Coordinating team members within the banqueting kitchen, checking and supervising all aspects of the kitchen.
Checking function sheets daily, communicating any movements or changes to the team.
Ensuring appropriate methods are used in the handling of all food items in accordance with health and hygiene procedures.
Observing and testing foods being served, ensuring dishes are cooked to the highest standards and quality.
As a Banqueting Sous Chef, you will be working on a rotating shift basis, Monday to Sunday, 39 hours a week. Shift patterns will vary from morning and evening shifts (including weekends and bank holidays), so flexibility is required where applicable.
To be a successful Banqueting Sous Chef candidate, you must have previous management experience within a kitchen, ideally in a high-end, luxury setting. You will have experience working in banqueting and event kitchens, producing food to a high quality in a large volume capacity. You will possess excellent management skills and be able to effectively lead and inspire your team.
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