The Sous Chef – Banquet assists the Head Chef in managing all culinary aspects of banquet and event services at Tanah Merah Country Club. This role involves coordinating large-scale food preparation, supervising kitchen staff, ensuring high-quality food production, and maintaining safety and hygiene standards to deliver exceptional dining experiences during banquets, weddings, and special events.
Job Description
- Assist in planning and executing banquet menus in line with event requirements and client expectations
- Supervise and coordinate kitchen staff during banquet preparations and service
- Ensure food is prepared and presented to the highest standards of quality and consistency
- Manage timing and flow of food production to meet event schedules efficiently
- Maintain compliance with food safety, hygiene, and sanitation regulations
- Oversee inventory control, ordering, and cost management specific to banquet operations
- Collaborate closely with banquet team to ensure seamless service
- Train and mentor kitchen staff to enhance skills and performance during large-scale events
- Step in to lead kitchen operations during banquets in the absence of the Head Chef
- Maintain cleanliness and organization of kitchen and banquet prep areas
Requirements
- Proven experience as a Sous Chef or similar role, preferably in banquet or large event catering
- Excellent culinary skills with a focus on large-volume food production
- Knowledge of food safety and sanitation standards
- Ability to work efficiently under pressure and meet tight deadlines
- Excellent communication and organizational skills
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