Banquet Sous Chef
St. Regis Hotels & Resorts · Mascate
Job description
About the role
The Banquet Sous Chef supports the banquet kitchen by performing hands‑on food preparation while leading the banquet food team. This role ensures consistent, high‑quality dishes and attractive presentation for all catering events at the Al Mouj property.
Key responsibilities
- Assist in menu development, pricing, ordering and BEO (Banquet Event Order) management.
- Prepare, cook, and plate a wide variety of banquet foods, maintaining food safety, temperature control and sanitation standards.
- Supervise and coach kitchen staff, communicate production needs, and ensure shift coverage.
- Monitor food quantities, waste, and portion control to stay within budget.
- Participate in daily banquet meetings to review culinary requirements and adjust production plans.
Required profile
- High school diploma or GED with at least 1 year of culinary/F&B experience, or a 2‑year degree in Culinary Arts/Hotel & Restaurant Management with 1 year experience.
- Proven ability to lead a banquet kitchen team, manage menu development, and uphold food safety and sanitation standards.
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Published 4 hours ago
Expires 1 month from now
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St. Regis Hotels & Resorts
Mascate
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