As Banquet Sous Chef, I managed the preparation and execution of all banquet meals, ensuring quality and timely service for events. I supervised kitchen staff, helped with menu planning, and coordinated with the front-of-house team to ensure smooth event operations.Key Responsibilities: • Led a team in preparing and serving meals for large events. • Assisted in creating menus, including special requests and dietary accommodations. • Managed food inventory, ordering supplies, and controlling costs. • Ensured kitchen cleanliness and compliance with health and safety standards.