Sous Chef - Banquet

The Sous Chef - Banquet is responsible for assisting the kitchen operations and contributing to the overall success of the outlet in accordance with the hotel standards and financial goals.

The ideal candidate should have at least five years of work experience with the same capacity and has thorough familiarization with kitchen operations. He/she should be creative, adaptable to situations dictated by the business, multi-tasker, and has problem-solving skills.

The Sous Chef - Banquet should be a team player with good people and communication skills. He/she should be organized, able to think critically, and can train and motivate the team.

Other standard responsibilities

• Comply with the company policies
• Work within all pre-set budgetary limits
• Drive and contribute to the overall efficiency of the department
• Motivate and develop team members
• Maintain the confidentiality and privacy of any confidential documents, matters, and techniques
• Should model the Company’s culture at all times.
• Take on other tasks as may be necessary or required