Banquet Sous Chef

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Scope of Position
The banquet sous chef will assume full responsibility for all operational and administrative aspects of the banquet kitchen.

Responsibilities

• Oversee and maintain all operational and administrative aspects of the kitchen.
• Create synergy between all kitchens to ensure maximum efficiency.
• Work closely with sous chefs to ensure proper food preparation.
• Provide leadership, direction, and support to colleagues.
• Support the Chef de Cuisine in preparing weekly rosters.
• Ensure high-quality food cuts using the best and freshest products.
• Monitor kitchen operations to control waste and minimize food costs.
• Assist with vegetable, meat, fish, and seafood preparations as needed.
• Supervise kitchen cleanliness and maintenance to uphold standards.
• Ensure all food preparation is safe, clean, and detailed.
• Promote effective inter-departmental communication and teamwork.
• Manage ordering of kitchen supplies and ingredients.
• Follow food safety standards per Mandarin Oriental and local regulations.
• Maintain grooming and appearance standards reflecting professionalism.

Customer Focus and Colleague Relations

• Ensure customer satisfaction aligning with MOHG standards.
• Communicate rules and regulations effectively.
• Conduct counseling and disciplinary actions as needed.
• Participate in team meetings and training.

Administrative Duties

• Manage kitchen food safety documentation and compliance.
• Assist in administrative tasks related to the culinary department.

Additional Duties

• Support banquet and catering events as required.
• Stay updated on food trends and industry standards.
• Attend scheduled meetings and perform other duties as assigned.

Sustainable Responsibilities

• Implement eco-friendly practices and promote sustainability initiatives.
• Manage waste sorting, recycling, and resource conservation efforts.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitality