Sous Chef Banquet- Avani+ Lanexang Vientiane Hotel (Pre-Opening Team)

At 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 Responsibilities

• Support 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.

 

• Minimum 5 years of culinary experience, including 2–3 years in a supervisory role, preferably in banquet or large-scale event kitchens.
• Strong experience in banquet operations, event catering, or high-volume food production.
• Good knowledge of menu planning, food presentation, and kitchen operations.
• Strong leadership and team management skills.
• Ability to work under pressure and manage multiple events simultaneously.
• Knowledge of food safety, hygiene, and HACCP standards.
• Strong organizational and time management skills.
• Passion for culinary excellence and delivering memorable event experiences.
• Fluency in English required; knowledge of Lao or Thai is an advantage.