Sous Chef

The Ned

Responsibilities:

• Support the Head Chef in menu planning, recipe development, and execution for banquets and outside catering events.
• Lead day-to-day banquet and catering kitchen operations, ensuring efficiency and flawless execution.
• Supervise, train, and inspire kitchen staff to deliver consistently high-quality food.
• Ensure excellent taste, presentation, and freshness across large-scale and bespoke menus.
• Manage inventory, ordering, and logistics for both in-house events and outside catering operations.
• Uphold strict HACCP, food safety, and sanitation standards at all times.
• Collaborate with Events, F&B, and service teams to guarantee smooth service and guest satisfaction.
• Adapt menus and logistics to diverse locations, ensuring high standards are maintained during outside catering services.

Qualifications:

• Culinary degree or professional certification preferred.
• In-depth understanding of banquet and catering operations, large-scale food preparation, and menu planning.
• Strong knowledge of food costing, portion control, and quality assurance.
• Familiarity with food safety regulations and off-site catering procedures.

Work Experience & Knowledge:

• Proven experience in a similar role within luxury hotels, resorts, or large-scale catering companies.
• Hands-on expertise in banqueting and outside catering for high-profile clients and large gatherings.
• Ability to manage logistics, transport, and setup for off-site events.
• Experience working with multicultural teams and delivering diverse cuisines.
• Strong knowledge of equipment, bulk production techniques, and catering trends.

Competencies:

• Strong leadership and management skills, with the ability to inspire and motivate a team.
• Excellent communication and interpersonal skills.
• Exceptional organizational abilities and attention to detail.
• Adaptability and the ability to thrive in a fast-paced environment.
• Problem-solving skills and the ability to make quick decisions under pressure.
• Maintain cleanliness and organization of workstations, adhering to stringent sanitation standards and food safety regulations.
• Collaborate effectively with team members to ensure smooth workflow during service.
• Adhere to portion control guidelines and presentation specifications set by senior kitchen staff.
• Assist in inventory management, stock rotation, and ordering supplies as required.
• Uphold high standards of food quality, freshness, and taste.