Banquet Sous Chef

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Banquet Sous Chef

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Mandarin Oriental Scope of Position The banquet sous chef will assume full responsibility for all operational and administrative aspects of the banquet kitchen. Responsibilities Oversee and maintain all operational and administrative aspects of the kitchen. Create synergy between all kitchens to ensure maximum efficiency. Work closely with sous chefs to ensure proper food preparation. Provide leadership, direction, and support to colleagues. Support the Chef de Cuisine in preparing weekly rosters. Ensure high-quality food cuts using the best and freshest products. Monitor kitchen operations to control waste and minimize food costs. Assist with vegetable, meat, fish, and seafood preparations as needed. Supervise kitchen cleanliness and maintenance to uphold standards. Ensure all food preparation is safe, clean, and detailed. Promote effective inter-departmental communication and teamwork. Manage ordering of kitchen supplies and ingredients. Follow food safety standards per Mandarin Oriental and local regulations. Maintain grooming and appearance standards reflecting professionalism. Customer Focus and Colleague Relations Ensure customer satisfaction aligning with MOHG standards. Communicate rules and regulations effectively. Conduct counseling and disciplinary actions as needed. Participate in team meetings and training. Administrative Duties Manage kitchen food safety documentation and compliance. Assist in administrative tasks related to the culinary department. Additional Duties Support banquet and catering events as required. Stay updated on food trends and industry standards. Attend scheduled meetings and perform other duties as assigned. Sustainable Responsibilities Implement eco-friendly practices and promote sustainability initiatives. Manage waste sorting, recycling, and resource conservation efforts. Seniority level

Mid-Senior level Employment type

Full-time Job function

Management and Manufacturing Industries

Hospitality

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