Banquet Chef

Responsibilities:

• Plan, organize, control and direct the work of employees in the Kitchen Department while ensuring superior quality and consistency in preparation of all food items .
• Coordinate the selection, training, development, and evaluation of employees through effective management and leadership .
• Plans and develop menus for the Restaurant, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Ensure that sanitation standards as set forth by Four Seasons and local regulations are in compliance as well as the cleanliness and organization of the kitchen.