Sous-chef·fe banquets, temps plein (H/F/D)
Core
Supervise banquet kitchen operations, ensuring preparation and execution of events according to Executive Chef standards while maintaining quality and timelines.
Role type
Senior banquet sous-chef (IC)
Builds
Large-scale banquet events and food production for hotel guests and external clients
Domain
Hospitality / Banquet catering
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (food production)
Required skills
Advanced culinary techniques, team leadership and training, operational planning, food safety and hygiene compliance, inventory and portion control, basic computer literacy (Word/Excel)
Preferred skills
Experience in high-volume production, ability to adapt to operational changes
Technologies
Microsoft Word, Microsoft Excel
Responsibilities
Supervise banquet kitchen operations and event execution, manage staff scheduling and training, ensure compliance with recipes, portions, and food safety standards, maintain kitchen cleanliness and equipment functionality, collaborate with events teams to optimize culinary operations
Seniority
Senior, hands-on IC