Banquet Sous Chef (Western Banquets)

About the role

The St. Regis Singapore is hiring a Banquet Sous Chef (Western Banquets) for a full-time management position. The role combines hands-on cooking with leading the banquet food preparation staff and managing all food-related catering functions, including menus, purchasing, scheduling, preparation and plating. The goal is a consistent, high-quality product with an appetizing presentation, while improving guest and employee satisfaction within the operating budget and maintaining sanitation and food standards.

Key responsibilities

• Develop, design or create new applications, ideas, systems and products, including artistic contributions, and assist in deciding how food is presented and creating decorative displays.
• Manage the banquet event order (BEO) process, including menu development, pricing, tracking and ordering, and estimate daily production needs.
• Prepare and cook foods of all types, check the quality of raw and cooked products, and follow proper handling, temperature and storage standards.
• Supervise and coordinate cooks and workers, lead shifts, and act as a role model; coach and mentor staff and develop training programmes.
• Ensure compliance with food and beverage policies and standards, manage food quantities and plating, and control portions and waste.
• Empower employees to deliver excellent customer service, respond to guest complaints, and manage day-to-day operations.
• Review staffing levels, train staff on menu items and safety procedures, and ensure disciplinary procedures follow SOPs and LSOPs.

Required profile

• High school diploma or GED, or a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management or a related major.
• 4 years of experience in culinary, food and beverage or a related field, or 2 years with a degree.