Banquet Sous Chef | Lead High-Volume Event Kitchen

HAZENDAL WINE ESTATE; Stellenbosch; On-site; ZAR 180,000 - 300,000; Full time

Job summary

HAZENDAL WINE ESTATE in Stellenbosch seeks a Sous Chef to oversee banquet kitchen operations, ensuring high-quality food production, consistency, and efficient execution of large-scale events.

You will supervise staff, develop banquet menus with the Executive Chef, maintain health and safety standards, mentor junior cooks, and coordinate with events and front-of-house to meet client requirements in a high-pressure, deadline-driven environment.

Qualifications

• Proven experience as a Sous Chef or senior chef role, preferably in banqueting or large-scale catering.
• Strong knowledge of food production techniques and kitchen operations.
• Ability to manage high-volume service under pressure.
• Excellent leadership and communication skills.
• Knowledge of food safety and sanitation standards (e.g., HACCP).

Responsibilities

• Assist in planning, organizing, and directing all banquet food preparation and production.
• Supervise kitchen staff during banquet events to ensure smooth and timely service.
• Ensure all dishes are prepared according to recipes, standards, and presentation guidelines.
• Coordinate with the events and front-of-house teams to meet event requirements and timelines.
• Monitor food quality, portion control, and waste management.
• Help develop banquet menus in collaboration with the Executive Chef.
• Maintain cleanliness, organization, and food safety standards in compliance with health regulations.
• Train, mentor, and support junior kitchen staff.
• Manage inventory, ordering, and stock rotation for banquet operations.
• Step in to lead the kitchen in the absence of the Executive or Banquet Chef

Skills

Leadership

Team management

Communication

Time management

Attention to detail

Problem-solving

Multitasking

Staff training

Education

Culinary diploma or equivalent experience

Job description

HAZENDAL WINE ESTATE in Stellenbosch seeks a Sous Chef to oversee banquet kitchen operations, ensuring high-quality food production, consistency, and efficient execution of large-scale events.

You will supervise staff, develop banquet menus with the Executive Chef, maintain health and safety standards, mentor junior cooks, and coordinate with events and front-of-house to meet client requirements in a high-pressure, deadline-driven environment.