About this role
Sous Chef
The Sous Chef assists the Executive Chef and/or Banquet Chef in overseeing all aspects of banquet kitchen operations. This role is responsible for ensuring high-quality food production, maintaining consistency, managing kitchen staff during events, and ensuring efficient execution of large-scale functions.
Key Responsibilities
- Assist in planning, organizing, and directing all banquet food preparation and production
- Supervise kitchen staff during banquet events to ensure smooth and timely service
- Ensure all dishes are prepared according to recipes, standards, and presentation guidelines
- Coordinate with the events and front-of-house teams to meet event requirements and timelines
- Monitor food quality, portion control, and waste management
- Help develop banquet menus in collaboration with the Executive Chef
- Maintain cleanliness, organization, and food safety standards in compliance with health regulations
- Train, mentor, and support junior kitchen staff
- Manage inventory, ordering, and stock rotation for banquet operations
- Step in to lead the kitchen in the absence of the Executive or Banquet Chef
Requirements & Qualifications
- Proven experience as a Sous Chef or senior chef role, preferably in banqueting or large-scale catering
- Strong knowledge of food production techniques and kitchen operations
- Ability to manage high-volume service under pressure
- Excellent leadership and communication skills
- Knowledge of food safety and sanitation standards (e.g., HACCP)
- Culinary diploma or equivalent experience preferred
Key Skills
- Leadership and team management
- Time management and organization
- Attention to detail
- Problem-solving
- Ability to multitask in fast-paced environments
Working Conditions
- Long and irregular hours, including evenings, weekends, and holidays
- High-pressure environment during events and peak seasons
- Standing for extended periods and working in a hot kitchen environment
Reporting To
- Executive Chef / Banquet Chef