Hospitality and TourismFull-TimeMid-level(3-5 yrs)
Job Description
The Banquet Sous Chef is responsible for the efficient daily functioning of the Banquet Kitchen and works closely with the Executive Chef in all aspects of Banquet Kitchen management. In this role, you will showcase your unique personality, creativity, and culinary skills to create memorable banquet event experiences for our guests.
Key Responsibilities
Kitchen Management: Manage the daily operations of the Banquet Kitchen, ensuring consistency, high quality, and optimal kitchen efficiency.
Menu & Concept Development: Develop new concepts, introduce innovative menus, and establish standardized recipes.
Resource & Cost Control: Allocate kitchen resources, execute control measures, order supplies, and maintain food costs at a minimum without compromising on quality.
Team Leadership: Train, coach, and develop the Banquet kitchen staff. Maintain efficient daily functioning of the department through strong leadership.
Food Safety & Compliance: Handle, store, prepare, and serve food safely in accordance with hotel policies and Food Safety guidelines. Ensure all ECOSURE standards and processes (such as temperature logs, proper labeling/dating, and daily cleaning of food storage areas) are met.
Guest & Team Engagement: Offer professional, proactive guest service. Anticipate the needs of team members and guests, address feedback from external guests, the Sales department, and the Food & Beverage service team.
Operations Coordination: Work with the Culinary team in the heart of the house to ensure quality of food, food preparation, timeliness of catering service, and efficiency of the operation. Lead morning/evening operations and resolve guest feedback promptly.
Requirements & Qualifications
A minimum of 4 years of previous Banquet Chef experience or similar position.
Professional Studies in Culinary Arts.
BA/BSc/HND or relevant Professional Certificate.
Understanding of various cooking methods, ingredients, equipment, and procedures. A love of all things culinary and the inherent desire to create unique delicious dishes and build a talented professional team.
A positive, can-do attitude and an ability to multi-task in a fast-paced, exciting environment while working alongside a diverse group of colleagues.
Skilled in communicating with fellow team members with a polished appearance and a poised demeanor.
Ability to naturally engage with anybody and show empathy; have genuine care and concern for both the well-being of our guests and fellow team members.
A desire to learn and grow in a professional, fun, and chic environment.
