Sous Chef - Banqueting
Hotel Brand: InterContinental
Location: Malaysia, Teluk Bahang Penang
Hotel: IC - Penang Resort (PENPA), 1, Jalan Teluk Bahang, 11050
Job number: 161404
Key Responsibilities
Banqueting Operations & Execution
- Support the planning and execution of large-scale and complex banqueting events, including conferences, weddings, VIP functions, and multi-event days.
- Coordinate food production, plating, logistics, and service timing for multiple events simultaneously.
- Ensure consistency of food quality, presentation, and temperature during high-volume service.
- Supervise live action stations, satellite kitchens, and off-site event operations when required.
Pre-Opening & Planning
- Play a key role in pre-opening setup, including banqueting kitchen layout, equipment commissioning, SOP implementation, and trial events.
- Participate in menu development, standardized recipes, and bulk production planning suitable for large volumes.
- Support mock events, rehearsals, and pre-opening audits.
Team Leadership & Coordination
- Supervise and lead banqueting culinary teams during preparation and service.
- Coordinate closely with Culinary Admin, Stewarding, Service teams, and Events Sales to ensure seamless execution.
- Train and develop team members on banqueting standards, workflow, and efficiency.
Support staff scheduling and deployment based on event complexity and volume.
Cost Control & Administration
- Assist in controlling food cost, labor cost, and wastage in line with approved budgets.
- Ensure accurate production forecasts, requisitions, and inventory control.
- Maintain proper documentation including production sheets, event orders, and HACC Pre-cords.
Hygiene, Safety & Compliance
- Ensure strict compliance with IHG brand standards, HACCP, LQA, and local health regulations.
- Maintain high standards of cleanliness, organization, and food safety across all banqueting kitchens and satellite areas.
- Ensure safe working practices during high-pressure, high-volume operations.
Qualifications
- Diploma or Degree in Culinary Arts or equivalent professional qualification.
- Minimum 5 years of culinary experience, including 2–3 years in banqueting or large-scale event operations in a luxury hotel or convention property.
- Proven experience handling complex, high-volume banqueting operations.
- Pre-opening hotel experience is strongly preferred.
- Experience within IHG or other international luxury hotel brands is an advantage.
Skills & Competencies
- Strong leadership and coordination skills
- Excellent production planning and organizational abilities
- Ability to manage multiple events under pressure
- Strong knowledge of bulk cooking, logistics, and timing control
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
