Banquet Chef Job Description

The Banquet Chef: A Professional Contribution to the Association

A banquet manager and banquet chef are just as capable of planning and executing banquets as a restaurant's general manager and head chef. A banquet chef is charged with crafting a menu offerings according to season and supply. When navigating bridezillas and penny-pinching planners, mixes up the perfect picks for each event based on preferences, religious or cultural customs, and cost.

The head banquet chef works like a conductor to keep order among the cooks and dishwashers at the banquet. Professional groups can help the banquet chef improve his skills, offer support and give him a chance to blow of steam. The Service Employees International Union and the Hotel Employees and Restaurant Employees International Union help to ensure fair treatment in the workplace and employ representatives who step in to mitigate when disagreements between management and kitchen crew are too hot to handle.

A Job Description for Banquet Server

A banquet server is responsible for serving food and beverages to guests at venues. They are responsible for greeting guests, taking their orders, bringing the correct drinks and dishes, refilling their beverages, and so on. Is banquet server a good job?

The job of Banquet server received a job satisfaction rating of 3.62 out of 5. Banquet server are usually very satisfied with their job. A degree in Hotel Management is required to work with Point of sales software, banqueting software or billing software.

Experience: One to two years of experience in a similar role in a hotel with good oral and written communication skills. A banquet is a large meal that is served to a large group of people.

Banquets can be held for a variety of reasons. Banquet staff serve food and drinks. The server's job is to make sure that everyone has a good time at the event.

You should tip 15 percent of your bill. A gratuity for a caterer can be anywhere from 15 to 18 percent. Some customers give their own tips to server and chefs.

The Function Manager of a Banquet

Banquet managers develop a menu that fits the guests needs. You can coordinate with chefs and server if you consult with multiple members of the party. Banquets typically consist of several courses, which means you must be careful in your coordination to ensure that the food is of the highest quality.

The manager needs to train employees. As employees are hired they must be oriented in both food service and customer relations. Specific instruction before an event is required as every banquet is different.

You must explain to staff the conditions of the service. Banquet managers have a lot of responsibility in providing customer service. You must be aware of the needs of the banquet attendees.

The Butcher Chef

A chef is often hired to oversee the cuisine and operation of all restaurants within a group. Danny Meyer, Daniel Boulud, David Chang and Jean Georges are all great examples. The butcher chef may also prepare fish and seafood in the kitchen, as they are in charge of preparing meats and poultry before they are delivered to their retrospective stations.

Butchers receive, inspect, store, cut, bone, grind, weigh, wrap, and display meat. The most respected role in the brigade system is the sous-chef. The creation of sauces and gravies that accompany other dishes is the most important role that the sautéing team plays.

A Survey of Chefs in the United States

Gaining experience in the profession is the most important thing to becoming a banquet chef. Chefs who start out in lower level roles are the most popular. They may start as a pot washer or food runner.

They will learn cooking skills from the chef who manages them, after they gather experience as a line cook and sous chef. You don't need a college degree to be a banquet chef. You can find an apprenticeship that focuses on banquet cheffing or you can find a job that provides on-the-job training.

Many banquet chefs attend community colleges, technical schools, and 4-year colleges to complete their cheffing programs. The median annual salary for a sous chef in the United States is $47,381. The lowest 10% earn less than $30,408 per annum and the highest 10% earn more than 69,891 per annum.

A Career in Banquet Management

Depending on your career goals, you may be more likely to become a banquet manager with hands-on experience than a degree in food service. An academic background can give you the tools to start a banquet company, but for many banquet manager positions, knowing how to walk the walk and have done so successfully is the deciding factor in landing a job. Banquet management requires understanding how to manage a variety of processes while working with different business teams.

Banquet managers are responsible for making sure events are successful, taking care of room arrangements, staffing, entertainment and customer service. Banquet managers who start as busboys or server are able to demonstrate an ability to understand the processes involved with catered events and an ability to work well with all of the facility's staff. A banquet manager can sit in on the final meeting between a sales director and a client or meet with the sales department immediately after an event is booked to review the details.

The banquet manager is the one who must balance the facility's desire to make a profit with the customer's needs and wants. The banquet manager needs a sales contract to set up the room, staff the event, work with the kitchen and provide excellent customer service. The banquet manager can work with contractors such as bands, paid speakers or individual entertainers.

Being a banquet manager is just as much about people as it is about food. Banquet managers keep in touch with the sales department to make sure they are aware of any problems that might affect the quality of the event. In some cases, a banquet manager may make recommendations regarding room setup or meal service that are better for the client than what is in the contract.

The banquet manager works closely with the head chef to review the process for getting food to clients in the best way possible and returning dishes and equipment in an orderly fashion. The banquet manager becomes the client's contact during the function if sales personnel are not on-site. A banquet manager's insights could be used for advertising.