SOUS CHEF- BANQUETS
Core
Coordinates and administers all food preparation, presentation, and service procedures for banquet events under the Executive Chef.
Role type
Senior kitchen operations manager (banquets)
Builds
Banquet food service operations
Domain
Hospitality / Food Service
Required skills
Food preparation, inventory management, staff supervision, quality control, sanitation compliance, delegation, portion control
Preferred skills
1 year of experience in similar position
Technologies
None stated
Responsibilities
Monitor quantity and quality of prepared food, ensure proper rotation of stored food to prevent waste, oversee food preparation for consistency and presentation, monitor employee performance and staffing levels, maintain kitchen and storage area cleanliness and safety standards, delegate work assignments to cooks, requisition stock according to business needs