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)
Builds
Catering events and banquet functions
Domain
Luxury hospitality / Western cuisine
Required skills
Menu development, food costing, staff scheduling, inventory management, food safety compliance, plating design, shift leadership, budget management, quality control, waste control
Preferred skills
None stated
Technologies
None stated
Responsibilities
Coordinate menus, purchasing, scheduling, food preparation, and plating for catering events; Ensure compliance with all Food & Beverage policies, standards, and procedures; Supervise and manage employees engaged in food preparation; Estimate daily Banquet Event Order production needs; Maintain food preparation handling and correct storage standards; Achieve and exceed budgeted goals.
