Manage the banquet kitchen as an independent profit centre, in line with Hyatt International standards, ensuring maximum guest satisfaction while operating within budget.
Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
Estimates food consumption and makes requisition for food and kitchen supplies
Ensures banquet Kitchen meets the minimum equipment specifications for in-house and offsite event operations.
Directs food apportionment policy to control costs.
Observes methods of food preparation and cooking, sizes of portions, and garnishing of food to ensure food is prepared in the prescribed manner.
Directs menu tastings and meets event organisers/guests to discuss and check satisfaction.
Meets and liaises with the Banquet Service Department before the event to go through the final details and special requests. Maintains constant communication to ensure a smooth operation.
Creates tailor made menus according to client's requests.
In collaboration with Stewarding Department, establishes, controls and maintains the highest level of hygiene throughout the kitchen
Plans and decides buffet set up according to Hyatt standards. Checks buffet food set-up in advance of client's arrival.
