Sous Chef

About The Role

The Sous Chef, Banquet supports the Executive Chef and/or Banquet Chef in overseeing all culinary aspects of banquet and catering functions. This role involves supervising food preparation and execution for events, ensuring quality standards, managing kitchen staff, and maintaining safety and cleanliness standards.

Key Duties And Responsibilities

Assisting the Executive Team - works closely with the Executive Chef/Executive Sous Chef/Chef De Cuisine in planning menus, developing recipes, and creating new dishes. Provide input and suggestions based on culinary expertise, ingredient knowledge, and understanding of customer preferences.br>Kitchen Management - assists in managing the day-to-day operations of the kitchen. Oversee food preparation, cooking, and presentation to ensure consistency, quality, and adherence to established standards. Coordinate activities among the kitchen staff, delegate tasks, and maintain a smooth workflow. Assists Executive sous chef in managing hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiringbr>Training and Development - play a vital role in training and mentoring kitchen staff, by providing guidance on culinary techniques, recipe execution, and food safety procedures. Help develop the skills of Junior Chefs and promote a culture of continuous learning and improvement within the kitchen team. br>Food Preparation and Cooking - responsible for preparing and cooking dishes whilst ensuring that ingredients are properly handled, cooked to the required standards, and presented attractively. Supervised of specific sections or stations in the kitchen, such as saut , grill, or pastry, overseeing the quality and timely execution of dishes.br>Quality Control - maintain high standards of food quality and consistency. Conduct regular taste tests, inspect food presentations, and address any issues or concerns promptly. Enforce proper food handling and sanitation practices to ensure food safety and compliance with health regulations.br>Inventory Management - assists in inventory management, including monitoring stock levels, ordering ingredients, and minimizing waste by working closely with the Chef De Cuisine and Executive Chef to maintain accurate inventory records and control costs effectively.br>Collaboration and Communication - liaise with other kitchen staff, front-of-house personnel, and suppliers to ensure smooth operations and address any special dietary requirements or guest preferences. Maintain positive relationships with suppliers and contribute to a harmonious working environment.br>Kitchen Organization and Cleanliness - responsible for maintaining a clean, organized, and efficient kitchen. Ensure that workstations are properly set up, kitchen equipment is well-maintained, and cleanliness and hygiene standards are upheld. May be required to assist in developing cleaning schedules and implementing safety protocols. Ensures all HACCP guidelines and steps are followed by the kitchen.br>Leadership and Decision-Making - responsible for managing the kitchen in the absence of the chef de cuisine, making decisions regarding menu adjustments, staff allocation, and problem-solving to ensure the smooth running of operations.br>Supervises Chef de Partie and Demi Chef de Partie day-to-day operations.br>Ensures evaluation of subordinates, mentoring, and identifies training needs.br>Ensures that the outlet s operational budget is in line and costs are strictly controlled, maximizing profitability