Chef de Partie, Banquets
Company: Kalahari Resorts & Conventions - Round Rock
Location: Round Rock
Posted on: May 14, 2022
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Job Description:
Banquet Chef de Partie
Job Description
Department:
Culinary
Reports To:
Banquet Chef
Status:
JOB SUMMARY
As a Banquet Chef de partie, you will support and assist the
Banquet Chef in the banquet kitchen operation. Responsibilities
include, but are not limited to, assisting in the preparation of
food items for all Banquet meals and visually inspecting all food
products to be served to ensure they all meet the quality standards
set out by departmental and resort management. He/she is also
responsible for assisting in ensuring the cleanliness, sanitation
and safety in the kitchen, and storage areas while minimizing waste
and maximizing cost/production ratio.
QUALIFICATION STANDARDS
EDUCATION REQUIREMENTS: High School diploma or GED equivalent
required. At least 1 year of related progressive experience as a
culinary graduate and/or at least 1 year of progressive culinary
experience in a hotel banquets facility or related field.
LICENSE/PERMITS REQUIRED: State or Local Law may require a
certificate upon completion of state-certified proper food handling
certification. ServSafe-- certification is a plus.
KNOWLEDGE OF COMPUTER HARDWARE OR SOFTWARE: Operating knowledge of
food management systems is helpful.
Kitchen equipment to be operated, but not limited to are: Flat
grill, Pasta well, Steam table, Browning oven, Cheese
chopper/grater, Steam jacket, Ovens, Top Burners, Pizza and Dessert
Cooler, Slicer, Broiler, Steamer, and Knives.
PREVIOUS EXPERIENCE REQUIRED:
-1 + years experience in a high-volume Banquet production kitchen
is preferred.
REQUIRED SKILLS:
-Must be able to communicate, read, write, and speak English
effectively.
-Ability to calculate figures amounts such as proportions,
percentages, area, circumference, and volume.
-Excellent interpersonal service skills and organizational skills
to plan time effectively.
-Ability to work in a fast-paced, busy, and somewhat stressful
environment, work under pressure and meet deadlines with particular
attention to detail.
-Ability to get along well with others, to demonstrate flexibility
and patience, to work as a member of a team.
PHYSICAL REQUIREMENTS:
-Must be able to work in a stationary position for long periods of
times (up to 8 hours).
-Must be able to work and be flexible with all shifts, weekends,
and holidays.
-Must possess the ability to access all areas of the kitchen, the
ability to move frequently & freely about facility.
-Must be able to withstand prolonged standing, stretching, bending,
kneeling, lifting and carrying items weighing up to 50 lbs. without
restriction.
-Must be able to work in close quarters or small rooms and is
occasionally exposed to hot, cold, wet and/or humid condition.
-Work environmental factors include noise, dust, and smoke.
-Ability to participate in off-property food and beverage events,
trade shows, and special events as needed.
-Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.
MENTAL REQUIREMENTS:
-Must be able to convey information and ideas clearly.
-Must be able to evaluate and select among alternative courses of
action quickly and accurately.
-Must be effective in handling problems in the workplace, including
anticipating, preventing, identifying and solving problems as
necessary.
-Must be effective at listening to, understanding, and clarifying
the issues raised by Associates, Supervisors, Department Heads,
Senior Management, and guests.
-Ability to be a clear thinker, analyze and resolve problems
exercising good judgment.
-Make independent decisions while maintaining strong ethical
standards consistent with company policy, rules and the ability to
maintain confidential information.
-Ability to effectively deal with internal and external customers,
some of whom will require high levels of patience, tact and
diplomacy to defuse anger. Collect accurate information and resolve
conflicts.
ESSENTIAL DUTIES & FUNCTIONS:
-Adhere to HACCP (Hazard Analysis and Critical Control Point)
guidelines to ensure efficient, safe and sanitary food production,
preparation and presentation.
-Ensure banquet items are completed on time and check with Banquet
Manager or Supervisor for time, cover count or any other
changes.
-Assist with the setup and breakdown of buffets and kitchen line,
ensuring proper storage of food and equipment at the end of each
meal/event.
-Aid in the security of food items; ensure the meat locker,
storerooms and walk-ins are locked when not in use.
-Ensure that all guests feel welcome and are given responsive,
friendly, and courteous service at all times.
-Ensure that all food and beverage products are consistently
prepared and served according to the banquet facility recipes,
portioning, cooking and serving standards.
-Ensure that all equipment is kept clean and kept in excellent
working condition through personal inspection and by following the
culinary preventative maintenance programs.
-Fully understand and comply with all federal, state, county and
municipal regulations that pertain to health, safety and labor
requirements of the kitchen areas, associates and guests.
-Participate in training classes and Daily Promise shift
meetings.
I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND
ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT
RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN
THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS
JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.
Banquet Chef de Partie Signature Banquet Chef Signature
Date Date
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Keywords: Kalahari Resorts & Conventions - Round Rock, Round Rock , Chef de Partie, Banquets, Hospitality & Tourism , Round Rock, Texas
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