As Banqueting Sous Chef you are second in command in the banqueting kitchen, a kitchen dedicated to all dishes prepared and served in the banqueting operation. For this position you are required to have excellent management skills and can logistically plan everything. This position is within a high-volume kitchen where you are, together with other chefs are working on the service dedicated to large functions, sometimes multiple at the same time. In large operations, be prepared to service 2.500 guests with a 5-course dinner at the same time. There can be multiple Banqueting Sous Chef jobs per hotel, resort, restaurant, external venue and event location.