Sous Chef (Banquet Kitchen)

The Sous Chef will assist in managing the daily operations of the Banquet Kitchen, ensuring efficient food production and high standards of quality and presentation. They will supervise, train, and motivate the culinary team, coordinate with other departments for seamless event execution, and handle high-volume events. The role also involves menu planning, cost control, and maintaining food safety standards.

Responsibilities

• Assist in managing the daily operations of the Banquet Kitchen and ensure efficient food production.
• Supervise, train, and motivate the culinary team to maintain high standards of performance and professionalism.
• Ensure all banquet menus and dishes are prepared and presented according to established recipes and luxury hotel standards.
• Coordinate closely with the Banquet, Events, Stewarding, and Service teams to ensure seamless execution of functions.
• Monitor food quality, presentation, portion control, and consistency.
• Ensure compliance with food safety, hygiene, HACCP, and health and safety standards.
• Assist with menu planning, recipe development, and cost control.
• Monitor food inventory, storage, and wastage to maximize efficiency and minimize costs.
• Lead the kitchen team during high-volume events while maintaining quality and service standards.
• Ensure proper mise en place and readiness for all banquet functions.

Requirements

• Minimum 3–5 years of experience in a similar Sous Chef role within a 5-star luxury hotel or high-end hospitality environment.
• Strong experience in banquet and large-scale event operations.
• Excellent knowledge of international cuisine, food preparation, and presentation.
• Proven leadership and team management skills.
• Strong organizational and communication skills.
• Ability to work effectively under pressure in a fast-paced environment.
• Knowledge of HACCP and food safety standards.

Nice to have

• Culinary qualification from a recognized institution is preferred.