Junior Sous Chef (Banqueting)
Core
Assists the Executive Head Chef in overseeing kitchen operations, supervising staff, and ensuring high-quality food production for hotel guests and events.
Role type
Junior Sous Chef (Banqueting)
Builds
Food and beverage service for hotel guests and banqueting events
Domain
Hospitality / Hotel Food & Beverage
Required skills
Kitchen operations supervision, staff management, food cost control, menu preparation, food safety compliance, inventory management, employee training
Preferred skills
None stated
Technologies
None stated
Responsibilities
Supervise kitchen employees, control food costs and quality, prepare and present food items, conduct staff training and hiring, inspect kitchen facilities and equipment
Seniority
Junior, hands-on IC
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