Sous Chef

Responsibilities

• Ensure that all food prepared in the kitchen meets the certification standards
• Assist in the creation, preparation, and execution of menus for various events, from large banquets to small corporate meetings.
• Supervise food preparation and cooking activities to ensure consistency and high standards of food presentation and flavor.
• Coordinate with the Executive Chef on menu planning, recipe development, and food innovations.
• Collaborate with the banquet and event teams to understand specific event requirements and adjust food production schedules accordingly.
• Oversee the kitchen team during events, ensuring smooth operations, timely food delivery, and quality control, especially during peak times.
• Assist in managing, mentoring, and training junior chefs and kitchen staff, ensuring they understand the food preparation standards and hygiene protocols.
• Ensure the kitchen operates efficiently and that all staff are performing their duties to the highest standard.
• Provide leadership in the absence of the Executive Chef, managing kitchen staff and delegating tasks as needed.
• Ensure that the kitchen adheres to all food safety, hygiene, and regulations, including handling, storing, and preparing ingredients separately.
• Monitor kitchen cleanliness, ensuring that it meets the highest sanitation standards and that all team members follow hygiene protocols.
• Conduct regular checks of equipment, inventory, and workspaces to maintain a safe and clean working environment.
• Assist in managing kitchen inventory, ensuring that all ingredients are stocked, fresh, and ready for use.
• Monitor food costs and assist in managing the kitchen budget to ensure cost-effectiveness without compromising on quality.
• Work closely with suppliers to source high-quality halal-certified ingredients and manage relationships with vendors.

Requirement

• At least 2-3 years of experience as a chef with experience in banquet and large-scale event catering preferred.
• Strong understanding of food preparation standards and certification requirements.
• Proven experience in leading a kitchen team and managing food production for large-scale events.
• Excellent cooking and food presentation skills, with attention to detail