Sous Chef

Reporting to the Executive Chef, be responsible for supervising and coordinating all culinary activities related to hotel banquets, conferences, and special events with a focus on Western cuisine.

• Prepare, cook and also supervise the team's preparation, garnishing, presentation of various food items
• Ensure all food items meet hotel quality and consistency standards.
• Work with Executive Chef to plan and execute diversified menus for weddings, corporate functions, special events and The White Olive
• Support Executive Chef in daily kitchen operations.
• Ensure all kitchen equipment is properly maintained and functioning.
• Ensure food cost and wastage targets are met through efficient production and
• Maintain a clean and organized kitchen, ensuring food hygiene, kitchen safety and compliance with regulations at all times
• Conduct regular checks on food storage, temperature control, and sanitation.
• Liaise with the banquet operations, service, and stewarding teams for seamless event execution.
• Assist in training, and supervising of kitchen staff
• Assist in staff scheduling, attendance tracking, and performance evaluations.
• Support other kitchen operations as required
• Foster a positive, professional, and safety-conscious work environment.
• Perform any adhoc duties and projects assigned

Job Requirements:

• At least 2 years of relevant experience in banquet western kitchen/cuisine.
• Team player but also able to work independently
• Able to work on rotating shifts, weekends and public holiday
• Good knowledge of food safety standards