Banquet Cook
About this role
Essential Functions:
Control quality and consistency of all food served as well as visual appeal standards.
Must be able to read, understand and comprehend the stated needs of the B.E.O.
Must be able to develop a prep list from the B.E.O.
Must be able to create a requisition from the B.E.O. to ensure product is ready for production in a timely manner.
Insure banquet production is done according to standard.
Insure all food supplies necessary for service are in appropriate supply on a timely basis.
Assist in controlling food cost.
Required to learn all menu items produced in kitchen
Finished assigned work on prep sheet
Must be able to produce banquets in a timely manner in accordance with the B.E.O.
Follow organization and sanitation L.S.O.P.s
Hotel Specific Essential Functions:
To assist in production of all banquet and catering task.
Label date and rotate all items daily.
Work to ensure that work area and coolers are always clean and organized.
Must monitor and document random temperatures throughout each daily scheduled shift.
Tools and Equipment:
Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives
Oven, grill/stove burners, microwave appliances, deep fryer, broiler, steam table, tilt kettle, waffle iron, flat top.
Working Environment:
Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
Exposure to Food and Beverage hazardous cleaning chemicals.
Exposure to food items and beverages.
Physical Job Requirements (for essential functions only)
Lifting/Pushing/Pulling/ Carrying