Sous Chef - Cold
Core
Oversee daily Cold Kitchen operations for hotel restaurants and Banquet events, ensuring food quality, presentation, and safety.
Role type
Sous Chef (Cold Kitchen)
Builds
Cold kitchen production and Banquet menu execution for hotel guests
Domain
Hospitality / Luxury Hotel
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work
Required skills
Cold Kitchen operations, Banquet production planning, team leadership, food cost control, HACCP compliance, large-volume operations management, food safety standards
Preferred skills
Creative food presentation, multi-tasking under pressure, problem-solving
Responsibilities
Oversee daily Cold Kitchen operations, Plan and organize production, Coordinate Banquet menu preparation and event execution, Lead and train the Cold Kitchen team, Ensure food quality and portion control, Control food costs and minimize wastage, Maintain hygiene and sanitation standards
Seniority
Mid-Senior (3-5 years experience required)