As the Banquet Chef, you must understand and practice all aspects of Health and Safety and work protocols. Maintain and strictly abide by state sanitation/health regulations and hotel requirements.  Be available to work a flexible schedule, including weekends, holidays, and varied shifts.  Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Discuss , advise, train on topics pertaining to cooking techniques, plating, or presentation Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Presenting and explaining tastings /stages to perspective clients including wedding parties and business clients.  Reading, comprehension and complete understanding of BANQUET EVENT ORDERS ( BEO's )  Handle guest complaints ensuring guest satisfaction.  Other Chef / Culinary duties as assigned.