Sous Chef - Banqueting

About the Role

Our client is seeking a dedicated and skilled Sous Chef to support the Head Chef in managing the banqueting kitchen operations in Sunderland . This role is ideal for an ambitious chef looking to step up and take on more responsibility in a high-volume catering environment. You will be involved in all aspects of kitchen management, from food preparation and cooking to team supervision and maintaining stringent hygiene standards. Working in a fast-paced setting, you will play a key role in delivering exceptional food quality for a variety of banqueting events.

Key Responsibilities

• Assist the Head Chef in the daily running of the banqueting kitchen, including menu planning and preparation.
• Supervise and train junior kitchen staff, ensuring high standards of performance and discipline.
• Oversee food preparation, cooking, and presentation for large-scale banqueting events.
• Maintain strict adherence to food safety, hygiene, and health regulations within the kitchen.
• Manage inventory levels, assist with stocktaking, and ensure efficient use of ingredients to minimize waste.
• Contribute to menu development, bringing creative ideas and ensuring dishes meet quality and cost targets.

Requirements

• Previous experience as a Sous Chef or Senior Chef de Partie in a busy catering or hospitality setting.
• Strong practical cooking skills and a good understanding of banqueting cuisine.
• Excellent leadership and communication abilities to manage kitchen staff effectively.
• Knowledge of food safety standards and kitchen hygiene protocols.
• Ability to work well under pressure and meet deadlines in a demanding environment.
• Passion for high-quality food and a commitment to culinary excellence in Sunderland .

Benefits

• Competitive salary and benefits package.
• Opportunity to gain valuable experience in banqueting and large-scale event catering.
• A supportive team environment with opportunities for professional growth.
• Work with high-quality ingredients in a well-equipped kitchen facility.
• Regular training and development opportunities within the company.