Jr. Sous Chef (Banquets) مسقط للعمل في مطاعم وفنادق

Job Overview

Supervise and coordinate activities of cooks and workers in a luxury hotel banquets kitchen. Ensure high standards of food quality, presentation, and kitchen operations.

Key Responsibilities

• Supervise and coordinate kitchen staff during banquet events.
• Determine food presentation style and create decorative garnishes.
• Monitor food preparation to maintain quality and consistency.
• Manage inventory, ordering, and storage of ingredients.
• Ensure compliance with health, safety, and sanitation standards.
• Train and mentor junior kitchen team members.
• Assist in menu planning and cost control.

Required Qualifications

• Proven experience as a Sous Chef or similar role in a high-volume banquet or catering environment.
• Strong knowledge of culinary techniques, banquet plating, and kitchen operations.
• Excellent leadership and communication skills.
• Ability to work under pressure and adapt to changing menus.
• Culinary degree or diploma preferred.
• Food safety certification (e.g., HACCP).

Skills & Competencies

Culinary Expertise: Advanced cooking methods, sauces, butchery, and baking.
Presentation: Artistic plating and garnishing for large events.
Management: Scheduling, inventory control, and team supervision.
Safety: Strict adherence to food hygiene and kitchen safety regulations.

Experience

Minimum 2-3 years of related experience, including at least 1 year in a supervisory banquet or fine dining kitchen.