Sous Chef Banquets (Maharaj) - Fairmont Agra
Core
Oversee banquet kitchen operations, manage food quality and costs, and coordinate event execution for high-volume banquets.
Role type
Senior Sous Chef (Banquets)
Builds
Banquet food service for events
Domain
Hospitality / Banquet Operations
Required skills
Banquet kitchen operations, Menu planning, Food cost control, Inventory management, Food safety compliance, Staff training, Recipe development, Kitchen equipment maintenance
Preferred skills
Culinary Arts degree, FSSAI certification, Fine dining experience
Technologies
Kitchen equipment
Responsibilities
Assign duties and instruct team members, Ensure personal cleanliness and proper deportment of staff, Coordinate with Executive Chef on food quality and quantity, Check taste, temperature, and visual appeal of food items, Ensure hygienic storage of equipment and perishable items, Prevent use of contaminated products, Suggest new recipes to improve quality or lower costs, Check maintenance of kitchen equipment, Oversee banquet kitchen operations and coordinate with Banquet Manager, Provide training and mentoring to kitchen staff, Maintain detailed records of food costs and inventory, Conduct regular quality audits and food safety inspections, Liaise with stewarding department for clean equipment supply
