Sous Chef,Banquets – Marriott International

The Sous Chef for Banquets is responsible for leading the banquet food preparation staff and ensuring high-quality culinary products. This role plays a crucial part in the success of catering events by maintaining food standards and managing operational budgets.

In this position, the Sous Chef will oversee the daily operations of the banquet kitchen, ensuring that food preparation and presentation meet the highest standards. The role requires collaboration with team members to deliver exceptional dining experiences for guests.

Key Responsibilities:

• Lead the banquet food preparation staff to ensure efficient kitchen operations.
• Assist with menu coordination and development for catering events.
• Manage purchasing and scheduling for banquet services.
• Oversee food quality and presentation for all banquet functions.
• Support food and beverage controls to maintain budgetary goals.
• Train and mentor culinary staff to enhance their skills and performance.
• Ensure compliance with sanitation and food safety standards.
• Handle problem-solving and staff disciplinary procedures as needed.