Assist the Executive Chef in planning and executing banquet menus that meet client expectations.
Coordinate with suppliers and vendors to ensure timely delivery of high-quality ingredients.
Develop and maintain relationships with clients, understanding their needs and preferences.
Conduct menu costing and inventory management to optimize resources.
Collaborate with other departments to ensure seamless service delivery.
Maintain high standards of quality, presentation, and safety in food preparation and service.
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📌 Banquet Sous Chef Gurugram
🏢 Hyatt Regency
📍 Gurugram
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