Banqueting Sous Chef - Up To £38,000 + Benefits - Bromley Kent Areas
IMMEDIATE START
Our client seeking an experienced and creative Banqueting Sous Chef to support our Head Chef in delivering high-quality dining experiences for weddings, private functions, and corporate events. The ideal candidate will have strong banqueting experience, excellent organisational skills, and a passion for producing exceptional food at volume while maintaining consistency and presentation.
Key Responsibilities
Food Preparation & Service
Assist the Head Chef in planning and preparing menus for weddings, receptions, and large-scale banqueting events.
Oversee food production during service, ensuring quality, portion control, and timely delivery for high-volume events.
Maintain exceptional standards of food presentation and taste across all courses and canapés.
Lead kitchen operations when the Head Chef is absent.
Team Leadership & Training
Supervise and support junior chefs and kitchen staff, ensuring tasks are completed efficiently.
Assist with training and development of the brigade to maintain consistency and high standards.
Work closely with front-of-house and event teams to ensure seamless event execution.
Kitchen Management
Help manage stock ordering, deliveries, and inventory control.
Ensure compliance with food safety, hygiene regulations, and allergen management.
Monitor equipment, reporting any maintenance needs.
Assist in cost control, waste reduction, and recipe standardisation.
Menu Development
Contribute ideas for seasonal menus, tasting events, and bespoke wedding packages.
Stay updated with industry trends and bring creativity to the banqueting offering.
Skills & Experience Required
Previous experience as a Sous Chef or strong Junior Sous in banqueting, catering, hotel, or wedding venues.
Proven ability to deliver high-volume service without compromising quality.
Solid understanding of HACCP, food safety standards, and kitchen legislation.
Strong leadership, communication, and organisational skills.
Ability to remain calm under pressure and adapt quickly to last-minute changes.
Passion for delivering exceptional food and guest experiences.
Qualifications
Level 2 or 3 Professional Cookery or equivalent (preferred but not essential).
Food Hygiene Level 2/3 certification (required).
Allergen awareness training (preferred).
Personal Attributes
A positive, can-do attitude with strong teamwork skills.
Reliability, punctuality, and a flexible approach to working hours.
Creativity, attention to detail, and pride in presentation.
Professional, well-organised, and committed to excellence.
Benefits
Competitive salary
Tips or service charge
Free parking
Staff meals on duty
Staff discounts across venue services
Training and career development opportunities
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