Western Banquet Kitchen - Junior Sous Chef

Manage daily banquet and club kitchen productions, including food preparation, presentation, and stock ordering. Supervise a team of six, delegating duties to junior colleagues and ensuring adherence to HACCP policies and hygiene standards. Monitor and control labor and food costs while maintaining recipe consistency across A La Carte, buffet, and festive menus. Lead manning planning to optimize labor utilization and participate in business strategy development to meet budget targets. Receive and store food ingredients safely, resolving quality discrepancies, and train staff on brand standards. Liaise daily with outlet chefs regarding guest feedback and foster a productive environment through constant communication.