The Junior Sous Chef – Banquet is responsible for assisting the Chef de Cuisine in overseeing daily kitchen operations, ensuring food quality and consistency, and coordinating food preparation for banquet events. This role supports the team in maintaining high standards of food safety, hygiene, and service excellence while ensuring smooth and efficient banquet operations.

Requirements

• Diploma or degree in Culinary Arts or a related field.
• Minimum 3–5 years of experience in a professional kitchen, preferably in a hotel environment, with experience in banquet operations.
• Previous experience in a supervisory role, preferably as a Chef de Partie or equivalent.
• Good knowledge of food preparation, cooking techniques, and international cuisine.
• Strong understanding of banquet operations, including large-scale food production, buffet setup, and event catering.
• Knowledge of food safety, hygiene, sanitation, and HACCP standards.
• Ability to manage kitchen operations, maintain food quality and consistency, and ensure timely food preparation during events.
• Good leadership, communication, and teamwork skills.
• Good command of English is an advantage.