Sous Chef - Banquets
Core
Coordinate and facilitate food preparation, presentation, and service procedures for banquets under the direction of the Executive Chef.
Role type
Sous Chef (Banquets)
Builds
Banquet food service and kitchen operations
Domain
Hospitality / Food Service
Deliverable
product features
Required skills
Food preparation, quality control, inventory management, staff supervision, health and safety compliance, delegation
Preferred skills
1 year of experience in a similar position
Technologies
None stated
Responsibilities
Monitor quality and quantity of prepared food, ensure proper rotation and utilization of stored food to prevent waste, monitor employee performance and instruct staff, oversee food preparation for consistency and portion control, monitor staffing levels and overtime, maintain clean and sanitary kitchen and storage areas, delegate work assignments, requisition stock according to business needs