Banquet Sous Chef

In the absence of Banquet Chef de Cuisine, conduct shift briefing to ensure hotel activites and operational requiremnent are known
• Prepares, cooks, serves and stores the following dishes:
 Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation
 Prepares braised meat dishes
 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings
Indonesian Dishes
 desserts
 petits fours
 Prepares regional sauces, dips and dressings
 Prepares a range of specialty chicken and duck dishes
 Prepares regional curries
 Prepares soups
 Produces baked dumpling
Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
 Prepares and presents food for buffets
 Decorate, portion and present
 Prepares soups and stocks
 Prepares regional curries
 Prepares a range of vegetable dishes
 Prepares pastries for pate en croute
 Shanghai and East China dishes
 Prepares soups and stocks
Plates and Terrines
Appetizers, Savories, Salads and Sandwiches
 carve meats
 Prepares regional noodle dishes
Thai Regional Dishes
 Sichuan dishes
 Produces baked desserts
 Prepares a range of specialty seafood dishes
Dim Sum
 Prepares extensive range of regional food, including sates
Chinese Regional Dishes
 Prepares regional curries
 Prepares specialty chicken and duck dishes
 Prepares Chiu Chou braised dishes
 Prepares sambas, achar, and kerabu
 Prepares regional appetizers
Fish and shell fish
 Produces hot and cold sauces for menu items ensuring consistency
 Applies organization skills for mise en place
 Prepares regional curries
 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,
 Prepares an extensive range of meat, vegetable, chicken and seafood dishes
 Beijing and North China dishes
 Prepares regional rice dishes
 Prepares specialty chicken and duck dishes
 Prepares chicken, meat, seafood and vegetable dishes
 Prepares sauces, condiments, seasonings and flavouring agents
Japanese Dishes
 Prepares and presents desserts for buffets
Indian Regional Dishes
 Prepares soups
 Prepare and produce Sashimi
 Produces and presents a range of steamed sweet rice based desserts
 Produces a range of baked desserts
Asian Desserts
 sauces for fish and shell fish
 Prepares extensive range of regional food, including banquet, festive, and specialty menu items
 Produces a range of liquid and solid deserts
 Prepares braised dishes according to regional style
 Prepares hot and cold noodle dishes
 Prepares noodle dishes
 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, chutneys and breads
 Prepares regional appetizers
 Prepares regional noodle dishes
 Prepares and produces a range of salads
 Produces sweet and savoury dim sum
 Produces deep fried dim sum
Pastry, cakes and yeast goods
Hot and cold deserts
 Prepares Chiu Chou dehydrated products
 Prepares specialty seafood dishes
 garnishing techniques and methods of service for fish
 Prepare and produce a range of mushimono (steamed) dishes
 meat marinades
Buffet Food
Poultry and Game dishes
 Prepare and produce a range of yakimono (grilled dishes)
 Prepares specialty seafood dishes
 Prepares a range of vegetable dishes
 Prepares specialty menu items using specialized and preserved commodities
 Prepares regional rice dishes
 Prepares braised dishes according to regional style
Sauces
 Prepares noodle dishes
 Stores buffet items
 Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items
 Prepares regional noodle dishes
Malay and Nonya Regional Dishes
 Prepares regional rice dishes
Vietnamese Dishes
 Prepares regional breads
Meat dishes
 Prepares and procedures a range of aemono (dressed salads), sunomono (vinegared salads), and tsukemono (pickles)
 Guangong and Chiu Chow dishes
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Communicates politely and display courtesy to guests and internal customers
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Provides direction to the Kitchen helpers, including Chef de Parties, Commis, Cooks, Kitchen Attendants and Stewards
• Prepares in advance food, beverage, material and equipment needed for the service
• Establishes and maintains effective employee working relationships
• Cleans and re- sets his/her working area
• Implements the hotel and department regulations, policies and procedures including but not limited to:
House Rules and Regulation
Health and Safety
Grooming
Quality
Hygiene and Cleanliness
• Works with Banquet Chef de Cuisinein the preparation and management of the Department’s budget
• Performs related duties and special projects as assigned
• Works with Banquet Chef de Cuisinein manpower planning and management needs

Required Skills
• Problem solving, reasoning, motivating, organizational and training abilities.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
Qualifications
• Diploma or Vocational Certificate in Culinary Skills or related field.
Experience
• 3- year experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and experience.

Opportunity to work with a great team of people and career growth in the world’s largest luxury hotel brand
Opportunity to join international training & development programs and cross training programs
Full salary, service charge and local social insurance contribution in the probation period
5 OFF days/ week
Other benefits according to Hotel’s policy
Free parking
Recognition program with valuable gifts
Laundered uniform provided by Hotel
Birthday gifts and Allowances for other special events
Pre- employment health check and annual health check
Sleeping Lounge for Employee
Hotel discounts worldwide at all IHG Hotels and Resorts
Summer vacation and many team- building activities
Delicious and nutritious meal at Hotel’s Social Café
Unlimited Food & Beverage discount at Hotel and other IHG Indochina Hotels

Cập nhật gần nhất lúc: 2026-07-06 19:15:03