A reputed luxury hospitality property in North Goa is seeking an experienced Banquet Sous Chef to lead banquet kitchen operations and deliver exceptional culinary experiences for weddings, conferences, social events, and high-volume functions.

The ideal candidate should possess strong leadership skills, extensive banquet production experience, and a passion for maintaining exceptional culinary standards.

Key Responsibilities
- Assist the Executive Chef in planning and executing banquet menus.
- Lead banquet kitchen operations during weddings, conferences, and special events.
- Supervise and mentor kitchen associates to maintain operational excellence.
- Ensure consistency in food quality, presentation, and portion control.
- Monitor food cost, inventory, wastage, and kitchen productivity.
- Maintain HACCP, hygiene, and food safety standards at all times.
- Coordinate closely with Banquet Operations and Food & Beverage teams for seamless event execution.
- Train and develop junior culinary professionals.

Requirements




Minimum 2 years' experience as Sous Chef OR 4 years' experience as Chef de Partie with significant banquet kitchen exposure.
Total professional experience of 5–8 years in hotel kitchens.
Experience in luxury hotels, resorts, or premium hospitality brands preferred.
Diploma or Degree in Hotel Management or Culinary Arts is desirable.
Robust leadership, planning, and communication skills.
Ability to perform efficiently during high-volume banquet operations.

Preferred Skills
- Banquet Production
- Menu Planning
- Team Leadership
- Kitchen Operations
- Food Cost Control
- HACCP Compliance
- Inventory Management
- Event Catering
- Quality Assurance

Benefits
Competitive salary and service benefits.
Career growth within a premium hospitality environment.
Professional learning and development opportunities.
Energetic and collaborative work culture.

📌 Banquet Sous Chef (Tiswadi)
🏢 HRorion
📍 Tiswadi