Sous Chef - Main Kitchen Banqueting
Core
Coordinate functions and activities in the Main Kitchen, support culinary leaders in quality production and presentation, and ensure smooth day-to-day operations for guest service.
Role type
Sous Chef (Banqueting)
Builds
Food outlets and banquet services for luxury resort guests
Domain
Luxury hospitality / Fine dining
Required skills
Cost control, departmental training, health & hygiene compliance, room service management, multi-skilling, operational coordination
Preferred skills
Hospitality Management/Food & Beverage qualification, experience in luxury or high-volume environments
Technologies
Kitchen management systems, food safety protocols
Responsibilities
Coordinate kitchen functions and activities, assist in quality control and standards implementation, conduct departmental training, deputise for Executive Sous/Head Chef, control food outlets during absences, ensure health & hygiene compliance, deliver high-quality room service, manage daily kitchen operations
Seniority
Mid-level, hands-on IC