Executive Banquet Chef

At the Pierre Hotel, we curate unforgettable experiences. Nestled in the heart of the vibrant city that never sleeps, our historic hotel has been a beacon of luxury and hospitality for decades. With a commitment to excellence and a dedication to delivering unparalleled service, we've earned our place as a landmark in the hospitality industry.

KEY RESPONSIBILITIES

• Have culinary degree from a well-respected culinary arts program with seven to fifteen years' experience in the hospitality industry.
• Have a proven record of success as a Banquet/ Catering Chef, Executive Sous Chef or comparable position with a highly visible, prestigious organization.
• Confidence in one's ability and capability of presenting oneself in a polished and professional manner
• Excellent reading, writing oral proficiency in the English language and notable computer skills.
• Strong leadership, training, and motivational skills.
• Strong organizational skills and ability to work in a stressful, fast-paced environment.
• Be extremely customer-service oriented and always seek to exceed customer's expectations, both internal and externa

QUALIFICATIONS and REQUIREMENTS:

• The ability to prepare food for banquets following the specified standards indicated on individual function sheets.
• Establishing and maintaining high standards relating to menu exploration, food ordering, production, presentation, safety and sanitation of all meals produced in the food & beverage outlets.
• Creating menus for the property's banquet department on a quarterly base in accordance with produce season
• The ability to check and coordinate details of each function.
• Supervising banquet culinary staff including interviewing, hiring, scheduling, training and performance management of culinary employees; maintaining control over labor costs.
• The ability to cook all food in a timely manner and in accordance with methods established by the Executive Chef and Taj Hotels. Proactively maintaining and monitoring standards of culinary execution.
• The ability to organize and delegate the preparation of all banquet function food.
• The ability to communicate effectively with the banquet department, stewarding, pastry shop, and the food storeroom.
• The ability to communicate with the Executive Chef and the Sous Chefs in all facets of the job.
• The ability to coordinate the storage or distribution of leftover banquet food. Controlling food costs through review of ordering practices.
• The ability to requisition all items needed for the next day with the assistance of the Sous Chef.
• The ability to make stocks and sauces for the hotel.
• The ability to handle all demands and inquiries in a professional and positive manner.
• The ability to have a full working knowledge of kosher food, preparation and service.
• The ability to execute Alternative Cuisine.
• The ability to be certified in food service sanitation. Maintaining high levels of hygiene as per NY Health and City codes as well as food safety and sanitation practices and monitoring those practices closely.
• The ability to ensure that the mission, values and operating philosophy of the hotel and the Taj Company is understood and practiced by the team. Represent the collective leadership of the food & beverage team and be willing to take on additional responsibility if needed.
• 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.
• Supervise Room Service operations or any other outlets when needed.

PHYSICAL REQUIREMENTS

NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

Standing/walking

* Lift and carry soup kettles to cooling tank at waist-chest level

* Lift boxes of veal and beef bones at mid-range

* Lift/carry trays of food to carts (bilateral carry or over-the-shoulder unilateral carry with wrist in full extension)

* Push/pull Queen Mary and other carts over carpeted hallways, over elevator tracks

* Forward bend, squatting, kneeling, half-kneeling and forward reach to get to low racks and cabinets

Force: * Boxes of veal & beef bones: 50 lbs.

* Soup kettles: 160 lbs. (two people)

* Queen Mary: 1000 lbs. (50-60 lbs. Push/pull force required)

* Other carts: 300 lbs. (15 lbs. Push/pull force required)

Repetitions: * Lift boxes of veal and beef 6 x day

* Lift and carry soup kettles: 2 x day

* Lift and carry trays to food carts: repetitive and frequent

* Move smaller carts in and out of cold storage: 12-15 x day

* Push/pull Queen Mary: occasionally (stewards typically perform this task)

* Bending, squatting, and reaching into cabinets: frequently

Environment: * Warm

Sensory: * Sight and good sensation needed while working around hot stove