About this role
Key Responsibilities:
- Assist in managing the daily operations of the Banquet Kitchen and ensure efficient food production.
- Supervise, train, and motivate the culinary team to maintain high standards of performance and professionalism.
- Ensure all banquet menus and dishes are prepared and presented according to established recipes and luxury hotel standards.
- Coordinate closely with the Banquet, Events, Stewarding, and Service teams to ensure seamless execution of functions.
- Monitor food quality, presentation, portion control, and consistency.
- Ensure compliance with food safety, hygiene, HACCP, and health and safety standards.
- Assist with menu planning, recipe development, and cost control.
- Monitor food inventory, storage, and wastage to maximize efficiency and minimize costs.
- Lead the kitchen team during high-volume events while maintaining quality and service standards.
- Ensure proper mise en place and readiness for all banquet functions.
Requirements
Candidate Requirements:
- Minimum 3–5 years of experience in a similar Sous Chef role within a 5-star luxury hotel or high-end hospitality environment .
- Strong experience in banquet and large-scale event operations .
- Excellent knowledge of international cuisine, food preparation, and presentation.
- Proven leadership and team management skills.
- Strong organizational and communication skills.
- Ability to work effectively under pressure in a fast-paced environment.
- Knowledge of HACCP and food safety standards.
- Culinary qualification from a recognized institution is preferred.