Banquets Sous Chef

Assist in managing and executing all banquet and event culinary operations, ensuring high-quality food production, consistency, and presentation for events of all sizes.

• Culinary degree or relevant professional experience.
  
• Proven experience in large-scale banquet or event kitchens.
  
• Strong leadership and team management skills.
  
• Excellent organizational and time management abilities.
  
• Knowledge of food safety regulations and kitchen operations.
  
• Ability to work flexible hours, including nights, weekends, and holidays.
  

• Assist in planning and preparing menus for banquets, events, and functions.
  
• Supervise, train, and schedule kitchen staff during banquets.
  
• Ensure all food is prepared to the highest quality, standards, and presentation.
  
• Maintain proper food safety, hygiene, and sanitation standards.
  
• Monitor inventory and assist with ordering food supplies for banquet events.
  
• Collaborate with the Banquet Manager and event team to meet guest requirements.
  
• Assist in cost control and minimize wastage in banquet operations.
  
• Support the Executive Chef in administrative tasks and reporting as needed.