Banquet Chef will plan, organise and lead the work of the banquet kitchen employees. They also plan and develop menus that promote the highest quality of banqueting food.
OPERATIONS
Conduct a physical inventory of specific foods for the daily inventory.
Set priorities for each day and assign tasks to the banquet kitchen staff.
Develop new menus and meals, depending on customer demand or season.
Inform banquet kitchen staff about upcoming functions.
Try and taste all the new menus/foods.
Order new supplies when needed.
ECONOMIC- FINANCIAL
Support the head of department in the preparation of projections.
Is knowledgeable of the economic results of the hotel and the economic results of their department, as well as the deviations vs. budget/projection.
Ensure the fulfilment of the economic goals established in the department and being aware of the economic goals of the hotel, as well as their fulfilment.
Support the head of department in the placing of orders following the established procedure, as well as in the control of materials and services.
Be knowledgeable of their department&039;s budget.
HUMAN RESOURCES
Identify high potential staff, as well as actively participate in the development of the team and trainees (if applicable).
Encourage the participation of their team in the wellness programmes available at the Hotel.
Be knowledgeable of the development plans and tools in Human Resources and promote their use (Melia Home, climate, E- Meliá, development plans, Moving- Up, Graduates Programs, Code of Ethics...).
Support in the recruitment of the team and its dissemination in social media.
Follow up on the climate action plans defined by the department.
Support and participate in the identification of talent in their department.
Promote the use of social media following the guidelines established by the company.
CUSTOMER EXPERIENCE
Be knowledgeable of the hotel&039;s services and facilities as well as the entertainment programme, experiences and events, ensuring that the team has all the information to be able to promote them to guests.
Be knowledgeable and share with the team the objectives of the Voice of the Customer and to ensure their fulfilment, supporting in the creation and definition of improvement plans if necessary.
Ensure the customer&039;s experience and personalise their stay, anticipating their needs and exceeding their expectations.
Be knowledgeable of the Brand philosophy, ensuring optimal implementation of the standards, operations and identity manuals that apply to their department.
Manage customer incidents, communicating the actions taken to the hotel’s Guest Experience Department.
Be knowledgeable with the Sensory Architecture established for their areas and ensure compliance with it.
HEALTH & SAFETY/HEALTHY WORKPLACE
Be knowledgeable of the individual protection equipment of the department and to support in its correct implementation and use by means of the corresponding training actions.
Support in the responsibilities assigned to them in the Centre&039;s Self- Protection Manual or local equivalent in other countries.
Ensure compliance with the Occupational Health and Safety Procedures and Instructions.
Be knowledgeable of the hotel’s evacuation plan.
Assume the responsibilities assigned in the Occupational Health and Safety Management System Manual.
SUSTAINABILITY
Promote healthy eating patterns for employees.
Promote the local gastronomy of the destination.
Minimise food waste.
Ensure the separation of waste generated in their area of responsibility.
