Banquet Sous Chef

Main Duties and Key Responsibilities: Plan, organize, and supervise all banquet food production activities. Ensure timely preparation and delivery of food for weddings, conferences, social functions, and special events. Coordinate closely with the Banquet Sales and Operations teams to execute event requirements accurately. Attend banquet event briefings and ensure culinary readiness for all functions. Monitor food quality, taste, presentation, portion control, and consistency. Supervise and train kitchen staff to achieve operational excellence. Prepare duty rosters and allocate manpower according to event requirements. Ensure proper mise-en-place is completed before each event. Maintain cleanliness and organization of all banquet kitchen areas. Assist in menu creation, costing, and seasonal menu development. Monitor food costs and implement measures to minimize wastage and spoilage. Ensure proper ordering, receiving, storage, and stock rotation of food products. Conduct regular inventory checks and stock control exercises. Recommend improvements to banquet menus and food presentation. Ensure compliance with all food hygiene, sanitation, and workplace safety regulations. Requirements: Should possess at least N/O Levels with a minimum of 3 years of relevant working experience. Should possess basic computer skills.