Head Chef - Banqueting & Events

Placements24; Riverton (UT); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Attractive salary and bonus

Medical aid and retirement fund

Relocation housing assistance

Professional development and careerAdv

Job summary

Placements24 in Upington, Northern Cape, seeks a Head Chef to lead the banqueting and events kitchen, directing culinary strategy and ensuring top-quality service for high-profile events.

The ideal candidate has 5+ years in head chef roles, expertise in menu costing and quality control for high-volume events, strong leadership and HACCP knowledge, and flexibility for evenings, weekends, and holidays.

Qualifications

• Minimum 5 years of Head Chef or Exec Sous Chef, with banqueting focus.
• Expert in menu development, costing, and quality control for high-volume events.
• Proven leadership and team management skills.
• Financial management, including budget control and P&L responsibility.
• Knowledge of food safety regulations and best practices.
• Excellent organizational and time-management skills for multiple events.
• Strong problem-solving and resilience under pressure.
• Excellent communication and interpersonal skills.
• Willing to work flexible hours including evenings, weekends, and holidays.
• Relevant culinary qualifications are essential.

Responsibilities

• Oversee banqueting and events kitchen, including menu planning and execution.
• Lead, train, and mentor kitchen brigade for high-performance teamwork.
• Develop seasonal, cost-effective menus for diverse events.
• Manage inventory, ordering, receiving, and storage; minimize waste.
• Control food costs and achieve budget targets.
• Enforce HACCP, food safety, and hygiene standards.
• Ensure consistent quality and presentation of dishes.
• Collaborate with events teams for seamless execution.
• Maintain safe, efficient kitchen operations.
• Stay updated on trends and supplier innovations.
• Conduct regular performance reviews for kitchen staff.

Skills

Head chef leadership

Menu development

Cost control

Food safety

Team management

Budgeting

HACCP knowledge

Communication

Time management

Education

Culinary qualifications

Job description

About the Role

Our client, a premier event venue and catering service provider in **Upington, Northern Cape**, is seeking an accomplished **Head Chef** to lead their banqueting and events kitchen. This is a pivotal on-site role responsible for the overall culinary direction, operational efficiency, and quality assurance of all food produced for events. You will manage a team of chefs and kitchen staff, develop innovative and appealing menus, control costs, and uphold the highest standards of food safety and hygiene. The ideal candidate is a creative culinary artist with strong leadership abilities, a passion for excellence, and a proven track record in managing high-volume banqueting operations. Your expertise will be crucial in delivering exceptional dining experiences that exceed client expectations and enhance the venue's reputation.

Key Responsibilities

• Oversee all aspects of the banqueting and events kitchen, including menu planning, food preparation, and execution.
• Lead, train, and mentor the kitchen brigade, fostering a collaborative and high-performance team environment.
• Develop creative, seasonal, and cost-effective menus for a wide range of events, from intimate gatherings to large-scale functions.
• Manage food inventory, ordering, receiving, and storage, ensuring optimal stock levels and minimizing waste.
• Control food costs and maintain budgeted financial targets for the kitchen department.
• Implement and enforce rigorous food safety, hygiene, and sanitation standards (HACCP).
• Ensure consistent quality and presentation of all dishes served.
• Collaborate with the events and management teams to ensure seamless event execution and client satisfaction.
• Maintain kitchen equipment and ensure a safe and efficient working environment.
• Stay updated on industry trends, new culinary techniques, and supplier innovations.
• Conduct regular performance reviews for kitchen staff.

Requirements

• Minimum of 5 years of experience as a Head Chef or Executive Sous Chef, with a strong background in banqueting and event catering.
• Demonstrated expertise in menu development, costing, and quality control for high-volume events.
• Proven leadership and team management skills.
• Solid understanding of financial management, including budget control and P&L responsibility.
• In-depth knowledge of food safety regulations and best practices.
• Exceptional organizational and time-management skills, with the ability to manage multiple events simultaneously.
• Strong problem-solving abilities and resilience under pressure.
• Excellent communication and interpersonal skills.
• Must be able to work flexible hours, including evenings, weekends, and public holidays.
• Relevant culinary qualifications are essential.

Benefits

• Attractive salary and performance-based bonus in **Upington, Northern Cape**.
• Comprehensive medical aid and retirement fund contributions.
• Opportunity to lead culinary innovation at a prestigious venue.
• Work in a dynamic and growth-oriented environment.
• Professional development and career advancement prospects.
• Subsidized accommodation may be available for relocating candidates.