Sous Chef - Banquet

The Sous Chef – Banquet is responsible for supporting the Chef de Cuisine in the leadership and daily operations of the Banquet and Events kitchen. In the absence of the Chef de Cuisine, this role oversees the banquet culinary team to ensure the highest standards of food preparation, presentation, and consistency for all conferences, weddings, and special events.

Responsibilities

Operations

• Support the Chef de Cuisine in the planning, preparation, and execution of all banquet functions, ensuring quality, consistency, and guest satisfaction.
• Lead the culinary team in the Chef de Cuisine’s absence, maintaining high standards of food safety, presentation, and service delivery.
• Supervise food production, ensuring timelines are met and dishes are executed according to specifications.
• Collaborate with Banquet Service and Events teams to ensure seamless execution of all functions.
• Control food waste and implement effective portion control measures.
• Participate in menu tastings, menu development, and continuous improvement initiatives.

Team Management

• Supervise, train, and develop the banquet kitchen team, including cooks and casual employees.
• Conduct daily briefings, assign tasks, and provide operational feedback.
• Foster a positive working environment that promotes teamwork, accountability, and service excellence.
• Ensure grooming, hygiene, and disciplinary standards are consistently maintained.
• Assist with scheduling, workforce planning, and on-the-job coaching.

Financial Responsibility

• Assist in managing food costs, inventory control, and purchasing activities.
• Monitor and minimize waste, breakage, and overproduction.
• Ensure the proper use, maintenance, and care of equipment to optimize efficiency and control costs.

Health, Hygiene and Safety

• Apply and uphold hotel food safety and hygiene standards, including HACCP requirements.
• Maintain a thorough understanding of hotel fire, life safety, and emergency procedures.
• Report and take appropriate corrective action regarding any health or safety hazards.
• Liaise with the Engineering team on equipment maintenance and repairs.
• Instruct team members on emergency procedures and ensure first aid kits are fully stocked and readily available in the kitchen in collaboration with the hotel clinic.
• Ensure all kitchen work areas are clean, organized, and maintained to the highest standards.
• Conduct regular hygiene audits, safety training sessions, and emergency preparedness drills.
• Lead the safe handling, storage, labeling, and use of chemicals and cleaning products in accordance with hotel safety standards.