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.