Sous Chef - Banqueting

Department: Food & Beverage

Reports to: Executive Chef

Role Introduction

The Sous Chef - Banqueting will play a key role in the culinary operations of the banquet area within the Food & Beverage department of Kai Tak stadium. This position is responsible for ensuring the successful execution of banquet events, including menu planning, food preparation, and supervising kitchen staff. The incumbent will work closely with the Executive Chef to deliver high-quality culinary experiences that meet the needs of various events and functions.

Key Responsibilities

• Collaborate with the Executive Chef to plan and execute banquet events, ensuring seamless operations and exceptional food quality.
• Oversee the preparation, cooking, and presentation of food items for banquets, adhering to established recipes, portion sizes, and quality standards.
• Manage a team of kitchen staff, including assigning duties, providing training, and ensuring compliance with health and safety regulations.
• Collaborate with the Executive Chef in developing banquet menus that meet client requirements and align with the stadium's culinary vision.
• Monitor food costs and inventory, implementing strategies to control expenses and minimize waste.
• Ensure compliance with local food regulations and the company's HACCP and ISO22000 requirements, maintaining high standards of food quality, hygiene, and safety.
• Coordinate with other departments, such as Chinese kitchen, event planning, operations, and service staff, to ensure smooth execution of banquet events.
• Maintain effective communication with clients and event organizers to understand their expectations and address any special dietary requests or concerns.
• Assist in the procurement of ingredients and supplies for banquets, ensuring timely ordering, delivery, and proper storage.
• Participate in the development and implementation of HACCP and ISO22,000 certification processes, ensuring adherence to food safety standards.
• Conduct regular inspections of kitchen equipment, reporting any maintenance or repair needs to the appropriate department.
• Stay updated with industry trends and innovations in banquet catering, incorporating new techniques and concepts into the culinary offerings.
• Assist in training kitchen staff on proper food preparation techniques, safety procedures, and presentation standards.
• Collaborate with the Executive Chef in conducting performance evaluations and providing feedback to kitchen staff.
• Act as a role model for professionalism, teamwork, and culinary excellence, fostering a positive work environment.
• Uphold high standards of customer service, addressing any guest concerns or feedback related to banquet food and service.
• Assist in the development and implementation of standard operating procedures and best practices for banquet operations.
• Perform other duties as directed by the Executive Chef.

Requirements

• Degree or higher diploma in Culinary Arts or a related field is preferred.
• Minimum of 8 years of experience in the F&B industry, with at least 3 years of experience in a banquet or large-scale catering environment.
• Strong culinary skills and a deep understanding of banquet food production, including menu planning, preparation, and presentation.
• Experience in managing and leading a team of kitchen staff in a fast-paced environment.
• Knowledge of food cost control, inventory management, and budgeting principles.
• Familiarity with local food regulations and food safety standards, including HACCP and ISO22000 protocols.
• Familiarity with the Prep-Chill-Cook-Serve (PCCS) method.
• Strong knowledge and working experience in both Western and Asian cuisine, including Chinese/Cantonese cuisine.
• Excellent organizational and time management skills, with the ability to handle multiple tasks and prioritize effectively.
• Strong interpersonal and communication skills, with the ability to collaborate with diverse stakeholders.
• Creative mindset with the ability to conceptualize and execute innovative banquet menus.
• Ability to work under pressure and meet tight deadlines without compromising quality.
• Proficiency in using kitchen equipment and culinary tools.
• Good command of written and spoken English. Proficiency in additional languages is a plus.
• Flexibility to work evenings, weekends, and holidays, as required by the banquet schedule.
• Proficiency in spoken and written Chinese/Cantonese and spoken English.

Full-time

Personal & Application Information

We are an equal opportunity employer. Data collected will be treated in strict confidence and used for recruitment purpose only. Applicants who are not invited for interviews within 8 weeks may consider their applications unsuccessful.