Executive Sous Chef (Banquet Kitchen)

Position Overview

The Executive Sous Chef will be responsible for contributing to menu creation, managing and training the kitchen team to deliver consistent food quality aimed at creating great experience for guests. You will also be required to manage food cost controls through good management of orders and supplies. You will be responsible for performing all assigned culinary tasks to the highest standards in accordance to Capella standards.

The Role

Manage Kitchen Operations

• Work closely with the Executive Chef to execute the culinary vision of the establishment
• Ensure all meal period - Breakfast / Lunch / Dinner / concepts and menus with recipes costing and suggested selling price
• Ensure concept plans are been prepared for in advance and approved for coffee breaks / theme chefs' stations / set menus / social events / weddings
• Ensure proper communications with catering team meeting timelines and proper advance marketing material, wedding shows, up selling concept stations
• Ensure banquet menus are created yearly and customisation are followed up
• Ensure banquet events menu are prepared accordingly to recipe and plating guide with pictures are set up and shared with front of house as training
• Set up a media / picture library for all events monthly in shared folder
• Ensure and proposed new and trendy banqueting ideas to meet MICE / International Client demands
• Ensure Banquet kitchen equipment is well maintained and optimise its usage
• Ensure to meet up guests / wedding couples to get feedback and improvise

Review Continuous Improvement Activities

Manage Team

Talent Profile :