Banquet Cook

The ability to follow proper payroll and uniform procedures.
The ability to read and utilize a banquet function sheet to know how, when, and how much food is to be prepared.
The ability to prepare and present on a timely basis all foods for banquet functions.
The ability to work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
The ability to assist in the breakdown of banquet foods and buffet.
The ability to complete requisitions, obtain proper signatures, submit, pick up and store all items.
The ability to ensure a clean, neat and organized work area.
The ability to handle and report any accident immediately, no matter how minor.
The ability to maintain a good working relationship with other employees, providing instruction and encouragement as needed.
The ability to attend bi-weekly Banquet/Catering meetings and represent the kitchen.
The ability to communicate all daily changes to all areas of the kitchen from the Banquet/catering meetings, daily change sheets, verbal changes and short sheets.
The ability to work closely with the Catering and Banquet Management.
The ability to execute kosher preparation.
The ability to be certified in food service sanitation.
The ability to respond properly in any hotel emergency or safety situation.
The ability to perform other tasks or projects as assigned by hotel management and staff.