Sous Chef Banquet
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Job Location:
Monthly Salary:
Posted on:
30+ days ago
Vacancies:
1 Vacancy
Job Summary
Job Description Sous Chef (Banquet)
The Banquet Sous Chef is responsible for assisting the Executive Chef and Banquet Chef in overseeing all culinary operations for banquet functions including conferences weddings corporate events and special occasions. This role ensures that all dishes are prepared to the highest quality presentation and hygiene standards in line with Pullmans premium brand expectations. The Banquet Sous Chef also supports menu planning staff supervision and operational efficiency to deliver exceptional culinary experiences for all events.
Key Responsibilities
Assist the Banquet Chef in planning organizing and executing banquet menus and food production.
Supervise and coordinate the work of banquet kitchen staff to ensure timely and consistent food preparation.
Ensure all dishes meet quality taste and presentation standards in accordance with hotel and brand guidelines.
Monitor food production levels portion control and waste management to maintain cost efficiency.
Support menu creation costing and seasonal promotions for banquet events.
Maintain strict adherence to food safety hygiene and sanitation standards (HACCP compliance).
Train coach and motivate banquet kitchen team members to enhance skills and performance.
Coordinate closely with Banquet Operations Stewarding and other departments to ensure smooth event execution.
Assist in managing inventory requisitions and proper storage of ingredients and supplies.
Act as the kitchen leader in the absence of the Banquet Chef or Executive Chef.
Uphold safety procedures and maintain a clean well-organized banquet kitchen environment.
Qualifications :
Qualifications
Minimum 46 years of culinary experience in a 4- or 5-star hotel with at least 2 years in a supervisory role.
Strong expertise in banquet operations large-volume cooking and event-based menu execution.
Excellent leadership communication and team management skills.
Strong knowledge of food safety HACCP and kitchen operational standards.
Creative approach to menu planning and food presentation.
Ability to work under pressure and manage multiple events simultaneously.
Flexible to work irregular hours including weekends and public holidays.
High level of professionalism attention to detail and passion for culinary excellence.
Remote Work :
No
Employment Type :
Full-time
Key Skills
- Culinary Experience
- Food Handling
- Restaurant Experience
- Kitchen Management Experience
- Food Preparation Experience
- Kitchen Experience
- Labor Cost Analysis
- Catering
- Cooking
- Cost Control
- Sanitation
- Knife Skills
About Company
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a com ... View more
