Banqueting Chef: Lead High-Profile Event Kitchens

Placements24; Rustenburg; On-site; ZAR 240,000 - 360,000; Full time

Benefits offered by this job

Overtime pay

High-profile events

Professional catering team

Uniforms provided

Career advancement

Job summary

Placements24 in Rustenburg is seeking an experienced Banqueting Chef to oversee culinary production for large-scale events at a premier venue. You will lead a kitchen team, craft diverse menus, and ensure flawless service for weddings, corporate functions, and other major events.

The role requires strong organization, creativity in menu adaptation, and the ability to work under pressure while delivering high-quality food and presentation for hundreds of guests.

Qualifications

• Proven experience as a Banqueting Chef or Sous Chef for large-scale events.
• Ability to adapt menus for diverse large groups.
• Strong leadership and team management skills.
• Excellent organizational skills with ability to manage multiple events.
• Knowledge of food safety regulations and cost control.

Responsibilities

• Plan, prepare, and execute menus for banqueting events, adapting to client specifications.
• Manage banqueting kitchen operations, including food preparation, cooking, service timing.
• Lead and coordinate the banqueting kitchen team, ensuring high standards of food quality and presentation.
• Control inventory, manage food costs, and minimize waste.
• Ensure all food preparation and handling complies with health, safety, and hygiene standards.
• Work closely with the events and catering management team to ensure client satisfaction and smooth event execution.

Skills

Banqueting experience

Team leadership

Menu adaptation

Food safety knowledge

Cost control

Job description

Placements24 in Rustenburg is seeking an experienced Banqueting Chef to oversee culinary production for large-scale events at a premier venue. You will lead a kitchen team, craft diverse menus, and ensure flawless service for weddings, corporate functions, and other major events.

The role requires strong organization, creativity in menu adaptation, and the ability to work under pressure while delivering high-quality food and presentation for hundreds of guests.