Sous Chef Banquets

Supervises and coordinates all activities of cooks and banquet kitchen staff whoare engaged in food preparation.

Able to coordinate banquet production and plating with the Executive Chef

Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.

Effectively communicateboth verbally and in writing to provide clear direction to staff

Take physical inventoryof specified food items for daily inventory.

Assist the hotel's sales & catering or banqueting staffs with banquets, parties and other special events.

Responsible for managing all day-to-day operations of banquet kitchen.

Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.

Assists the Executive Chef and Purchasing Managerwith banquet menu planning and food purchasing.
• *Prerequisites**:

- Very good knowledge of food safety, sanitation, food preparation techniques.
- Able to work flexible hours and days.
- Knowledge of current and updated culinary trends.
- Ability to lead and mentora large team of culinary professionals.
• *Education**:
2-year or 3 Year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
• *Experience**:
Minimum of five years experience in a high volumebanquet kitchen, and a minimum of two years experience as a Sous Chefor Chef de party (CDP).
• *Job Types**: Full-time, Regular / Permanent
• *Salary**: ₹35,000.00 - ₹45,000.00 per month
• *Benefits**:

- Food provided
- Health insurance

Schedule:

- Flexible shift
• *Education**:

- Bachelor's (preferred)
• *Experience**:

- total work: 5 years (preferred)
- Banquet chef: 3 years (preferred)
• *Language**:

- English (preferred)

Willingness to travel:

- 100% (preferred)
• *Speak with the employer**