Sous Chef- Banquets & Stewarding

This role provides culinary and operational leadership for both culinary production and the Stewarding Department within a high-volume hotel or resort setting. The incumbent ensures banquet events are properly planned, prepared, and executed while maintaining strict sanitation, equipment, and supply standards. Key duties include supervising culinary and stewarding staff, managing food costs, coordinating with executive chefs, and ensuring compliance with food safety regulations.