Junior Sous Chef – Banquet (Hot & Cold Canapés)

Position Summary:

The Junior Sous Chef – Banquet is responsible for assisting in the preparation, presentation, and supervision of hot and cold canapé production for banquets and events. The role ensures consistency, creativity, and quality in all dishes while maintaining hygiene and food safety standards. The Junior Sous Chef supports the banquet culinary team to deliver outstanding guest experiences in line with company standards.

Key Responsibilities:

1. Food Preparation & Production

• Supervise and participate in the preparation of hot and cold canapés for all banquet functions.
• Ensure all dishes are prepared with high-quality ingredients and presented elegantly.
• Maintain consistency in portioning, taste, and presentation of all canapé items.
• Innovate and contribute new canapé ideas to keep the menu fresh and creative.

2. Team Supervision & Coordination

• Assist the Sous Chef in coordinating kitchen activities during banquet functions.
• Train and guide commis and demi chefs in canapé preparation and presentation techniques.
• Ensure the kitchen team works efficiently during event service periods.

3. Quality & Hygiene

• Monitor food safety, hygiene, and sanitation standards in the preparation area.
• Ensure proper storage, labeling, and rotation of ingredients to minimize wastage.
• Conduct regular checks on kitchen equipment and report maintenance needs.

4. Event Support

• Coordinate with the banquet operations team to ensure timely service and accurate quantity of items.
• Attend pre-event briefings to understand the menu, number of guests, and event flow.
• Support live canapé stations during high-profile events as needed.

5. Inventory & Cost Control

• Assist in ordering and controlling inventory for canapé production.
• Ensure minimal food wastage while maintaining portion control.
• Maintain accurate mise-en-place levels according to the event schedule.

Requirements:

• Diploma or certification in Culinary Arts or a related field.
• Minimum 3–5 years of culinary experience, with at least 1–2 years in banquet or catering canapé production.
• Strong knowledge of hot and cold canapé preparation, plating, and presentation.
• Excellent understanding of food safety and hygiene standards (HACCP knowledge preferred).
• Creative, detail-oriented, and able to work under pressure during large events.
• Good communication and leadership skills.
• Flexibility to work evenings, weekends, and public holidays as per event schedules.

Job Type: Full-time

Ability to commute/relocate:

• Abu Dhabi: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Catering: 4 years (Preferred)

Location:

• Abu Dhabi (Preferred)