Sous Chef Banquets (Maharaj)

Responsibilities

• Assign specific duties to employees and provide instruction
• Ensure personal cleanliness and proper deportment of team members
• Work with the Executive Chef to manage food quality and minimize wastage
• Recommend menu price adjustments
• Check taste, temperature, and visual appeal of food items
• Oversee banquet kitchen operations and coordinate with the Banquet Manager
• Provide training and mentoring to kitchen staff
• Maintain records of food costs, portion control, and inventory
• Conduct quality audits and food safety inspections
• Liaise with the stewarding department for equipment supply

Requirements

• Diploma or Bachelor's degree in Hotel Management, Hospitality Management, or Culinary Arts
• 5-7 years of professional culinary experience
• 2-3 years in a supervisory or sous chef role in high-volume banquet or fine dining
• Proven experience in banquet kitchen operations and menu planning
• Strong knowledge of food safety regulations and hygiene standards
• Expertise in cost control and inventory management
• Excellent leadership and mentoring skills
• Strong communication and interpersonal skills

Preferred Qualifications

• Professional culinary training from a recognized institute
• Food Safety and Hygiene certification (e.g., FSSAI)

About the Company

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