Chef de Cuisine - Banquet

+ Manage the banquet kitchen as an independent profit centre, in line with standards, ensuring maximum guest satisfaction while operating within budget.
+ Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
+ Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
+ Estimates food consumption and makes requisition for food and kitchen supplies
+ Ensures banquet Kitchen meets the minimum equipment specifications for in-house and offsite event operations.
+ Directs food apportionment policy to control costs.
+ Observes methods of food preparation and cooking, sizes of portions, and garnishing of food to ensure food is prepared in the prescribed manner.
+ Directs menu tastings and meets event organisers/guests to discuss and check satisfaction.
+ Meets and liaises with the Banquet Service Department before the event to go through the final details and special requests. Maintains constant communication to ensure a smooth operation.
+ Creates tailor made menus according to client?s requests.
In collaboration with Stewarding Department, establishes, controls and maintains the highest level of hygiene throughout the kitchen
+ Plans and decides buffet set up according to Hyatt standards. Checks buffet food set-up in advance of client?s arrival.