Executive Banqueting Sous Chef: Lead Large-Scale Events

Placements24; Klerksdorp; On-site; ZAR 1,000,000 - 1,400,000; Full time

Benefits offered by this job

Competitive salary

Performance incentives

Professional development

Exposure to prestigious events

Job summary

Placements24 in Klerksdorp, North West, seeks an Executive Sous Chef specializing in Banqueting to lead large-scale events. Working with the Executive Chef, you’ll manage kitchen operations, mentor the team, and craft innovative menus for prestigious banquets.

This senior role requires 5–7 years in high-volume catering, strong leadership, and expertise in food costing, HACCP, and quality control. You will drive excellence, ensure flawless execution, and contribute to client satisfaction at every

Qualifications

• 5–7 years of progressive culinary experience with a focus on banqueting and large-scale events.
• Sous Chef or Senior Chef de Partie experience in high-volume catering or fine dining.
• Formal culinary training or a recognized culinary degree is advantageous.
• Exceptional leadership, coaching and team development skills.
• Strong knowledge of food costing, inventory management and financial control.
• HACCP knowledge and sanitation standards are understood and applied.

Responsibilities

• Oversee banqueting kitchen operations, including production, quality control and staff management.
• Supervise and train chefs and kitchen personnel, fostering excellence and continuous improvement.
• Contribute to menu development with seasonal ingredients and innovative techniques for banquets.
• Ensure high standards of food quality, presentation and taste for all events.
• Manage inventory, procurement and cost control to maximize profitability.
• Adhere to health, safety and company policies; collaborate with event planners and sales teams.

Skills

Leadership

Banquet catering

Staff training

Food costing

Education

Culinary degree

Job description

Placements24 in Klerksdorp, North West, seeks an Executive Sous Chef specializing in Banqueting to lead large-scale events. Working with the Executive Chef, you’ll manage kitchen operations, mentor the team, and craft innovative menus for prestigious banquets.

This senior role requires 5–7 years in high-volume catering, strong leadership, and expertise in food costing, HACCP, and quality control. You will drive excellence, ensure flawless execution, and contribute to client satisfaction at every