The Catering Sous Chef is responsible for overseeing the culinary and stewarding departments in the absence of the Executive Chef
Job Summary
The Catering Sous Chef is responsible for overseeing the culinary and stewarding departments in the absence of the Executive Chef.
This role involves coordinating, planning, and supervising the production of food for all catered functions while ensuring consistent quality standards.
The position requires leading a multi-cultural team to execute large catering events and maintain strict adherence to health and safety regulations.
Matching Summary
The Catering Sous Chef is responsible for overseeing the culinary and stewarding departments in the absence of the Executive Chef.
Skills & Requirements
Must-have
Oversee culinary and stewarding departments
Lead multi-cultural kitchen teams
Execute Banquet Event Orders
Manage inventory and food costs
Ensure sanitation and safety compliance
Nice-to-have
Creative food presentation skills
Strong customer service orientation
Ability to work evenings and weekends
Experience with diverse dietary needs
Key Requirements
At least four years of culinary experience in banquet facility