banquet cook

The Allison Inn & Spa

<div></div><div><div>The Allison Inn &amp; Spa is Oregon Wine Country's first full service luxury resort in the heart of the Willamette Valley.</div><div></div><div><br>
JORY is the signature restaurant at The Allison Inn &amp; Spa. Our creative fine dining menus accentuate the native flavors of the Willamette Valley with a strong influence on seasonal, farm-to-table agriculture. Each morning ripe vegetables are picked to be woven into the daily menu plan.</div><div></div><div><br>
At The Allison Inn &amp; Spa our working philosophy is a commitment to strive for excellence in all we do. We are a passionate and empowered team, inspired by the bounty and warmth of our surroundings and community, genuinely dedicated to providing world class service and meaningful memories for our guests. Join us as we strive for excellence.</div><div></div><div><b><br>
Duties and Responsibilities</b></div><div><ul><li>
Must be reliable, high-energy, self-motivated and organized.</li><li>
Must work well with others and always seek to improve the quality of your skills and techniques.</li><li>
Supervise, oversee, lead and mentor a team of cooks in the accurate production and organization of weekly <i>mise en place</i> as well as lead end of week cleaning and organizing.</li><li>
Assign tasks and ensure efficient and timely execution of all banquet functions.</li><li>
Food preparation and execution &ndash; prepare and cook foods for banquets according to standardized recipes, presentation guidelines and quality standards.</li><li>
Ensure all dishes meet high standards for taste, temperature, consistency and presentation before leaving the kitchen.</li><li>
Implementation and enforce all health and safety regulations, maintaining a clean and organized work area and handling food properly.</li><li>
Manage inventory of food supply levels, participate in ordering and ensure proper storage and rotation of products.</li><li>
Work closely with the Executive Chef, Executive Sous Chef, event planners and front-of-house staff to plan menus and ensure smooth event service.</li><li>
Assist in the development and refining of banquet menus and creating new recipes and techniques.</li><li>
Ambition should bring you here and an open mind and collaborative mentality will help you solidify your career with us.</li></ul></div><div></div><div><b><br>
Job Skills/Requirements/Qualifications</b></div><div><ul><li>
Minimum of five (5) years of kitchen experience with a preference for management or supervisory experience in banquet settings.</li><li>
Must have experience working in a fast-paced environment and have the ability to work clean and fast while still maintaining the highest quality.</li><li>
Strong knife skills, knowledge of various cooking techniques and proficiency in using kitchen equipment is essential.</li><li>
Ability to work a flexible schedule to include weekends, evenings and holidays.</li><li>
Excellent communication, team work and leadership skills are crucial for managing staff and collaboration with other departments.</li><li>
An enthusiastic, positive demeanor and desire to provide exceptional guest service.</li><li>
State of Oregon Food Handler&rsquo;s Card.</li></ul></div><ul><li>
Background Check.</li></ul><div></div><div><b><br>
Working Conditions/ Physical Requirements</b></div><br>
<p></p><ul><li>
Able to lift heavy boxes of produce, dry goods etc.</li><li>
Regularly lift up to 50 pounds safely.</li><li>
Ability to stand and walk for extended periods of time.</li><li>
Work in a fast-paced, high-stress environment.</li><li>
Work with chefs to utilize garden produce daily.</li><li>
Work with chefs to ensure consistent product.</li><li>
Have the ability to taste others work and help adjust seasoning or recipes.</li><li>
Interface with customers at our open kitchen bar and the chef&rsquo;s table.</li><li>
Maintain sanitation and cleanliness according to Jory&rsquo;s exacting standards.</li><li>
Must be able and willing to work all shifts including nights, weekends and holidays as the needs of the business dictate.</li><li>
Must be able to keep up with constantly changing seasonal menus.</li><li>
Multitasking is a must.</li><li>
Extended standing walking, bending and kneeling.</li><li>
Use of hands and arms to feel, handle reach and touch.</li><li>
May be subject to high levels of noise.</li><li>
Will be in proximity to fire and knives.</li><li>
Must be safety conscious.</li></ul><div></div><div><b><br>
Equipment and Tools Utilized:</b></div><div><ul><li>
Wood burning grill and rotisserie.</li><li>
Meat slicers and choppers.</li><li>
All manner of sharp knives and cutting implements.</li><li>
Deep fryer.</li><li>
Tilting brasers.</li><li>
Steam jacketed kettles.</li><li>
Hot oven, griddles, water baths, etc.</li></ul></div><div></div><div><b><br>
You will be Required to Regularly Demonstrate and Share your knowledge of:</b></div><br>
<div></div><ul><li>
Classic cooking techniques and recipes.</li><li>
JORY menu items and ingredients.</li><li>
Garden products and seasonal availability.</li><li>
Cooking philosophy of JORY restaurant.</li></ul></div>

Lead Banquet Cook

<p>Join our dynamic culinary team as a Commis III - Citronelle in the vibrant city of Dubai, United Arab Emirates! We are seeking an enthusiastic and dedicated individual to support our banquet operations and contribute to memorable dining experiences for our guests.</p> <ul> <li>Assist in the preparation and presentation of food items for banquets and large-scale events</li> <li>Follow recipes and portion guidelines to ensure consistency and quality of dishes</li> <li>Maintain a clean and organized work station, adhering to food safety and hygiene standards</li> <li>Collaborate with the kitchen team to ensure timely and efficient food service</li> <li>Assist in the proper storage and labeling of food items</li> <li>Support senior kitchen staff in various culinary tasks as assigned</li> <li>Participate in kitchen inventory and restocking activities</li> <li>Contribute to the setup and breakdown of banquet events</li> <li>Adapt to changing priorities and handle multiple tasks in a fast-paced environment</li> </ul>

Commis III

Four Seasons

<div><p><b>About Four Seasons:
</b></p><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
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At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
</p><p></p><p><b>About the location:
</b></p>Seaside glamour on the Egyptian riviera; with Egyptian underpinnings and a sleek waterfront setting, our resort-style Hotel embodies modern Alexandria and its unique cosmopolitan flare. On one side, the Mediterranean Sea glistens in the sun; on the other, a dynamic metropolis buzzes with life. This stunning resort-style hotel opened in June 2007 and has a combination of classic hotel design and modern and contemporary beach suites and villas. Our hotel is connected to a shopping mall, it has 154 rooms including 31 Suites, 30 Beach Suites and 6 Villas with private pools, a private beach, a sea water infinity beach pool and a heated indoor pool, Spa and Fitness Center, and 10 food and beverage venues including an open-air 350 seat beach restaurant.
<p></p><h3 class="jobSectionHeader"><b>About the Role
</b></h3><p>At Four Seasons Hotel Alexandria at San Stefano, the Banquet Chef leads all banquet culinary operations. The role ensures the highest food quality, consistency, and presentation for weddings, corporate events, and social functions, aligning with the brand&rsquo;s luxury standards.
</p><h3 class="jobSectionHeader"><b>What You Will Do
</b></h3><ul><li><p>Oversee all banquet kitchen operations, ensuring quality, taste, and presentation meet Four Seasons standards.
</p></li><li><p>Supervise and train the banquet culinary team, fostering creativity and teamwork.
</p></li><li><p>Plan, prepare, and execute menus for weddings, conferences, and large events.
</p></li><li><p>Monitor food cost, waste, and portion control to meet budget targets.
</p></li><li><p>Coordinate closely with the Banquet Manager and Executive Chef to ensure smooth service flow.
</p></li><li><p>Ensure full compliance with hygiene, HACCP, and safety standards.
</p></li><li><p>Support menu tastings and event planning sessions with clients.
</p></li><li><p>Maintain proper inventory, requisitions, and production schedules.
</p></li></ul><h3 class="jobSectionHeader"><b>What You Bring
</b></h3><ul><li><p>Culinary degree or equivalent certification.
</p></li><li><p>Minimum 3&ndash;5 years of experience as a Banquet Chef or Sous Chef in a luxury hotel or high-volume catering operation.
</p></li><li><p>Strong leadership and communication skills.
</p></li><li><p>Proven ability to manage large teams and high-pressure events.
</p></li><li><p>Knowledge of HACCP and food safety procedures.
</p></li></ul><h3 class="jobSectionHeader"><b>What We Offer
</b></h3><ul><li><p>Competitive salary and comprehensive benefits package.
</p></li><li><p>Excellent training and development opportunities.
</p></li><li><p>Global Four Seasons experience exchange program.
</p></li><li><p>Complimentary meals and dry cleaning for uniforms.
</p></li><li><p>Employee discounts on stays at Four Seasons worldwide.
</p></li><li><p>Medical insurance and transportation allowance.
</p></li></ul><h3 class="jobSectionHeader"><b>Schedule &amp; Hours
</b></h3><ul><li><p>Full-time position.
</p></li><li><p>Flexible schedule including mornings, evenings, weekends, and holidays as business demands.
</p></li></ul><h3 class="jobSectionHeader"><b>Required Disclaimers and Tags
</b></h3><p>Four Seasons is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.</p></div><p></p>

Banquet Chef

Marriott International

<p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p>
<p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests  service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p>

Commis 1 - Banqueting

Demi Chef de Partie - Banquet

Commis I - Banquet Kitchen

Hilton

<div><p>Commis Chef - Banquet</p><p>
A Commis Chef is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while consistently contributing to departmental targets.<br>
</p><br>
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<b>What will I be doing?</b><p><br>
As a Commis Chef, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Commis Chef will also be required to prepare all mis-en-place and contribute to departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards:</p><ul>
<li>Ensure consistent great food production, in line with the high quality standards expected by Hilton</li>
<li>Perform tasks within a timely manner</li>
<li>Contribute to Kitchen revenue through effective food cost control</li>
<li>Provide support to the Kitchen brigade</li>
<li>Prepare and present high quality dishes within company guidelines</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Awareness departmental targets and strive to achieve them as part of the team</li>
<li>Meet all health and hygiene requirements</li>
<li>Be environmentally aware</li></ul><b>
What are we looking for?</b><p><br>
A Commis Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:</p><ul>
<li>Previous experience as a Commis Chef or Apprentice Chef</li>
<li>NVQ Level 1</li>
<li>Positive attitude</li>
<li>Good communication skills</li>
<li>Ability to work under pressure</li>
<li>Proven ability to work with a team and to follow instruction</li>
<li>A passion to learn and a drive to succeed in a culinary/hospitality career</li>
<li>Proof of completion in a basic food hygiene course</li>
<li>A passion for food and the culinary arts</li>
<li>Completion of an accredited commercial cookery course or trade apprenticeship</li>
<li>Experience multi-tasking and working in an environment with rigorous standards</li></ul>
<p>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p><ul>
<li>NVQ Level 2</li></ul><br>
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What will it be like to work for Hilton?</b><br>
<p>Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</p></div>

Commis Chef - Banquet

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