Banquet Events Captain

Banquet captains oversee catered events, primarily at hotels, convention centers, and other venues. They schedule banquet service personnel, assign specific tasks or services, ensure that safety and sanitation codes are followed, and train staff to recognize improper guest behavior. Banquet captains also work with the food and beverage director and coordinate with kitchen staff to get details of the menu, food preparation activities, and service standards. They also examine the cleanliness of the venue, such as the condition of the bathrooms, prior to afunction.

Banquet captains ensure that elements of a venue are ready before guests arrive, including the dining tables, bar, food, and beverages. During the event, they interact with the host to respond to any special requests or last-minute adjustments. They monitor the activities of workers and guests and respond to questions, complaints, or comments that mayarise.

Once an event is over, banquet captains might review the charges incurred and collect payment. They also supervise cleanup, inventory, and storage of supplies andequipment.

Job Information for BanquetCaptains:
Banquet captains must have a high school diploma, a few years of experience in banquet or catering service, prior experience in a supervisory role, and strong customer service skills. It also can be beneficial to hold certification to serve alcoholicbeverages.

Banquet captains must be available to work on weekends, evenings, and holidays. They must be able to stand for long periods of time, lift and carry items such as food trays and equipment and perform other duties as needed. They must also have strong organizational and decision-makingskills.

A banquet captain is an important member of a catering team and must be comfortable assigning personnel with specific tasks and working closely with kitchen staff. It is up to a banquet captain to ensure dining tables, bathrooms, food, and beverages are ready prior to an event. Once an event is complete, they often supervise cleanup and storageduties.

Prerequisites:
路 MUST BE TIPsCertified
路 ServSafe and CPR / AED certified aplus
路 Should obtain a Crowd ManagementCertificate
路 Very good knowledge of food safety, sanitation, food preparationtechniques.
路 Able to work flexible hours. NIGHTS, WEEKENDS &HOLIDAYS.
路 Knowledge of current and updated culinarytrends.
路 Ability to lead and mentor a large team of culinaryprofessionals.

Math Ability: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bargraphs
Reason Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardizedsituations.

Physical demands andabilities
路 Frequently lift/carry up to 25lbs.
路 Occasionally lift/carry up to 50lbs.
路 Ability to reach with hands and arms in any direction and kneel and stooprepeatedly
路 Ability to stand for long periods oftime
Must be able to work nights, weekends andholidays

BANQUET EVENT CHEF

As a banquet chef, you would be primarily responsible for the planning, organizing, controlling and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistencyalways.

Additionally, responsible to develop new banquet menu's, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Also, review the following day's menus and approves the store requisitions for food and supplies needed from various kitchenstorerooms.

Banquet Chef Duties andResponsibilities:
1. Review Banquet Event Orders (BEO) daily and make note of anychanges.
2. Brief the banquet kitchen staff daily about the upcoming and currentfunctions.
3. Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in foodpreparation.
4. Able to coordinate banquet production and plating with the Executive Chef, Sous Chef and BanquetCaptain.
5. Establish the day's priorities and assign production and preparation tasks for the banquet kitchen staff/chefs toexecute.
6. Effectively communicate both verbally and in writing to provide clear direction tostaff.
7. Take physical inventory of specified food items for dailyinventory.
8. Assist the hotel's sales & catering or banqueting staffs with banquets, parties and other specialevents.
9. Assist in determining the minimum and maximum stocks of all food, cooking supplies andequipment.
10. Collaboration with the Executive Chef/Chef de Cuisine in banquet menu development andexecution.
11. Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day'swork.
12. Responsible for managing all day-to-day operations of banquetkitchen.
13. Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct anydeficiencies.
14. Responsible to maintain all equipment in a proper operationalcondition.
15. Responsible to oversee the regular cleaning of all equipment used in the banquetkitchen.
16. Ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the hotels operating and businessdemand.
17. Ensure that recipe cards, production schedules, plating guides, photographs are current andposted.
18. Ensure that all staff prepares menu items following recipes in accordance with the hotels operatingstandards.
19. Communicate the kitchen needs with the purchasing and storeroompersonnel.
20. Review sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgetedcosts.
21. Monitor the performance of banquet kitchen staff and ensure all procedures are completed to the departmentstandards.
22. Banquet chef should serve as a role model to demonstrate appropriatebehaviors.
23. Ensures and maintains the productivity level of all banquet cooks and supportingstaffs.
24. Supervises banquet kitchen shiftoperations.
25. Assists the Executive Chef and Purchasing Manager with banquet menu planning and foodpurchasing.
26. Participates in banquet kitchen employees progress and disciplineprocedures.
27. Participates in training staff on menu items including ingredients, preparation methods and uniquetastes.
28. Plans and manages food quantities and plating requirements for all banquetfunctions.
29. Maintains food preparation handling and correct storagestandards.
30. Reviews staffing levels to ensure that guest service, operational needs and financial objectives aremet.
31. Ensures compliance with all applicable laws andregulations.
32. Follows proper handling and right temperature of all foodproducts.
33. Assists as needed in the interviewing and hiring of employee team members with appropriateskills.
34. Identifies the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge orskills.
35. Able to plan and execute multiple banquetfunctions.
36. Able to continually enhances the culinary experience of banquet or eventguests.
37. Able to understand employee's positions well enough and to perform duties in employees'absence.
38. Able to help in cooking and food preparation, as and whenrequired.
39. Able to perform other duties as assigned by themanagement.

Prerequisites:
路 Very good knowledge of food safety, sanitation, food preparationtechniques.
路 Able to work flexible hours anddays.
路 Knowledge of current and updated culinarytrends.
路 Ability to lead and mentor a large team of culinaryprofessionals.\

Education: MUST BE SERVSAFECERTIFIED
2-year or 3 Year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or relatedmajor.

Experience: Minimum of five years' experience in a high-volume banquet kitchen, and a minimum of two years' experience as an Executive Chef, Chef de Cuisines, or SousChef

Math Ability: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bargraphs

Reason Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardizedsituations.

Physical demands andabilities
路 Frequently lift/carry up to 25lbs.
路 Occasionally lift/carry up to 50lbs.
路 Ability to reach with hands and arms in any direction and kneel and stooprepeatedly
路 Ability to stand for long periods oftime

Must be able to work nights, weekends andholidays