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Banquet Chef

Strongsville, Ohio
Banquet Chef
Strongsville, OH
$60,000 - 70,000

The Banquet Chef will be responsible in preparing authentic and high-quality Indian cuisine for banquet events, ensuring guest satisfaction, and maintaining the highest standards of hygiene and food safety. This role involves menu planning, food preparation, and overseeing banquet service for weddings, corporate events, and other special functions. The ideal candidate will have expertise in traditional Indian cooking methods and ingredients, with experience in managing large-scale banquet operations.

Banquet Chef Responsibilities:
  • Menu Development: Create and execute traditional and innovative Indian cuisine banquet menus based on client requirements, seasonal ingredients, and dietary preferences.
  • Event Coordination: Collaborate with the banquet and event teams to plan and execute food services for events, ensuring timely delivery and presentation of dishes.
  • Food Preparation: Oversee the preparation and cooking of a wide variety of Indian dishes, including appetizers, main courses, and desserts, ensuring consistency in flavor, quality, and presentation.
  • Inventory & Supply Management: Monitor food supplies and ingredients, ensuring optimal inventory levels, placing orders, and minimizing waste.
  • Hygiene & Safety: Maintain the highest standards of kitchen hygiene and food safety in compliance with health regulations.
  • Cost Management: Manage food costs and wastage by optimizing menu planning and purchasing strategies.
  • Customer Satisfaction: Ensure all banquet dishes meet the clients’ expectations, with a focus on flavor, presentation, and timely service.
  • Innovation: Continuously explore new trends in Indian cuisine and incorporate modern cooking techniques while maintaining authenticity.

Banquet Chef Qualifications:
  • Proven experience as a Chef specializing in Indian cuisine, preferably in banquet or large-scale event settings.
  • Strong knowledge of various Indian regional cuisines and traditional cooking techniques.
  • Ability to manage a large kitchen team and coordinate with other departments.
  • Excellent organizational and multitasking skills.
  • Knowledge of food safety, hygiene regulations, and kitchen management.
  • Ability to work under pressure and deliver high-quality results within tight deadlines.
  • Strong communication skills and leadership abilities.
  • Formal culinary training in Indian cuisine.
  • Previous experience in hotel banquets, catering services, or large event venues.


 

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