Banquet Sous Chef

ONE15 Marina; Singapore; On-site; SGD 42,000 - 68,000; Full time

Job summary

ONE15 Marina Singapore is seeking an experienced Banquet Kitchen Supervisor to lead planning, production, and supervision of all banquet food for weddings, conferences and events.

You will coordinate with the Banquet Sales and Operations teams to ensure timely preparation, monitor quality, and train staff. A minimum of 3 years in banquet work and at least N/O Levels are required for this high-volume role.

Qualifications

• Minimum of 3 years in banquet-related roles.
• Industry experience in high-volume catering is preferred.

Responsibilities

• Plan, organise, and supervise all banquet food production activities.
• Ensure timely preparation and delivery of food for weddings, conferences, and events.
• Coordinate with Banquet Sales and Operations teams to meet event requirements.
• Attend banquet briefings and ensure culinary readiness for all functions.
• Monitor food quality, taste, presentation, portion control, and consistency.
• Supervise and train kitchen staff to achieve operational excellence.
• Prepare duty rosters and allocate manpower per event.
• Maintain mise-en-place, cleanliness, and organisation of banquet kitchens.
• Assist in menu creation, costing, and seasonal menu development.
• Monitor food costs and minimise wastage and spoilage.
• Ensure proper stock rotation, ordering, receiving and storage of food products.
• Conduct regular inventory checks and stock control.

Education

N/O Levels

Job description

• Plan, organize, and supervise all banquet food production activities.
• Ensure timely preparation and delivery of food for weddings, conferences, social functions, and special events.
• Coordinate closely with the Banquet Sales and Operations teams to execute event requirements accurately.
• Attend banquet event briefings and ensure culinary readiness for all functions.
• Monitor food quality, taste, presentation, portion control, and consistency.
• Supervise and train kitchen staff to achieve operational excellence.
• Prepare duty rosters and allocate manpower according to event requirements.
• Ensure proper mise-en-place is completed before each event.
• Maintain cleanliness and organization of all banquet kitchen areas.
• Assist in menu creation, costing, and seasonal menu development.
• Monitor food costs and implement measures to minimize wastage and spoilage.
• Ensure proper ordering, receiving, storage, and stock rotation of food products.
• Conduct regular inventory checks and stock control exercises.
• Recommend improvements to banquet menus and food presentation.
• Ensure compliance with all food hygiene, sanitation, and workplace safety regulations.

Requirements:

• Should possess at least N/O Levels with a minimum of 3 years of relevant working experience.