Sous Chef Banquets

**Sous Chef Banquets**
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Summary

Experience Required:
**4 - 8 Years**

**Location**:
**B'lore**
Category:
**Hospitality**

Sous Chef Banquets - The Sous Chef is accountable for the quality, consistency, and production of all the restaurant kitchens. The position is required to exhibit culinary tasks while leading the staff and managing all food-related functions.

The Sous Chef is responsible to ensure Food Production Operations meet the brand’s standards, target customer needs, ensure associate satisfaction, focus on growing revenues, maximize the financial performance of the department, and oversee the development & implementation of departmental strategies.

The Sous Chef is required to follow the hotel-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer, resulting in creating an iconic and profitable restaurants