A high-end hospitality group is seeking a Sous Chef with strong experience in hotel banquet operations. The ideal candidate will be a seasoned culinary professional with the ability to manage banquet events, while also supporting daily restaurant service in a luxury hotel setting.
Responsibilities include:
Overseeing banquet kitchen operations, ensuring consistency and quality for functions and special events
Supporting the Executive Chef in menu development, purchasing, inventory, and cost control.
Supervising and mentoring kitchen staff, maintaining high culinary and sanitation standards.
Coordinating with event, catering, and F&B teams to execute banquets seamlessly.
Requirements:
Proven experience in hotel banquet kitchens and high-volume production.
Strong organizational and leadership skills.
Ability to thrive in a fast-paced environment while maintaining attention to detail.
Culinary degree or equivalent professional experience preferred.
Please submit your current resume. Competitive compensation and growth opportunities offered.
