Banquet Sous Chef (Western Banquets) - The St. Regis Singapore
Core
Leading banquet food preparation staff and managing all food-related catering functions to deliver high-quality, consistent products with appetizing presentation.
Role type
Banquet Sous Chef (Western Banquets) (via careerplan.io/jobs/5903537276-banquet-sous-chef-western-banquets-the-st-regis-singapore-at-marriott)
Builds
Catering events and banquet functions
Domain
Luxury hospitality / Western cuisine
Required skills
Menu development, food cost control, staff supervision, quality assurance, inventory management, plating design, sanitation compliance, shift management, budget management, guest service coordination
Preferred skills
Culinary arts degree, experience in hotel/restaurant management, leadership training, cross-training staff
Technologies
POS systems, BEO software, inventory management tools
Responsibilities
Coordinate menus, purchasing, scheduling, food preparation, and plating for catering events; supervise banquet kitchen shift operations; ensure compliance with food safety and sanitation standards; manage food quantities and waste controls; train and mentor culinary staff; respond to guest complaints and ensure satisfaction.
Seniority
Senior, hands-on IC with management duties