Banquet Sous Chef

Job Description

Responsibilities:

• Assist the Banquet Chef in menu development, food preparation, and presentation for banquets and events of varying sizes.
• Supervise and lead the banquet kitchen team, ensuring efficient workflow, proper training, and adherence to culinary standards.
• Manage food inventory, ordering, and cost control to achieve financial targets.
• Maintain a clean and organized kitchen environment, following food safety and sanitation guidelines.
• Collaborate with event planners and clients to tailor menus and offerings to meet specific event requirements and dietary preferences.
• Monitor the quality of dishes before they are served, addressing any concerns and ensuring consistency.
• Oversee the setup and breakdown of banquet stations, ensuring timely delivery of food to guests.
• Stay updated with culinary trends and industry best practices, infusing creativity and innovation into menu offerings.

Qualifications:

• Culinary degree or equivalent experience.
• Proven experience as a Sous Chef or similar role, preferably in a banquet or catering setting.
• Strong knowledge of banquet and event culinary operations.
• Excellent leadership and communication skills.
• Ability to work well under pressure and in a fast-paced environment.
• Attention to detail and dedication to culinary excellence.
• Knowledge of food safety regulations and best practices.
• Flexibility to work evenings, weekends, and holidays as required by event schedules.
• Creative mindset with a passion for culinary innovation.