Banqueting Sous Chef

Minor Hotels; Johannesburg; On-site; ZAR 250,000 - 360,000; Full time

Job summary

NH Hotels & Resorts operates NH Johannesburg Sandton and is seeking a seasoned Banqueting Chef to lead our banquet kitchen operations. You will oversee day-to-day production for all banquet and event functions, ensure menus meet recipes and presentation standards, and coordinate schedules.

You will also manage chefs and kitchen staff, mentor juniors, and collaborate with event teams to deliver exceptional service.

Responsibilities

• Oversee the day-to-day operations of the banqueting kitchen.
• Plan, organise, and supervise food production for all banquet and event functions.
• Ensure all banquet menus are prepared according to approved recipes, portion standards, and presentation guidelines.
• Coordinate production schedules to meet event timelines and service requirements.
• Ensure all kitchen stations are fully prepared before each event.
• Supervise food preparation, plating, and service during functions.
• Monitor workflow to ensure timely delivery of meals to banquet venues.
• Ensure kitchen cleanliness and organisation throughout all operations.
• Prepare, cook, and present food to the highest culinary standards.
• Monitor food quality, taste, texture, presentation, and temperature.
• Ensure consistency across all banquet menus and service styles, including plated meals, buffets, cocktail receptions, and canapés.
• Conduct quality checks before food leaves the kitchen.
• Ensure portion control is maintained throughout service.
• Address quality concerns immediately and implement corrective actions.
• Adapt menus to accommodate dietary requirements, allergies, and cultural preferences where required.
• Ensure all food is served within agreed service times.
• Review banquet event orders (BEOs) and production schedules.
• Collaborate with the Food & Beverage Manager, Banqueting Manager, Conference & Events team, and Executive Chef to plan event menus and logistics.
• Participate in event planning meetings and pre-function briefings.
• Coordinate staffing and production requirements based on event size and complexity.
• Support menu tastings for clients and event organisers.
• Ensure readiness for last-minute changes and special requests.
• Assist with off-site catering functions where applicable.
• Supervise Chef de Parties, Commis Chefs, Apprentice Chefs, Kitchen Assistants, and Casual Kitchen Staff assigned to banqueting.
• Allocate duties and responsibilities across kitchen sections.
• Conduct daily briefings and service meetings.
• Train and mentor junior kitchen team members in culinary techniques and banquet service standards.
• Monitor team members performance and provide coaching.
• Promote teamwork, professionalism, and effective communication.
• Assist in recruitment, onboarding, and performance evaluations.
• Manage team member discipline in accordance with hotel policies

Job description

Job Location: NH Johannesburg Sandton

NH Hotels & Resorts is a globally recognised hospitality brand built on three pillars: value for money, prime locations, and service with a human touch. With a strong presence in Europe and the Americas, we are expanding into the Middle East, Asia, and Australasia.

Down-to-earth, innovative, reliable, and genuinely friendly — this is what NH stands for. We welcome business travellers, families, couples, and friends looking for a fresh getaway, and we pride ourselves on delivering exactly what our guests need, every time. If you believe great hospitality is about people as much as places, NH is where you belong. Always a pleasure.

We refurb Banqueting spaces

Key Duties And Responsibilities

Banqueting Kitchen Operations

• Oversee the day-to-day operations of the banqueting kitchen.
• Plan, organise, and supervise food production for all banquet and event functions.
• Ensure all banquet menus are prepared according to approved recipes, portion standards, and presentation guidelines.
• Coordinate production schedules to meet event timelines and service requirements.
• Ensure all kitchen stations are fully prepared before each event.
• Supervise food preparation, plating, and service during functions.
• Monitor workflow to ensure timely delivery of meals to banquet venues.
• Ensure kitchen cleanliness and organisation throughout all operations.

Food Preparation & Quality Control

• Prepare, cook, and present food to the highest culinary standards.
• Monitor food quality, taste, texture, presentation, and temperature.
• Ensure consistency across all banquet menus and service styles, including plated meals, buffets, cocktail receptions, and canapés.
• Conduct quality checks before food leaves the kitchen.
• Ensure portion control is maintained throughout service.
• Address quality concerns immediately and implement corrective actions.
• Adapt menus to accommodate dietary requirements, allergies, and cultural preferences where required.
• Ensure all food is served within agreed service times.

Event Planning & Coordination

• Review banquet event orders (BEOs) and production schedules.
• Collaborate with the Food & Beverage Manager, Banqueting Manager, Conference & Events team, and Executive Chef to plan event menus and logistics.
• Participate in event planning meetings and pre-function briefings.
• Coordinate staffing and production requirements based on event size and complexity.
• Support menu tastings for clients and event organisers.
• Ensure readiness for last-minute changes and special requests.
• Assist with off-site catering functions where applicable.

Leadership & Team Management

• Supervise Chef de Parties, Commis Chefs, Apprentice Chefs, Kitchen Assistants, and Casual Kitchen Staff assigned to banqueting.
• Allocate duties and responsibilities across kitchen sections.
• Conduct daily briefings and service meetings.
• Train and mentor junior kitchen team members in culinary techniques and banquet service standards.
• Monitor team members performance and provide coaching.
• Promote teamwork, professionalism, and effective communication.
• Assist in recruitment, onboarding, and performance evaluations.

Manage team member discipline in accordance with hotel policies

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