Banquet Chef: Westin Great Southern

Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Establish the day's priorities and assign production and preparation tasks for staff to execute. Review daily menu specials and offer feedback to Sous Chefs. Review banquet event orders and make note of any changes. Communicate both verbally and in writing to provide clear direction to staff. Ensure that staff report to work as scheduled; document any late or absent employees. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. Develop new menu items, test and write recipes. Assist Catering department with developing special menus for functions; meet with clients as requested.