Lead Banquet Chef for High-Volume Events

Placements24; Rustenburg; On-site; ZAR 450,000 - 650,000; Full time

Benefits offered by this job

Competitive salary package

Career advancement opportunities

Job summary

Placements24 is seeking a skilled Banquet Chef to lead high-volume banquet operations in Rustenburg, North West. The role focuses on overseeing preparation, cooking, and presentation for large events while maintaining quality and efficiency.

The ideal candidate has extensive culinary experience, strong leadership, and a proven ability to manage inventory, costs, and staff during peak service periods in a dynamic events environment.

Qualifications

• Minimum 6 years culinary experience with at least 3 in banquet/high-volume catering.
• Proven leadership of kitchen teams.
• Strong food cost, inventory, and waste management skills.
• Based in or willing to relocate to Rustenburg, North West.

Responsibilities

• Prepare and cook food for large banquets and events, adhering to recipes and guidelines.
• Ensure dishes are presented to the highest standards across large volumes.
• Manage banquet kitchen stations, including prep, cooking, and plating.
• Oversee banquet food inventory, maintain stock levels, and minimize waste.
• Maintain strict food safety, hygiene, and sanitation practices (HACCP).
• Collaborate with Executive and Sous Chefs on menu planning for banquets.
• Train and supervise junior kitchen staff involved in banquet prep and service.
• Ensure timely execution of food prep and service during events.
• Contribute to menu development for buffet and plated banquets.

Skills

Banquet cooking

High-volume catering

Leadership

Inventory management

Food safety HACCP

Meal planning

Tools

Kitchen management software

Job description

Placements24 is seeking a skilled Banquet Chef to lead high-volume banquet operations in Rustenburg, North West. The role focuses on overseeing preparation, cooking, and presentation for large events while maintaining quality and efficiency.

The ideal candidate has extensive culinary experience, strong leadership, and a proven ability to manage inventory, costs, and staff during peak service periods in a dynamic events environment.