Executive Culinary Leader

The role of Banquet Sous Chef involves assisting the head chef in planning and executing kitchen service, ensuring that quality standards are consistently met.

• Directs culinary staff in daily duties, guaranteeing seamless operations.
• Oversees accurate and timely food production, adhering to presentation and taste expectations.
• Collaborates with other departments to maintain a smooth workflow.

The ideal candidate will have at least three years of cooking experience, preferably in catering or fine dining, along with one year of supervisory experience. Key qualifications include advanced knife skills, culinary expertise, and strong interpersonal skills.

Banquet Sous Chefs direct culinary teams in daily duties, overseeing tasks such as menu preparation, plating, and garnishing. They also assist with managing inventory, maintaining high-quality food storage conditions, and adhering to health and safety regulations.

In addition, they ensure efficient and effective use of resources, including labor and equipment, to optimize food production while meeting customer satisfaction levels.

• Advanced knife skills and proficiency in various cooking techniques.
• Experience working in fast-paced environments, such as banquet halls or restaurants.
• Ability to multitask and prioritize tasks efficiently.
• Familiarity with point-of-sale systems, inventory management software, and online ordering platforms.

Our ideal candidate is a seasoned professional with excellent communication and leadership skills, who thrives under pressure and is passionate about delivering exceptional dining experiences.

We offer competitive compensation packages, opportunities for professional growth and development, and a dynamic work environment that fosters teamwork and innovation.