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Banqueting Chef

Riverside Lodge Hotel

Banqueting Chef

Salary Not Specified

Riverside Lodge Hotel, Girdle Toll, North Ayrshire

  • Full time
  • Permanent
  • Onsite working

Posted 2 weeks ago, 1 May | Get your application in now before you miss out!

Closing date: Closing date not specified

job Ref: 97cc228f275e469d91d81d29309847c0

Full Job Description

  • Oversees the work of the banquet kitchen staff.

  • Takes orders from the head & sous chef.

  • Helps maintain a safe and sanitary kitchen cleaning up spills and other potential hazards immediately.

  • Assists with training of newly hired kitchen staff.

  • Makes sure adequate numbers of kitchen staff are scheduled to properly handle each banquet.

  • Participates in employee evaluations and necessary disciplinary actions.

  • Assists Head Chef to meet with potential clients to discuss menu options.

  • Develops menus based on client specifications and contracts.

  • Places orders for recipe ingredients including meats, fresh fruits and produce, herbs, spices and other supplies.

  • Supervises junior cooks and other members of the kitchen staff.

  • Ensures that all standards of safety are strictly observed.

  • Presents the finished product to the customer for approval.

  • Monitors the quality of the meal during the event.

  • Evaluates client satisfaction.

  • Looks for ways to save the hotel money while still providing top quality products and services for clients.

  • Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to weddings to formal dinners with multi-course meals that are individually plated.

    Must have the ability to multi-task while remaining focused on the goal.

  • Must have excellent verbal communication and leadership skills.

  • Be able to express creativity through food selections, preparation and presentation.

  • Must be detail oriented.

  • Must have the ability to remain calm in high stress situations.

  • Be able to solve problems quickly under pressure.

  • Must have adequate upper body strength for heavy lifting and strong back and leg muscles for hours of standing, bending and walking around.


    • Education and Experience
  • High school diploma or equivalent.

  • Accredited culinary qualifications is essential.

  • Several years' experience in the food industry, food production and supervision of kitchen staff.


    • Work Environment
  • Must be able to work in hot kitchen, in fast paced environments and in demanding situations.

  • Must be willing to begin work some days in the early morning hours and other times remain at work late into the night depending on the size and time of a particular banquet.

  • Must be able to work weekends and holidays as these are common times for weddings, banquets, functions & events.

  • Must be able to handle heavy lifting, long hours of standing and other taxing physical activities.

  • Be prepared to quickly deal with injuries like cuts and burns that can result in busy kitchens even when safety guidelines are strictly observed.