Do hands-on work to carry out the menu plans of Dietitians.
If you’re looking for a position in the food industry that allows you not only to hone your skills in the kitchen but also to advance to coveted positions, then the job of a Banquet Chef is a good one for you. Banquet Chefs work as Sous Chefs (assistant) anywhere there’s a banquet to be served. Common venues include cruise ships, resorts, hotels, golf clubs, or universities.
The food you serve as a Banquet Chef might be as basic as meat and cheese platters, or as impressive as lobster and escargot. Either way, you see to it that the food is prepared and cooked perfectly, handled safely, and presented with pride.
You’re a master with a Chef ’s knife because you’ve had lots of experience using it. One of your major tasks is preparing the ingredients before the meal is cooked. That means chopping, dicing, slicing, and mincing meats, vegetables, fruits, and garnishes. Just before the meal is served (whether it is breakfast, lunch, or dinner), you defrost, heat, stir, cut, assemble, garnish, or plate the food.
A kitchen is a fast-paced environment, and yours is a high-energy position. It requires lifting and standing for long periods. Those best suited for the position enjoy a noisy, busy, bustling atmosphere, and are willing to work beyond the 8 to 5 shift.
Most Banquet Chefs work even on evenings, weekends, and early mornings to make sure the food is ready. And if you enjoy this job, there’s plenty of room for advancement. You can end up as Head Chef, Executive Chef, or Chef Manager.