Sous Chef Banquets (Maharaj) - Fairmont Agra
On-siteAgra, Uttar Pradesh, India or Agra, Oklahoma, United States
Job Summary
Oversee banquet kitchen operations and coordinate with the Banquet Manager to ensure timely and accurate execution of events. Assign specific duties to all employees under supervision, instruct team members on their work, and ensure personal cleanliness and proper deportment of all staff. Check the taste, temperature, and visual appeal of food items to maintain consistent quality and portion sizes while preventing the use of contaminated products. Work closely with the Executive Chef to determine food material quantities, eliminate wastage, and recommend menu price adjustments. Suggest new recipes and products to improve food quality or lower costs, and maintain detailed records of food costs, portion control, and inventory to support budgeting objectives. Conduct regular quality audits, food safety inspections, and liaise with the stewarding department to ensure adequate supply of clean equipment. Adhere to all safety, health, security, and loss control policies and Government legislation.
Required Qualifications
- Diploma or Bachelor's degree in Hotel Management, Hospitality Management, or Culinary Arts
- Minimum 5-7 years of professional culinary experience
- at least 2-3 years in a supervisory or sous chef role
- in a high-volume banquet or fine dining environment
- Proven experience in banquet kitchen operations
- menu planning
- coordination with banquet management teams
- Strong knowledge of food safety regulations
- hygiene standards
- compliance with local health and safety legislation
- Demonstrated expertise in cost control
- inventory management
- portion control
- food waste reduction
- Proficiency in kitchen equipment operation
- ability to troubleshoot common issues
- Excellent leadership and mentoring skills
- ability to train and develop culinary staff
- Strong communication and interpersonal skills
- ability to effectively collaborate with Executive Chef, Banquet Manager, and stewarding departments
- Experience in recipe development
- menu innovation
- enhance food quality
- operational efficiency
Desired Qualifications
- Professional culinary training from a recognized culinary institute
- Food Safety and Hygiene certification (such as FSSAI Food Safety Training in India)
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