Description: The Assistant Banquet Chef, reporting directly to Executive Chef, duties include:
-Responsible for all hot banquet functions, hors d'oeuvres, appetizers, soups, hot and cold garnishes served with entrees or breakfast dishes.
-Training and supervising of banquet employees.
-Administrative duties include, scheduling, evaluating employee performance as needed.
-Works in kitchen position as needed.
-Implements job procedures, sanitary habits and the proper usage of kitchen tools and equipment.
-Maintain standards and guidelines of kitchen rules and regulations.
-Requisitioning of banquet food and banquet related items from the storeroom.
-Prep work, works all stations, works outside banquet department.
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