banquet chef

IHG Hotels & Resorts

<div><p>At InterContinental Hotels &amp; Resorts our role is to put the glamour into international travel. That is where you come in. When you are part of the InterContinental Hotels &amp; Resorts brand you are more than just a job title.</p>
<p>
At InterContinental Hotels &amp; Resorts we look for people who are charming, confident, and internationally-minded; people who know what it takes to exceed guest expectations.</p>
<p>
Join us as a Banquet Chef. You will have ambition, talent and obviously, some key skills. Because, for this vital role, were looking for someone who: - has Sense of hospitality - has prior work experience in hotel operational departments - has proven track record successful administration - has the ability to handle guest complains with a smile - has great interpersonal skills.</p>
<p>
Banquet Operations Chef runs Banquet kitchen. They have culinary, leadership, and human resource skills. Along with the executive chef, sous chefs do everything necessary to ensure a dining establishment operates at maximum efficiency. This is a job for people who love food. sous chefs are always on their feet and busy throughout their shift. Employed by dining establishments and cruise ships, they may have slightly different responsibilities and areas of knowledge depending on the type of dining establishment. Banquet Operations Chef generally specialize in Banquet Cuisine.</p>
<p>
</p><p>Your day-to-day</p>
<p>
</p><div><ul><li>Collaborating with the executive chef to create menu options and daily specials based on expertise with specific cuisines</li></ul>
<ul><li>Managing finances and resources</li></ul>
<ul><li>With a strong attention to detail, making sure hygiene and food safety standards are met in all stages of food preparation</li></ul>
<ul><li>Following a strict regimen to check freshness of food and ordering supplies as necessary</li></ul>
<ul><li>Overseeing the control and maintenance of all equipment and report any damages or malfunctions doing the necessary follow up</li></ul>
<ul><li>Displaying good team spirit and organization skills for an efficient flow of production</li></ul>
<ul><li>Produce high-quality dishes</li></ul>
<ul><li>Create tasting menus for clients interested in contracting the food for different events</li></ul>
<ul><li>Prevention and control of communicable diseases</li></ul>
<ul><li>Coronavirus Hotels Response toolkit</li></ul>
<ul><li>Cleaning and Disinfection Guide</li></ul>
<ul><li>Guidance on cleaning and disinfecting electric equipment</li></ul>
<ul><li>Personal Protective Equipment</li></ul>
<ul><li>Covid 19 cleanliness and safe operations procedures</li></ul>
<ul><li>Response to Guest and staff suspected illness</li></ul>
<ul><li>Maintaining the implementation of the process in their respective departments.</li></ul>
</div>
<p></p>What we need from you
<p>
</p><ul><li>Enforce All Food Safety Policies and Procedures</li>
<li>Hire and Train Kitchen Staff</li>
<li>Check Freshness of Food and Maintain Supplies</li>
<li>Supervise Chefs and Food Preparation Workers</li>
<li>Demonstrate awareness and adhere to the occupational, health and safety legislation, policies and procedures.
</li><li>Be familiar with the Hotel safety, first aid, fire and emergency procedures and operating equipment safely and responsibly.</li>
<li>Report security incidents and accidents in accordance with the Hotel requirements.
</li></ul><p>What you can expect from us</p>
<p>
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life &ndash; including a full uniform, impressive room discounts and some of the best training in the business.
</p><p>Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.</p>
<p>
IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well &ndash; both inside and outside of work &ndash; and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.
</p><p>So, join us and you&rsquo;ll become part of our ever-growing global family.</p><p>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</p></div>

Banquet Chef - Semiramis Intercontinental Cairo

Marriott International

<div></div><div><div><b>LIINCOLNSHIRE, IL</b></div>
<div></div><div><b>JOB TITLE: SOUS CHEF</b></div>
<div><b>DEPARTMENT: FOOD &amp; BEVERAGE</b></div>
<div><b>REPORTS TO: EXECUTIVE CHEF &amp; BEV DIRECTOR</b></div>
<div><b>PAY RANGE: $55,000-$65,000 SALARY</b></div><br>
<div></div>
<div></div><div><ul><li><div>401(k)</div>
</li><li><div>401(k) matching</div>
</li><li><div>Dental insurance</div>
</li><li><div>Employee discount</div>
</li><li><div>Flexible spending account</div>
</li><li><div>Health insurance: PPO/HMO</div>
</li><li><div>Health savings account</div>
</li><li><div>Life insurance</div>
</li><li><div>Paid time off</div>
</li><li><div>Vision insurance</div>
</li><li><div>Pet Insurance</div>
</li><li><div>Legal Insurance</div>
</li><li><div>Colonial Worksite/Voluntary Insurance</div>
</li></ul></div><div><b>PURPOSE AND PERFORMANCE GOALS</b></div>
<div>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and development staff including direct reports. Ensures sanitation and food standards are achieved.</div>
<div></div><div><b>ESSENTIAL DUTIES AND RESPONSIBILITIES</b></div>
<div>Essential duties and responsibilities include the following (other duties may be assigned):</div>
<ul><li>Supervises kitchen shift operations and ensure compliance with all Food and Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains good housekeeping procedures in preparation areas and storages.</li></ul>
<ul><li>Maintains paperwork relative to production chart, high cost control charts, BEO's and special orders.</li></ul>
<ul><li>Communicate food production problems with respective affected department heads.</li></ul>
<ul><li>Maintain food cost control while responsible for quality of food, food handling personnel and professional work procedures.</li></ul>
<ul><li>Ensure compliance with all local, state and federal (OSHA, ASI and Health Department regulations.</li></ul>
<ul><li>Checks inventories for proper storage and rotation of food. Supervises food purchasing.</li></ul>
<ul><li>Assigns preparation levels based on projected business forecast. Indicates plan to work out any leftovers and dead items.</li></ul>
<ul><li>Supervises and directs training in food production and required food handling and sanitation certifications.</li></ul>
<ul><li>Supervises and ensures strict compliance to recipe card system and maintains quarterly audit of system. Insures that uncarded items receive locally generated cards.</li></ul>
<ul><li>Checks employee cafeteria to insure proper display, temperature and sufficient supply. Follow through on rotation menu cycle.</li></ul>
<ul><li>Interact with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Understands the impact department&rsquo;s operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Maintains a continuous open-door policy to answer team member questions needing immediate attention.</li></ul>
<ul><li>Manages the human resources in the department in order to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication vehicles, discipline and terminate, as appropriate</li></ul>
 <ul><li>Assists the Executive Chef &amp; Beverage Director with menu development</li></ul>
<ul><li>Attends and participates in all pertinent meetings (e.g., Daily stand-ups, BEO, Pre-Cons, staff, department and intradepartmental).</li></ul>
<div></div><div><b>SUPERVISORY RESPONSIBILITIES</b></div>
<div>In the absence of the Executive Chef and Beverage Director:</div>
<ul><li>Directly supervises Cooks/Food Preps, Bakers and Dishwashers.</li></ul>
<ul><li>Carries out supervisory responsibilities in accordance with the organization&rsquo;s policies and applicable laws.</li></ul>
<div>Responsibilities include assisting with interviewing, hiring and training employees, planning, assigning and directing work, appraising performance, rewarding and disciplining employees, addressing complaints and resolving problems; maintain a continuous open-door policy to answer team member questions needing immediate attention.</div>
<div></div><div><b>QUALIFICATIONS
</b></div><div>To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. &bull; Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment. &bull; Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards.</div>
<div></div><div><b>EDUCATION AND/OR EXPERIENCE</b></div>
<div>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related field; 2 years&rsquo; experience in the Culinary, food and beverage, or related professional area</div>
<div></div><div><b>LANGUAGE SKILLS</b></div>
<div>Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.</div>
<div></div><div><b>MATHEMATICAL SKILLS</b></div>
<div>Ability to calculate amount such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.</div>
<div></div><div><b>REASONING ABILITY</b></div>
<div>Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Must be able to use appropriate judgments as it pertains to supervisory duties.</div>
<div></div><div><b>CERTIFICATES, LICENSES, REGISTRATIONS BASSET</b> certification Illinois Food Handler certification</div>
<div></div><div><b>PHYSICAL DEMANDS</b></div>
<div>Practice written safety standards and rules at all times. The physical demands described here are representatives of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus. HOURS Due to the business demands of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends and night shifts.</div>
<div></div><div><b>- Employees are held accountable for all duties of job -</b></div>
<div></div><div><b>Acknowledgement:</b> I have read and understand all of the above. I have reviewed the duties for which I am responsible, and understand this job description reflects management&rsquo;s assignment of essential functions; and nothing herein restricts management/company rights to assign or reassign duties and responsibilities to this job at any time. This job description excludes marginal functions, incidental duties and special projects which I may be required to perform when assigned. I understand that this document does not create an employment contract and that I am employed by RFMBG Lincolnshire, LLC (Marriott Lincolnshire) on an &quot;at-will&quot; basis</div></div>

Banquet Sous Chef

<div><b>Additional Information</b><br>
<b>Job Number</b>25163995<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Le M&eacute;ridien City Center Doha, Conference Centre Street, Doha, Qatar, Qatar, 14022<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Non-Management<p></p><div><div><br>
<p><b>POSITION SUMMARY</b></p>
<p></p><p>Determine how food should be presented using the BEO and create decorative food displays. Prepare special meals or substitute items. Assist with Banquet plate-ups. Communicate any assistance needed during busy periods to the Chef. Ensure proper portion, arrangement, and food garnish. Monitor the quality and quantity of food that is prepared and the portions that are served. Prepare proper plate and platter presentations for banquets. Set up and operate action stations for banquet or buffet. Carve buffet meats as requested by guests. Support banquet and buffet by ensuring adequate stock of all items. Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p>
<p></p><p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; protect company assets. Support team to reach common goals. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p>
<p></p><p>PREFERRED QUALIFICATION</p>
<p>Education: Technical, Trade, or Vocational School Degree.</p>
<p>Related Work Experience: At least 3 years of related work experience.</p>
<p>Supervisory Experience: No supervisory experience.</p>
<p>License or Certification: None</p><br>
<p></p>
</div><p></p><i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i><p></p><p>
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose,<b> belong</b> to an amazing global team, and <b>become</b> the best version of you.</p></div></div>

Demi Chef de Partie - Cold Kitchen

Hilton

<div><p>Banquet Captain (Arabic Speaker)</p><p>
A Banquet Captain is responsible for overseeing the set-up and clean-up of food and beverage during banquet functions in the hotel's continuing effort to deliver outstanding guest service and financial profitability.</p><br>
<p><br>
<br>
<b>What will I be doing?</b></p><br>
<p>As a Banquet Captain, you will be responsible for overseeing the set-up and clean-up of food and beverage during banquet functions in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you will be responsible for performing the following tasks to the highest standards:</p>
<ul><li>Supervise food and beverage service throughout banquet functions to ensure quality service and product quality</li>
<li>Assist with the planning, organizing and execution of all banquet functions including, but not limited to, breakfast, coffee breaks, luncheons, dinners, cocktail receptions, galas, etc.</li>
<li>Greet and welcome client representative and guests, responding to requests in a timely, friendly and efficient manner</li>
<li>Participate in and lead department meetings</li>
<li>Process banquet checks accurately and efficiently for payment</li>
<li>Ensure guest satisfaction throughout the meal service</li>
<li>Serve alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations</li>
</ul><b>What are we looking for?</b><p><br>
A Banquet Captain at Hilton is always working on behalf of our guests and clients and as team with your coworkers. To fulfill this role successfully you need to have the attitude, behaviour, skills, and the following values:</p><ul>
<li>Positive attitude</li>
<li>Administration and organization skills</li>
<li>Know how to listen to suggestions and critics</li>
<li>Be committed to delivering high standard customer service</li>
<li>Take initiative</li>
<li>Teamwork</li>
<li>Ability to lead people</li>
<li>Good communication</li></ul>
<p>It will be advantageous in this position if you demonstrate the following skills and differentials:</p><ul>
<li>Experience in hotel</li>
<li>Experience in similar function</li></ul><br>
<b>
What will it be like to work for Hilton?</b><br>
<p>Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</p></div>

Banquet Captain (Arabic Speaker)

PULLMAN

<div><b>Company Description</b><p><br>
Being a Pullman Heartist means embodying and conveying the brand mindset through the values of commitment, adaptability and creativity.</p><p>
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><p>
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster.</p><b><br>
Job Description</b><br>
<p></p><ul><li>
Prepare, cook, and present banquet dishes in accordance with hotel standards and event requirements.</li><li>
Supervise and support Commis and junior chefs in daily operations.</li><li>
Ensure all mise en place and preparations are completed ahead of service.</li><li>
Maintain the highest standards of food hygiene, cleanliness, and safety in the kitchen.</li><li>
Work closely with the other senior Chefs and culinary team to plan and execute menus for various events and functions.</li><li>
Assist in menu creation, portion control, and cost management.</li><li>
Ensure efficient coordination with service and banquet teams for smooth event execution.</li><li>
Monitor and minimize food wastage through proper storage and production planning.</li><li>
Uphold the hotel&rsquo;s quality and presentation standards at all times.</li></ul><p></p><b><br>
Qualifications</b><br>
<p></p><ul><li>
Minimum 2&ndash;3 years&rsquo; experience in a similar role within a 5-star hotel or upscale banquet operation.</li><li>
Strong knowledge of international cuisine and large-scale food production.</li><li>
Excellent organizational and time-management skills.</li><li>
A team player with a positive attitude and a passion for delivering exceptional guest experiences.</li><li>
Ability to work under pressure and adapt to changing event demands.</li></ul><p></p><b><br>
Additional Information</b><p><b><br>
Our commitment to Diversity &amp; Inclusion:</b></p><p>
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><p><b>
Why work for Accor?</b></p><p>
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.</p><p>
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/</p><p></p><p><b><br>
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</b></p></div>

Chef de Partie - Banquets

<p> Provides direction for all day-to-day operations.</p>
<p> Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</p>
<p> Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</p>
<p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p>
<p> Encourages and builds mutual trust, respect, and cooperation among team members.</p>
<p> Serving as a role model to demonstrate appropriate behaviors.</p>
<p> Ensures property policies are administered fairly and consistently.</p>
<p> Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</p>
<p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p>
<p> Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</p>
<p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p>
<p> Demonstrate new cooking techniques and equipment to staff.</p>
<p><strong>Setting and Maintaining Goals for Culinary Function and Activities</strong></p>
<p> Develops and implements guidelines and control procedures for purchasing and receiving areas.</p>
<p> Establishes goals including performance goals, budget goals, team goals, etc.</p>
<p> Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</p>
<p> Manages department controllable expenses including food cost, supplies, uniforms and equipment.</p>
<p> Participates in the budgeting process for areas of responsibility.</p>
<p> Knows and implements the brand's safety standards.</p>
<p><strong>Ensuring Culinary Standards and Responsibilities are Met</strong></p>
<p> Provides direction for menu development.</p>
<p> Monitors the quality of raw and cooked food products to ensure that standards are met.</p>
<p> Determines how food should be presented, and create decorative food displays.</p>
<p> Recognizes superior quality products, presentations and flavor.</p>
<p> Ensures compliance with food handling and sanitation standards.</p>
<p> Follows proper handling and right temperature of all food products.</p>
<p> Ensures employees maintain required food handling and sanitation certifications.</p>
<p> Maintains purchasing, receiving and food storage standards.</p>
<p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p>
<p><strong>Ensuring Exceptional Customer Service</strong></p>
<p> Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</p>
<p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p>
<p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p>
<p> Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</p>
<p> Interacts with guests to obtain feedback on product quality and service levels.</p>
<p> Responds to and handles guest problems and complaints.</p>
<p> Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</p>
<p> Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</p>
<p><strong>Managing and Conducting Human Resource Activities</strong></p>
<p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p>
<p> Ensures employees are treated fairly and equitably.</p>
<p> Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</p>
<p> Administers the performance appraisal process for direct report managers.</p>
<p> Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</p>
<p> Observes service behaviors of employees and provides feedback to individuals and or managers.</p>
<p> Manages employee progressive discipline procedures for areas of responsibility.</p>
<p> Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</p>
<p><strong>Additional Responsibilities</strong></p>
<p> Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</p>
<p> Analyzes information and evaluating results to choose the best solution and solve problems.</p>

Head Chef - Indian Cuisine

KERZNER INTERNATIONAL LIMITED

<p>As a Sous Chef   you will be assisting the Chef de Cuisine to lead, manage and organize all requirements to the highest standards in accordance to the standard operating procedures.  You will ensure proper hygiene and sanitation in the areas under your jurisdiction, adequate stocks of working materials, inter department coordination and training.  You must ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to their highest level of service.</p>

Sous Chef, Banquets & Special events

Search 892+ Banquet chef jobs near you this October. New roles added regularly across leading industries. Apply today.