Sous Chef- Banquets (Western Cuisine)
Core
Lead daily kitchen operations for banquets and special events, ensuring high-quality food production and guest satisfaction.
Role type
Senior Sous Chef (Banquets)
Builds
Banquet menus, decorative food displays, and consistent high-quality food products for special guests and functions.
Domain
Hospitality / Culinary Arts
Required skills
Kitchen shift management, menu planning, staff supervision, food safety compliance, inventory management, guest relations, budget management, equipment operation, quality control, team training
Preferred skills
Culinary arts degree, experience in hotel/restaurant management, leadership in luxury hospitality environments
Technologies
Labor Management System, kitchen equipment
Responsibilities
Manage kitchen shift operations and ensure compliance with food & beverage policies, supervise cooks and coordinate food preparation activities, prepare and cook foods for special guests and functions, maintain purchasing and food storage standards, handle guest complaints and provide exceptional customer service, train employees in safety procedures and performance appraisals
