I've been a Sous Chef now for three years, mainly focusing on the restaurant side of things. I do have banquet experience as a commis then Chef de Partie years ago, before I was CDP of the line for a couple years. The Exec Chef asked if I would take over Banquets, of course I said yes, but I'm looking for experienced Banquet Chefs (from hotels or resorts side of the industry) that would give me a bit of advice, guidance, etc, anything at all that you have all learned throughout the years to help me improve that area of the kitchen. I would really appreciate it!
Thank you in advance,