Sous Chef (Banquet Kitchen)

Role Overview

Sous Chef (Banquet Kitchen) at Palazzo Versace Dubai. This role is based at the Dubai location and supports the executive culinary leadership in a luxury hospitality setting.

Role Purpose

To manage daily banquet kitchen operations, supervise culinary staff, and deliver exceptional food quality and presentation for high-volume events while maintaining luxury hotel standards and operational efficiency.

Key Responsibilities

Operations Management

• Assist in managing the daily operations of the Banquet Kitchen and ensure efficient food production.
• Monitor food inventory, storage, and wastage to maximize efficiency and minimize costs.
• Ensure proper mise en place and readiness for all banquet functions.

Team Leadership

• Supervise, train, and motivate the culinary team to maintain high standards of performance and professionalism.
• Lead the kitchen team during high-volume events while maintaining quality and service standards.

Quality Assurance & Standards

• Ensure all banquet menus and dishes are prepared and presented according to established recipes and luxury hotel standards.
• Monitor food quality, presentation, portion control, and consistency.
• Ensure compliance with food safety, hygiene, HACCP, and health and safety standards.

Coordination & Collaboration

• Coordinate closely with the Banquet, Events, Stewarding, and Service teams to ensure seamless execution of functions.

Menu & Cost Control

• Assist with menu planning, recipe development, and cost control.

Qualifications & Experience

No specific qualifications, certifications, or years of experience are stated in the source material.

Skills & Competencies

No specific technical skills, systems, or competencies are detailed in the source material.

Additional Information

No contract type, benefits, travel requirements, or additional information is provided in the source material.