Sous Chef – Banquet Kitchen

About the role

We are seeking an experienced Sous Chef to lead the Banquet Kitchen at a luxury hotel. The role involves overseeing high‑volume food production for events while maintaining the brand’s premium standards.

Key responsibilities

• Assist in managing daily operations of the Banquet Kitchen and ensure efficient food production.
• Supervise, train and motivate the culinary team to uphold performance and professionalism.
• Prepare and present banquet menus and dishes according to established recipes and luxury hotel standards.
• Coordinate closely with Banquet, Events, Stewarding and Service teams for seamless event execution.
• Monitor food quality, presentation, portion control and consistency.
• Ensure compliance with food safety, hygiene, HACCP and health‑and‑safety regulations.
• Support menu planning, recipe development and cost control initiatives.
• Manage inventory, storage and waste to maximise efficiency and minimise costs.
• Lead the kitchen during high‑volume events while maintaining quality and service standards.
• Ensure proper mise en place and readiness for all banquet functions.

Required profile

• 3–5 years of experience as a Sous Chef in a 5‑star luxury hotel or high‑end hospitality environment.
• Strong background in banquet and large‑scale event operations.
• Excellent knowledge of international cuisine, food preparation and presentation.
• Proven leadership and team‑management abilities.
• Strong organisational and communication skills.
• Ability to work effectively under pressure in a fast‑paced setting.
• Knowledge of HACCP and food‑safety standards.
• Culinary qualification from a recognised institution is preferred.

Required skills

• Menu Planning
• Recipe Development
• Food Safety
• Food Preparation
• Cost Control
• HACCP
• International Cuisine