Banquets Sous Chef

About the role

The Banquets Sous Chef will lead the preparation and execution of high‑quality banquet dishes for a variety of events, ensuring visual appeal and consistent taste. Working within Accor’s hospitality portfolio, you will support the Executive Chef and Banquet Chef to deliver memorable dining experiences for weddings, corporate functions and social gatherings.

Key responsibilities

• Oversee daily banquet production from mise en place to plating, maintaining consistency and presentation standards.
• Develop and update banquet menus, incorporating current culinary trends and innovative techniques.
• Conduct yield analysis, control portions and manage food costs while sourcing high‑quality ingredients.
• Plan and coordinate banquet production schedules, event timelines and kitchen workflow for high‑volume events.
• Supervise, mentor and train banquet kitchen staff, including line cooks, prep cooks and temporary personnel.
• Ensure compliance with food safety, sanitation and HACCP standards.
• Maintain inventory of banquet‑specific ingredients, equipment and serviceware.
• Enforce cleaning schedules, equipment maintenance and proper storage practices.

Required profile

• Diploma or Certificate in Culinary Arts, Food Production or a related field.
• Food Safety and Hygiene certification.
• 3–5 years of experience in a professional kitchen, preferably in banqueting, catering or large‑scale food production.
• Previous supervisory experience such as Chef de Partie or Junior Sous Chef.

Required skills

• Food Safety and Hygiene certification
• HACCP knowledge
• Culinary Arts expertise