Sous Chef Banquet- Avani+ Lanexang Vientiane Hotel (Pre-Opening Team) job opportunity at Minor International.

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Date2026-04-24T01:00:14.720Z bot
Minor International Sous Chef Banquet- Avani+ Lanexang Vientiane Hotel (Pre-Opening Team)
Experience: General
Pattern: Full-time
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degreeGeneral
loacation Vientiane, Vientiane Prefecture, Lao Peoples Democratic Republic
loacation Vientiane, Vie..........Lao Peoples Democratic Republic
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Job DescriptionAt Avani+ Lanexang Vientiane, every event is an opportunity to create something memorable - from elegant weddings to dynamic corporate gatherings. As Sous Chef - Banquet, you will play a key role in delivering high-quality culinary experiences for all events, ensuring every dish reflects creativity, consistency, and attention to detail.Working closely with the Executive Chef, you will oversee the daily operations of the banquet kitchen, ensuring smooth coordination for events of all sizes. You will lead and support the culinary team in preparing and presenting dishes that meet both guest expectations and brand standards.This role requires a strong team leader who thrives in a fast-paced environment, is highly organized, and takes pride in delivering exceptional food experiences during large-scale and high-profile events.Key ResponsibilitiesSupport the Executive Chef in managing banquet kitchen operations for all events and functions.Plan, organize, and supervise food preparation for meetings, conferences, weddings, and special events.Ensure all dishes are prepared and presented according to established recipes and quality standards.Coordinate closely with the Banquet and Events teams to ensure smooth execution of all functions.Monitor food quality, consistency, and portion control during event service.Lead and motivate the banquet culinary team during high-volume service periods.Ensure efficient kitchen operations, including workflow, preparation, and timing.Maintain high standards of food safety, hygiene, and cleanliness in the kitchen.Manage inventory, stock levels, and cost control for banquet operations.Train and develop kitchen team members to enhance performance and consistency.Contribute to menu planning and innovation for banquet offerings.

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