About this role
We are seeking a passionate and experienced Sous Chef – Banquet to join our Culinary team at Sofitel Bali Nusa Dua Beach Resort. In this role, you will support the Executive Chef in overseeing all banquet kitchen operations, ensuring exceptional food quality, consistency, and presentation for meetings, conferences, weddings, and special events. You will lead and motivate the culinary team while maintaining the highest standards of food safety, hygiene, and operational excellence in line with Sofitel brand standards.
Key Responsibilities
Assist in managing the daily operations of the Banquet Kitchen, ensuring smooth and efficient service executionSupervise the preparation, cooking, and presentation of banquet menus while maintaining consistency and qualityCoordinate with the Banquet Operations team to ensure all events are executed according to guest requirements and event ordersMonitor food quality, portion control, and presentation to meet Sofitel standardsSupport menu planning, recipe development, and seasonal menu enhancementsEnsure proper food storage, handling, and compliance with food safety and hygiene regulationsControl food costs by minimizing waste and maintaining effective inventory managementAssist in ordering, receiving, and monitoring kitchen supplies and equipmentTrain, coach, and motivate the culinary team to achieve high performance and continuous developmentEnsure all kitchen equipment is maintained and report any maintenance requirements promptlyMaintain a clean, organized, and safe working environment in accordance with hotel policiesSupport the Executive Sous Chef and Executive Chef with administrative and operational responsibilities as required Diploma or Degree in Culinary Arts, Hospitality Management, or a related fieldProven experience as a Sous Chef, Junior Sous Chef, or a similar leadership role in banquet or large scale hotel operationsStrong knowledge of banquet production, international cuisine, and large volume food preparationExcellent leadership, communication, and team management skillsSolid understanding of food safety, HACCP, and sanitation standardsStrong organizational and time management skills with the ability to manage multiple events simultaneouslyAbility to perform well under pressure in a fast paced environmentProficient in food cost control, inventory management, and kitchen administrationCreative mindset with attention to detail and commitment to culinary excellencePositive attitude, proactive approach, and passion for delivering exceptional guest experiences