Sous Chef-Banquets
Core
Lead culinary operations for meetings, conferences, and events, delivering luxury banquet experiences with French flair and local produce.
Role type
Senior IC sous chef (banquets)
Builds
Bespoke banquet menus and high-volume event service
Domain
Luxury hospitality / Banqueting
Required skills
Large-scale kitchen operations management, French and modern Australian cuisine expertise, team leadership, HACCP compliance, menu design, event logistics coordination
Preferred skills
Mentoring diverse teams, creative menu development, high-volume event coordination
Technologies
None stated
Responsibilities
Lead and inspire a team of chefs for bespoke banquets and events; Collaborate with Executive Chef to design innovative menus; Oversee kitchen operations from preparation to service timing; Maintain food quality, hygiene, and HACCP compliance; Foster a culture of creativity and teamwork within the kitchen brigade
Seniority
Senior, hands-on IC
