Banquet Chef Stellenbosch - Stellenbosch
Intellistaff
Reference: JHB003149-TG-1 Our Hospitality client is a world-class destination offering culture, cuisine, golf and entertainment. Position Overview: The Banquet Chef is responsible for overseeing the preparation, cooking, and presentation of food for all banquet and catering events. This role requires strong culinary skills, creativity, and the ability to manage multiple events simultaneously. The Banquet Chef ensures that all food is prepared to the highest standards of quality, taste, and presentation, and that events run smoothly and efficiently. Key Responsibilities: - Menu Planning and Development: o Design and create innovative menus for banquet events, including weddings, conferences, and corporate functions. o Collaborate with clients to customize menus based on their preferences and dietary requirements. o Stay current with culinary trends and incorporate new dishes and techniques into menus. - Food Preparation and Cooking: o Oversee the preparation, cooking, and presentation of all banquet food. o Ensure that all food is cooked to the correct temperature and consistency. o Maintain high standards of food hygiene and safety in accordance with health regulations. - Event Coordination: o Coordinate with the banquet team to ensure timely and efficient service during events. o Supervise kitchen staff and ensure that all tasks are completed to the highest standards. o Work closely with event planners, catering managers, and other - Inventory and Cost Management: o Manage inventory of food, supplies, and equipment needed for banquet events. o Monitor food costs and adjust menus and portion sizes to ensure profitability. o Order supplies and manage vendor relationships to ensure timely and cost-effective procurement. - Staff Training and Development: o Train and mentor kitchen staff on proper cooking techniques, presentation standards, and food safety. o Provide ongoing coaching and support to ensure continuous improvement and development. o Foster a positive and collaborative work environment. - Quality Control: o Conduct regular quality checks to ensure that all food meets the highest standards of taste, presentation, and consistency. o Address and resolve any issues related to food quality or guest satisfaction. Qualifications: - Experience: o Minimum of 5 years of experience in a high-volume culinary environment, with at least 2 years in a supervisory role. o Previous experience as a Banquet Chef or in a similar position preferred. - Skills: o Strong culinary skills and creativity. o Excellent leadership and team management abilities. o Effective communication and interpersonal skills. o Ability to multitask and work under pressure. o Strong organizational and time management skills. - Education: o Culinary degree or equivalent certification from an accredited culinary institution preferred. o Food safety certification required. - Physical Requirements: o Ability to stand for extended periods and work in a fast-paced environment. o Ability to lift and carry heavy objects Work Environment: - Dynamic and fast-paced kitchen environment. - Regular exposure to heat, steam, and kitchen equipment. - May require working evenings, weekends, and holidays to accommodate banquet schedules. MR - MR - Monthly
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