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.