Junior Sous Chef

The Junior Sous Chef - Banquet is responsible for assisting in the preparation, cooking, and presentation of food for banquet events. They ensure that food is prepared in a timely and efficient manner while maintaining the highest standards of quality, hygiene, and safety. This role requires leadership skills to manage kitchen staff during events and ensure smooth operation in the absence of senior chefs.

**Key Responsibilities**:

- **Food Preparation & Cooking**:

- Assist in the preparation, cooking, and presentation of dishes according to banquet menus.
- Oversee and support kitchen staff during food production for large-scale events.
- Ensure that food is prepared and presented to the highest standards of taste, appearance, and safety.
- Assist in the creation and development of banquet menus (under guidance from Senior Chefs).
- **Kitchen Management**:

- Help manage kitchen operations during banquet events, ensuring the kitchen is organized and staff are adhering to processes and procedures.
- Supervise kitchen team members, assigning tasks and ensuring they are carried out to the highest standards.
- Ensure inventory management, including ordering and maintaining stock levels for banquet-specific items.
- **Quality Control & Food Safety**:

- Ensure all food items are prepared, cooked, and stored in accordance with food safety standards.
- Monitor food presentation to ensure dishes meet the restaurant’s or venue’s quality standards.
- Maintain cleanliness and sanitation in the kitchen, ensuring adherence to health and safety regulations.
- **Event Coordination**:

- Coordinate with banquet event planners, front-of-house staff, and other departments to ensure that food service aligns with event schedules and client expectations.
- Monitor timing and food service during events to ensure efficient operation.
- Handle guest requests and ensure smooth communication between kitchen and front-of-house during events.
- **Team Leadership**:

- Assist in training and mentoring junior kitchen staff and ensuring they understand the expectations for banquet service.
- Take a leadership role during high-pressure events, managing kitchen staff in the absence of the Executive or Sous Chef.
- **Cost Control**:

- Help with managing kitchen resources efficiently, minimizing waste, and ensuring dishes are prepared within budget.
- Assist with monitoring food costs for banquet events and helping in the planning of menu portions to meet budget requirements.

**Skills & Qualifications**:

- Proven experience as a line cook or in a similar kitchen role, ideally in a banquet or catering environment.
- Strong understanding of food safety and sanitation practices.
- Ability to work under pressure and handle the demands of large-scale events.
- Leadership and team management skills, with the ability to delegate tasks effectively.
- Ability to communicate clearly with both kitchen and front-of-house teams.
- Creative and innovative with a passion for food.
- Flexibility to work evenings, weekends, and holidays as required.

**Education & Experience**:

- Culinary Arts Diploma or equivalent is preferred.
- 2-3 years of experience in a kitchen role, preferably in banquet or event catering.
- Previous experience in a supervisory role is an advantage.

**Benefits**:

- Dental insurance
- Free parking
- Maternity leave
- Meal provided
- Opportunities for promotion
- Parental leave

Schedule:

- Holidays
- Rotational shift
- Weekend jobs

Supplemental Pay:

- Overtime pay
- Yearly bonus

**Language**:

- English (preferred)
- Malay (preferred)

Work Location: In person

Expected Start Date: 05/01/2025