Banquet Sous Chef

Description

A fantastic opportunity awaits a skilled and imaginative Banquet Sous Chef to become an integral part of the culinary team at our distinguished Resort. This role involves close collaboration with the Director of Culinary to uphold the most stringent standards of food excellence, visual appeal, and efficient kitchen management for our banquet operations.

Responsibilities and Duties

* Support the Director of Culinary across all facets of kitchen operations. * Ensure strict adherence to all hygiene, sanitation, and safety protocols. * Assist in the creation of culinary concepts, including menu planning and recipe development. * Oversee inventory levels, kitchen equipment maintenance, and efforts to control food expenses. * Under the guidance of the Executive Chef, investigate and prepare new products for dining services or banquet events, keeping informed of emerging market trends. * Follow through on the creation of dishes for updated menus, buffets, cocktail events, and similar occasions. * Guarantee that sanitation and food quality benchmarks are consistently met. * Take responsibility for the growth and guidance of kitchen personnel, ensuring they follow food safety regulations, recipes, and standard operating procedures. * Cultivate a positive and inclusive work environment that encourages teamwork and collaboration.

Qualifications and Requirements

* Diploma or certification in Culinary Arts, or an equivalent professional qualification. * Four to six years of culinary experience within a comparable establishment. Applicants should have comprehensive and well-honed culinary abilities, along with a varied and extensive culinary background. * Thorough understanding of legal requirements and standards for food handling, including comprehensive knowledge of food safety, hygiene, and related practices. * Ability to work autonomously while also possessing strong leadership skills to guide kitchen staff.

Working Condition

Salary

Basic Salary 3900