Sous chef

• Collaborate with the executive chef to create and develop banquet menus based on client preferences, dietary restrictions, and event themes.
• Oversee the preparation, cooking, and presentation of food for banquet events, ensuring high quality, taste, and adherence to established standards.
• Manage the day-to-day operations of the banquet kitchen, including staff scheduling, ordering supplies, and maintaining a clean and organized workspace.
• Supervise and train kitchen staff, ensuring they adhere to food safety standards, follow recipes accurately, and maintain efficient workflow during events.
• Work closely with the banquet manager and other relevant staff to coordinate the timing of food service to align with the overall event schedule.
• Conduct regular inspections of food preparation areas to ensure compliance with health and safety regulations and maintain high food quality standards.
• Monitor and manage inventory levels, track usage, and order supplies as needed to prevent shortages and minimize waste.

As a Chef, you will…

• Prepare, cook, and present food that meets specs and customer expectations.
• Maintain hygiene levels and safety regulations in the kitchen to help guarantee the safety of your entire team and visitors.
• Communicate clearly with your team in order to provide high-quality meals to customers on time.
• Keep up to date with new products, menus, and promotions.

What you’ll bring to the kitchen:

• Ability to work under pressure in a busy kitchen and pull together as a team when needed.
• A passion for delivering tasty and well-presented meals to customers each and every time.
• Willingness to get stuck in, learn new skills and help out in different areas of the kitchen when needed.