The Apurva Kempinski Bali - Sous Chef (Banquet)
kempinski
The Apurva Kempinski Bali - Sous Chef (Banquet)
DescriptionThe job of Sous Chef Banquet is executed satisfactorily when:\nThe banquet chef is primarily responsible for the planning, organising, controlling and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquets and catering event while ensuring superior quality and consistency at all times.\nCommunication is done politely and displays courtesy to guests and internal customers.\nEffective employee working relationships are established and maintained.\nFamiliarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.\nHACCP is implemented and practiced.\n
Key Responsibilities\nReview banquet event orders on a daily basis and make note of any changes..\nBrief the banquet kitchen staff daily about the upcoming and current functions.\nSupervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation.\nAble to coordinate banquet production and plating with the Executive Chef, Sous Chef and Banquet Captain.\nEstablish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.\nEffectively communicate both verbally and in writing to provide clear direction to staff.\nTake physical inventory of specified food items for daily inventory. \nAssist the hotel's sales & catering or banqueting staffs with banquets, parties and other special events.\nAssist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.\nAssist the Executive Chef in banquet menu development and execution.\nResponsible for managing all day-to-day operations of banquet kitchen. \nResponsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.\nResponsible to maintain all equipment in a proper operational condition.\nResponsible to oversee the regular cleaning of all equipment used in the banquet kitchen.\nEnsure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the hotels operating and business demand.\nEnsure that recipe cards, production schedules, plating guides, photographs are current and posted.\nEnsure that all staff prepares menu items following recipes in accordance with the hotels operating standards.\nCommunicate the kitchen needs with the purchasing and storeroom personnel.\nReview sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs.\nMonitor the performance of banquet kitchen staff and ensure all procedures are completed to the department standards.\nBanquet chef should serve as a role model to demonstrate appropriate behaviours.\nEnsures and maintains the productivity level of all banquet cooks and supporting staffs.\nAdditional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
Skills, Knowledge and Expertise\nGastronomic education certificate or equivalent is beneficial (apprenticeship/diploma/BA/Bsc) \nMust show signs of career development \nHACCP certification\nProven experience as a Bunquet Chef or similar role\nExperience in the retail sector is beneficial\nInternational experience preferred \nExcellent knife handling and precision cutting abilities\nKnowledgeable of food safety regulations\nAbility to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions\nExcellent written and verbal communication skills\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors\nAbility to identify and delegate tasks effectively\nExcellent organizational and time management skills\nApplies a professional, confidential and ethical approach at all times\nWorks in a safe, prudent and organized manner \n
Application Deadline: 31 May 2025
Department: Kitchen
Employment Type: Fixed Term - Full Time
Location: Indonesia - Bali
Reporting To: Executive Sous Chef
DescriptionThe job of Sous Chef Banquet is executed satisfactorily when:\nThe banquet chef is primarily responsible for the planning, organising, controlling and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquets and catering event while ensuring superior quality and consistency at all times.\nCommunication is done politely and displays courtesy to guests and internal customers.\nEffective employee working relationships are established and maintained.\nFamiliarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.\nHACCP is implemented and practiced.\n
Key Responsibilities\nReview banquet event orders on a daily basis and make note of any changes..\nBrief the banquet kitchen staff daily about the upcoming and current functions.\nSupervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation.\nAble to coordinate banquet production and plating with the Executive Chef, Sous Chef and Banquet Captain.\nEstablish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.\nEffectively communicate both verbally and in writing to provide clear direction to staff.\nTake physical inventory of specified food items for daily inventory. \nAssist the hotel's sales & catering or banqueting staffs with banquets, parties and other special events.\nAssist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.\nAssist the Executive Chef in banquet menu development and execution.\nResponsible for managing all day-to-day operations of banquet kitchen. \nResponsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.\nResponsible to maintain all equipment in a proper operational condition.\nResponsible to oversee the regular cleaning of all equipment used in the banquet kitchen.\nEnsure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the hotels operating and business demand.\nEnsure that recipe cards, production schedules, plating guides, photographs are current and posted.\nEnsure that all staff prepares menu items following recipes in accordance with the hotels operating standards.\nCommunicate the kitchen needs with the purchasing and storeroom personnel.\nReview sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs.\nMonitor the performance of banquet kitchen staff and ensure all procedures are completed to the department standards.\nBanquet chef should serve as a role model to demonstrate appropriate behaviours.\nEnsures and maintains the productivity level of all banquet cooks and supporting staffs.\nAdditional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
Skills, Knowledge and Expertise\nGastronomic education certificate or equivalent is beneficial (apprenticeship/diploma/BA/Bsc) \nMust show signs of career development \nHACCP certification\nProven experience as a Bunquet Chef or similar role\nExperience in the retail sector is beneficial\nInternational experience preferred \nExcellent knife handling and precision cutting abilities\nKnowledgeable of food safety regulations\nAbility to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions\nExcellent written and verbal communication skills\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors\nAbility to identify and delegate tasks effectively\nExcellent organizational and time management skills\nApplies a professional, confidential and ethical approach at all times\nWorks in a safe, prudent and organized manner \n
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