Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 112 venues and with presence in 26 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

The Banquet Senior Sous Chef (Western) is responsible for overseeing the preparation, production, and presentation of Western cuisine for banquets, events, and large-scale functions. The role ensures all dishes meet the organization's quality standards, menu specifications, and food safety requirements while supporting the smooth execution of banquet operations.

The Banquet Senior Sous Chef (Western) works closely with the Director of Culinary, Head Chef, and Banquet Operations team to ensure timely delivery of food for events, maintaining consistency, quality, and efficiency in the banquet kitchen.

Day-to-Day responsibilities

2.1 Assist the Director of Culinary in the daily operations of the banquet kitchen, ensuring smooth and efficient workflow.

2.2 Oversee the preparation and presentation of Western banquet menus to ensure consistency with established recipes, portioning, and quality standards.

2.3 Coordinate food preparation and production planning based on banquet event orders (BEOs), guest numbers, and event schedules.

2.4 Ensure all food items are prepared and served in accordance with company standards, hygiene regulations, and food safety requirements.

2.5 Supervise and guide kitchen staff during banquet production and service to ensure timely delivery of dishes during events and functions.

2.6 Inspect the quality of ingredients, food products, and supplies received for banquet operations to ensure freshness and compliance with standards.

2.7 Monitor food preparation processes and conduct quality checks during and after cooking, making adjustments where necessary.

2.8 Ensuring all food is consistently prepared and presented according to approved banquet menus and recipes.

2.9 Support menu planning and development for banquet events, including seasonal menus and special functions.

2.10 Perform other duties related to banquet kitchen operations as assigned by management.

Knowledge, Skills and Experience

3.1 Minimum 4 years of culinary experience in a Western kitchen, preferably with banquet or large-scale catering experience.

3.2 Strong knowledge of Western cuisine and banquet food production.

3.3 Prior supervisory experience in a professional kitchen environment.

3.4 Good knowledge of kitchen operations, food preparation techniques, and production planning.

3.5 Strong understanding of food safety practices including HACCP, sanitation, and personal hygiene.

3.6 Ability to maintain high quality control standards in a high-volume kitchen environment.

3.7 Excellent leadership, interpersonal, and communication skills.

3.8 Strong organizational, planning, and cost control skills.