1. Cornell University
Ithaca, NY • Private
In-State Tuition
$55,188
Enrollment
15,105
A banquet chef is responsible for overseeing food preparation and catering events and ensuring high-class quality and constituency at all times. He/She or she is also in charge of planning, organizing, controlling, and directing employees in the Banquet kitchen department of a commercial establishment. A banquet chef is expected to learn and master the flavors and techniques of different dishes and to always ensure the kitchen is a tidy and clean environment to work in.
Banquet chefs commonly work in hotels, resorts, and country clubs. They take part in creatively putting together a menu for clients in these establishments. In order to succeed in their role, they should have extensive culinary knowledge and experience, attention to detail, creativity, communication skills, interpersonal skills, leadership skills, and people management skills.
Banquet chefs work 40 hours a week in 12-hour shifts. They may be required to work additional hours during peak hours when the establishments record high numbers of clients.
