Head Chef - Banquets

Believe Resourcing; Cape Town; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A prestigious hospitality venue in Cape Town is seeking an experienced Head Chef to lead its Banqueting Department. You will oversee all culinary operations for functions and special events, requiring strong leadership and organization. The ideal candidate has a Culinary Diploma and over 5 years of experience in a high-volume kitchen, ideally in banqueting. Join us to deliver exceptional dining experiences in a dynamic environment.

Qualifications

• 5+ years' experience in a high-volume kitchen.
• At least 2 years in a senior or head chef role (banqueting experience preferred).
• Excellent knowledge of food safety, hygiene, and health regulations.

Responsibilities

• Oversee all kitchen operations within the Banqueting Department.
• Plan, design, and cost menus for various events.
• Supervise and coordinate food preparation and presentation.

Skills

Strong menu planning skills

Costing

Stock control

Leadership

Communication

Education

Culinary Diploma or equivalent

Tools

Excel

Word

Kitchen management systems

Job description

Job Title: Head Chef – Banqueting DepartmentLocation: Cape Town CBDType: Full-Time, PermanentSalary: R20,000 Per Month

About the Role

A prestigious hospitality venue in Cape Town CBD is seeking an experienced Head Chef to lead its Banqueting Department. The successful candidate will be responsible for overseeing all culinary operations related to functions, conferences, and special events. This role requires a creative and organised professional who can manage a team effectively, maintain high-quality food standards, and ensure that every event delivers an exceptional dining experience.

Requirements

• Minimum Culinary Diploma or equivalent qualification

• 5+ years’ experience in a high-volume kitchen, with at least 2 years in a senior or head chef role (banqueting experience preferred)
• Strong menu planning, costing, and stock control skills
• Proven ability to manage and train a diverse kitchen team
• Excellent knowledge of food safety, hygiene, and health regulations
• Ability to work under pressure and meet strict timelines
• Strong organisational, leadership, and communication skills
• Computer literacy (Excel, Word, and kitchen management systems)
• Own reliable transport essential
• Contactable references required
• Willing to undergo a polygraph test, if required

Key Responsibilities

• Oversee all kitchen operations within the Banqueting Department
• Plan, design, and cost menus for functions, weddings, and corporate events
• Supervise and coordinate food preparation, cooking, and presentation
• Maintain food quality, consistency, and portion control
• Manage stock levels, ordering, and supplier relationships
• Ensure adherence to health, hygiene, and safety standards
• Train, motivate, and evaluate kitchen staff to achieve operational excellence
• Collaborate with the Events and Front-of-House teams to deliver seamless service
• Monitor budget performance, wastage, and profitability
• Ensure that banqueting operations run efficiently, on time, and to standard