Sous Chef (Banquet Kitchen)

Key Responsibilities: Assist in managing the daily operations of the Banquet Kitchen and ensure efficient food production. Supervise, train, and motivate the culinary team to maintain high standards of performance and professionalism. Ensure all banquet menus and dishes are prepared and presented according to established recipes and luxury hotel standards. Coordinate closely with the Banquet, Events, Stewarding, and Service teams to ensure seamless execution of functions. Monitor food quality, presentation, portion control, and consistency. Ensure compliance with food safety, hygiene, HACCP, and health and safety standards. Assist with menu planning, recipe development, and cost control. Monitor food inventory, storage, and wastage to maximize efficiency and minimize costs.…