Banquet Sous Chef

BANQUET SOUS CHEF

 

Qualifications:
Graduate of a culinary course, science or relevant field.
A minimum of 2 years' experience in a similar role.
Strong knowledge of cooking methods, kitchen equipment, and best practices.
Teamwork-oriented with outstanding leadership abilities

Experience

in planning, organizing, and directing the work of employees in the Banquet Kitchen DepartmentIn charge of overseeing food preparation of all banquet and catering event while ensuring superior quality and consistency at all times.
Proven experience in developing new banquet menus, prepare, test, taste and control out new menu items.