Sous Chef (Banquet Kitchen)

Key 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

Candidate 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.; Culinary qualification from a recognized institution is preferred.