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. 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.

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