The Sous Chef – Banquet assists the Head Chef in managing all culinary aspects of banquet and event services at Tanah Merah Country Club. This role involves coordinating large-scale food preparation, supervising kitchen staff, ensuring high-quality food production, and maintaining safety and hygiene standards to deliver exceptional dining experiences during banquets, weddings, and special events.

JOB DESCRIPTION

• Assist in planning and executing banquet menus in line with event requirements and client expectations
• Supervise and coordinate kitchen staff during banquet preparations and service
• Ensure food is prepared and presented to the highest standards of quality and consistency
• Manage timing and flow of food production to meet event schedules efficiently
• Maintain compliance with food safety, hygiene, and sanitation regulations
• Oversee inventory control, ordering, and cost management specific to banquet operations
• Collaborate closely with banquet team to ensure seamless service
• Train and mentor kitchen staff to enhance skills and performance during large-scale events
• Step in to lead kitchen operations during banquets in the absence of the Head Chef
• Maintain cleanliness and organization of kitchen and banquet prep areas

REQUIREMENTS

• Proven experience as a Sous Chef or similar role, preferably in banquet or large event catering
• Excellent culinary skills with a focus on large-volume food production
• Knowledge of food safety and sanitation standards
• Ability to work efficiently under pressure and meet tight deadlines
• Excellent communication and organizational skills

Please refer the Job description for details