Sous Chef

Sous Chef The Sous Chef assists the Executive Chef and/or Banquet Chef in overseeing all aspects of banquet kitchen operations. This role is responsible for ensuring high-quality food production, maintaining consistency, managing kitchen staff during events, and ensuring efficient execution of large-scale functions. (From Harvest Garden to the Table concept) Key Responsibilities Assist in planning, organizing, and directing all banquet food preparation and production Supervise kitchen staff during banquet events to ensure smooth and timely service Ensure all dishes are prepared according to recipes, standards, and presentation guidelines Coordinate with the events and front-of-house teams to meet event requirements and timelines Monitor food quality, portion control, and waste management Help develop banquet menus in collaboration with the Executive Chef Maintain cleanliness, organization, and food safety standards in compliance with health regulations Train, mentor, and support junior kitchen staff Manage inventory, ordering, and stock rotation for banquet operations Step in to lead the kitchen in the absence of the Executive or Banquet Chef Requirements & Qualifications Proven experience as a Sous Chef or senior chef role, preferably in banqueting or large-scale catering Strong knowledge of food production techniques and kitchen operations Ability to manage high-volume service under pressure Excellent leadership and communication skills Knowledge of food safety and sanitation standards (e.

g., HACCP) Culinary diploma or equivalent experience preferred Key Skills Leadership and team management Time management and organization Attention to detail Problem-solving Ability to multitask in fast-paced environments Working Conditions Long and irregular hours, including evenings, weekends, and holidays High-pressure environment during events and peak seasons Standing for extended periods and working in a hot kitchen environment Reporting To Executive Chef / Banquet Chef