Sous Chef - Jamuan Makan

Key Responsibilities​

Banqueting Operations & Execution​

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• Support the planning and execution of large-scale and complex banqueting events, including conferences, weddings, VIP functions, and multi-event days.​
• Coordinate food production, plating, logistics, and service timing for multiple events simultaneously.​
• Ensure consistency of food quality, presentation, and temperature during high-volume service.​
• Supervise live action stations, satellite kitchens, and off-site event operations when required.​

Pre-Opening & Planning​

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• Play a key role in pre-opening setup, including banqueting kitchen layout, equipment commissioning, SOP implementation, and trial events.​
• Participate in menu development, standardized recipes, and bulk production planning suitable for large volumes.​
• Support mock events, rehearsals, and pre-opening audits.​

Team Leadership & Coordination​

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• Supervise and lead banqueting culinary teams during preparation and service.​
• Coordinate closely with Culinary Admin, Stewarding, Service teams, and Events Sales to ensure seamless execution.​
• Train and develop team members on banqueting standards, workflow, and efficiency.​

• Support staff scheduling and deployment based on event complexity and volume.​

   

Cost Control & Administration​

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• Assist in controlling food cost, labor cost, and wastage in line with approved budgets.​
• Ensure accurate production forecasts, requisitions, and inventory control.​
• Maintain proper documentation including production sheets, event orders, and HACC Pre-cords.​

Hygiene, Safety & Compliance​

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• Ensure strict compliance with IHG brand standards, HACCP, LQA, and local health regulations.​
• Maintain high standards of cleanliness, organization, and food safety across all banqueting kitchens and satellite areas.​
• Ensure safe working practices during high-pressure, high-volume operations.​

Qualifications​

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• Diploma or Degree in Culinary Arts or equivalent professional qualification.​
• Minimum 5 years of culinary experience, including 2–3 years in banqueting or large-scale event operations in a luxury hotel or convention property.​
• Proven experience handling complex, high-volume banqueting operations.​
• Pre-opening hotel experience is strongly preferred.​
• Experience within IHG or other international luxury hotel brands is an advantage.​

Skills & Competencies​

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• Strong leadership and coordination skills​
• Excellent production planning and organizational abilities​
• Ability to manage multiple events under pressure​
• Strong knowledge of bulk cooking, logistics, and timing control​