showcase Your Creativity: If possible, include examples of unique banquet menus or recipes you have developed in the past. This will demonstrate your creativity and ability to meet guest satisfaction while adhering to budget constraints.
Highlight Leadership Skills: In your application, emphasise your experience in training and coaching kitchen staff. Provide examples of how you've successfully managed teams and ensured high standards of food preparation and safety.
How to prepare for a job interview at HHM Hospitality
✨Showcase Your Culinary Creativity
As a Banquet Chef, creativity is key. Be prepared to discuss your experience in developing unique and trendy banquet menus. Share specific examples of how your culinary innovations have enhanced guest satisfaction in previous roles.
✨Demonstrate Leadership Skills
This role involves supervising kitchen staff and ensuring they meet high standards. Highlight your leadership experience, including how you've trained and motivated teams in the past. Discuss your approach to managing staff during busy events.
✨Understand Cost Management
Since maintaining budgeted food costs is crucial, be ready to talk about your experience with cost control. Provide examples of how you've successfully managed food and labour costs while still delivering quality dishes.
✨Emphasise Food Safety and Sustainability
Food safety and sustainability are important aspects of this role. Familiarise yourself with relevant guidelines and be prepared to discuss how you ensure safe food storage and waste minimisation in your kitchen practices.
