Sous chef
Core
Lead culinary team and curate menus for banquet events, ensuring high-quality food preparation and service.
Role type
Sous chef (banquet operations)
Builds
Banquet menus and food service for events
Domain
Hospitality / Banquet catering
Required skills
Menu development, kitchen staff supervision, food safety compliance, inventory management, event coordination, recipe execution
Preferred skills
Ability to work under pressure, adaptability, teamwork
Technologies
None stated
Responsibilities
Collaborate with executive chef to develop banquet menus, oversee food preparation and presentation for events, manage kitchen operations and staff scheduling, train kitchen staff on food safety and workflow, coordinate food service timing with event schedules, inspect food preparation areas for compliance, monitor inventory levels and order supplies
