Sous Chef Banquet

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Pullman Ciawi Vimala Hills Resort Spa & Convention is a premium 5-star retreat sprawled across 14 hectares. The hotel is designed to immerse guests in breathtaking natural vistas and unrivaled tranquility. Pullman Ciawi Vimala Hills Resort Spa & Convention achieved the prestigious accolade of "Hotel of the Year" at the Accor Asia Leadership Conference. As one of The Best Resort in Asia, the hotel offers 208 opulent rooms and 19 villas, 4 restaurants and bar, meeting rooms and convention centers, spa, entertainment and activities area.

Job Description – Sous Chef (Banquet)

The Banquet Sous Chef is responsible for assisting the Executive Chef and Banquet Chef in overseeing all culinary operations for banquet functions, including conferences, weddings, corporate events, and special occasions. This role ensures that all dishes are prepared to the highest quality, presentation, and hygiene standards in line with Pullman’s premium brand expectations. The Banquet Sous Chef also supports menu planning, staff supervision, and operational efficiency to deliver exceptional culinary experiences for all events.

Key Responsibilities

• Assist the Banquet Chef in planning, organizing, and executing banquet menus and food production.

• Supervise and coordinate the work of banquet kitchen staff to ensure timely and consistent food preparation.

• Ensure all dishes meet quality, taste, and presentation standards in accordance with hotel and brand guidelines.

• Monitor food production levels, portion control, and waste management to maintain cost efficiency.

• Support menu creation, costing, and seasonal promotions for banquet events.

• Maintain strict adherence to food safety, hygiene, and sanitation standards (HACCP compliance).

• Train, coach, and motivate banquet kitchen team members to enhance skills and performance.

• Coordinate closely with Banquet Operations, Stewarding, and other departments to ensure smooth event execution.

• Assist in managing inventory, requisitions, and proper storage of ingredients and supplies.

• Act as the kitchen leader in the absence of the Banquet Chef or Executive Chef.

• Uphold safety procedures and maintain a clean, well-organized banquet kitchen environment.

Qualifications

• Minimum 4–6 years of culinary experience in a 4- or 5-star hotel, with at least 2 years in a supervisory role.

• Strong expertise in banquet operations, large-volume cooking, and event-based menu execution.

• Excellent leadership, communication, and team management skills.

• Strong knowledge of food safety, HACCP, and kitchen operational standards.

• Creative approach to menu planning and food presentation.

• Ability to work under pressure and manage multiple events simultaneously.

• Flexible to work irregular hours, including weekends and public holidays.

• High level of professionalism, attention to detail, and passion for culinary excellence.