Head Chef - Banqueting & Events

Placements24; Upington; On-site; ZAR 900,000 - 1,100,000; Full time

Benefits offered by this job

Medical aid

Retirement fund contributions

Subsidized accommodation

Job summary

Placements24 in Upington, Northern Cape is seeking an accomplished Head Chef to lead the banqueting and events kitchen on-site, directing culinary strategy, menu development, and quality assurance for high-volume functions. You will manage a team of chefs and kitchen staff, train and mentor, control food costs and inventory, and ensure rigorous HACCP compliance across all events.

The role requires strong leadership, exceptional organizational skills, and a passion for delivering outstanding

Qualifications

• Minimum of 5 years of Head Chef or Executive Sous Chef experience with banqueting focus.
• Expertise in menu development, costing, and quality control for high-volume events.
• Proven leadership and team management skills.
• Strong financial understanding including budget control and P&L responsibility.
• In-depth knowledge of food safety regulations and best practices.
• Excellent organizational and time-management skills for multiple events.

Responsibilities

• Oversee all aspects of the banqueting and events kitchen, including menu planning and execution.
• Lead, train, and mentor the kitchen team to foster a high-performance environment.
• Develop seasonal, creative, cost-effective menus for various events.
• Manage inventory, ordering, receiving and storage to minimize waste.
• Control food costs and meet budget targets for the kitchen department.
• Ensure HACCP and hygiene standards are consistently applied.
• Maintain quality and presentation across all dishes.
• Collaborate with events and management teams for seamless execution.

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.