Banquet Cook
Summary : The Banquet Cook is primarily responsible for assisting in the preparation of food for Banquet guests, according to the event BEO and St Julien standards
- Assist in preparation and plating of banquet breakfasts, lunches, dinners, hors d’oeuvres and dinners according to specifications on Banquet menus and BEOs
- Arrange and garnish buffet foods, cold and hot action stations, cheese platters, fruit displays, cold cut buffets and vegetable trays.
- Mix and prepare sauces, meat glazes, jellies, and stuffing
- Inspect walk-ins and kitchen for repair and satisfactory cleaning
- Monitor dish out times, preparation and production of Banquet and Garde Manger food
- Assist in planning and creation of new dishes and holiday buffets
- Break down, clean and sanitize banquet kitchen
- Other duties as assigned
Part Time
1-2 years of banquet cooking experience highly preferred.
Specials:
Saturday Afternoon Tea
Come and enjoy St Julien in the afternoon
Quick Reservations
