Banquet Sous-Chef

The Banquet Sous-Chef is responsible for the organization, production, and quality of culinary services intended for events (banquets, weddings, seminars, receptions, cocktails, conferences, etc.). He ensures compliance with quality standards, deadlines, costs, and food hygiene and safety standards (HACCP).

MAIN RESPONSIBILITIES:

Production management

Team management

Hygiene, safety and HACCP

Cost management

Customer satisfaction

Training

• Diploma in cuisine, hotel management-catering or equivalent.
• HACCP training.

Experience

• Minimum 5 years of experience in cuisine, including at least 2 years in a Sous chef position.
• Proven experience in the organization of banquets and large-capacity events.

Technical skills

• Excellent mastery of culinary techniques.
• Very good knowledge of HACCP standards and food hygiene regulations.
• Mastery of cost, stock, and supply management.
• Good knowledge of allergens and food safety rules.
• Mastery of kitchen management IT tools (an asset).

Personal qualities

• Leadership and ability to unite a team.
• Excellent organization and sense of priorities.
• Resistance to stress and ability to work under pressure.
• Sense of detail and demand for quality.
• Team spirit, rigor and reactivity.
• Creativity and customer orientation.

Working conditions

• Variable hours depending on events (evenings, weekends and public holidays).
• Work in a dynamic environment with large production volumes.
• Strict compliance with safety rules, hygiene and HACCP procedures.

Our Diversity & Inclusion Commitment :

We are an inclusive company and our ambition is to attract, recruit, and promote diversity of talent.

The Mövenpick Hotel Geneva is a 4-star superior establishment with 350 rooms. Located just a few minutes from Geneva international airport and the Palexpo exhibition center, it offers a working environment in an international setting with a global clientele.

Working here means accompanying business travelers, diplomats and tourists who expect professionalism and reliable service. Whether in reception, in the organization of conferences, in catering or in housekeeping, the team ensures that each stay proceeds in an efficient, pleasant and welcoming manner.

The culinary offering includes several restaurants offering international and regional cuisine, including a fine dining offering, as well as an elegant bar.

This establishment combines the internationality of a global city with a modern working environment. Employees contribute here to creating a place where quality of service, team spirit and warmth of welcome meet at the highest level.