Banquets Chef de Cuisine - Hotel

Direct food quality and presentation for banquet and restaurant facilities by training kitchen staff on preparation, sanitation, and safety. Order supplies, manage inventory, and maintain equipment while establishing cleaning schedules. Organize and direct kitchen staff, working the line during service to ensure accurate, efficient, and safe execution. Develop catering and custom menus, maintain specifications and recipes, and lead banquet culinary teams through hiring, training, and evaluations. Attend management meetings to discuss planning and communicate updates to production areas. Monitor safety and sanitary practices, enforce proper food handling methods, and coordinate orders to prevent business disruptions. Work a schedule based on operational needs including mornings, evenings, weekends, and holidays.