Lead Banqueting Chef

Placements24; George; On-site; ZAR 600,000 - 900,000; Full time

Benefits offered by this job

Attractive salary

State-of-the-art kitchen

Career advancement

Performance bonuses

Prestigious events

Job summary

Placements24 seeks a Lead Banqueting Chef to orchestrate banqueting and event catering operations in George, Western Cape. You will design menus, lead a kitchen brigade, and ensure top-tier food quality, hygiene, and client satisfaction for high-profile events.

You will mentor staff, drive culinary innovation, and manage costs while maintaining outstanding service in a fast-paced setting. Evening/weekend flexibility is required as events dictate schedules.

Qualifications

• Minimum 8 years progressive culinary experience, with 3–5 years in a supervisory or leadership role within banqueting or event catering.
• Formal culinary qualification from a reputable institution is highly desirable.
• Proven expertise in menu creation, costing, and execution for large-scale events.
• Excellent leadership and interpersonal skills with strong communication.
• Sound knowledge of HACCP, food safety, and kitchen hygiene.
• Ability to manage kitchen operations, costs, and minimize waste.

Responsibilities

• Design and execute creative menus for banquets, conferences, weddings and events.
• Lead, train, and manage the banqueting kitchen brigade.
• Oversee daily kitchen operations, including prep, cooking, plating and hygiene.
• Manage inventory, stock control, and procurement ensuring freshness and cost-effectiveness.
• Collaborate with events management teams to ensure seamless event execution and client satisfaction.
• Implement strict food safety, sanitation, and HACCP standards.
• Control food costs and minimize waste through efficient kitchen practices.
• Maintain cleanliness and organization of all kitchen areas.
• Stay updated on culinary trends and introduce new techniques.
• Conduct regular performance reviews and provide feedback.

Skills

Staff leadership

Menu costing

Menu creation

Food safety HACCP

Event catering

Budget control

Operations management

Communication

Education

Formal culinary qualification

Job description

About the Role

Our client, a renowned hospitality group in the scenic city of George , Western Cape, is seeking a highly skilled and creative Lead Banqueting Chef to orchestrate their prestigious banqueting and event catering operations. This pivotal role demands culinary expertise, exceptional leadership, and a keen eye for detail to consistently deliver outstanding gastronomic experiences. The Lead Banqueting Chef will be responsible for developing innovative menus, managing kitchen staff, ensuring the highest standards of food quality and presentation, and driving culinary excellence across all catered events. Working within a vibrant and fast-paced environment, you will play a key role in shaping the culinary direction of events held at premier venues in the Western Cape . This position is ideal for a chef who thrives under pressure, possesses a deep understanding of banqueting logistics, and is passionate about creating memorable dining occasions for a discerning clientele. You will be a mentor to your team, fostering a culture of creativity, efficiency, and continuous improvement in all kitchen operations, ensuring our client remains at the forefront of event dining.

Key Responsibilities

• Design and execute creative, high-quality menus for banquets, conferences, weddings, and other special events.
• Lead, train, mentor, and manage the banqueting kitchen brigade, ensuring optimal performance and adherence to standards.
• Oversee daily kitchen operations, including food preparation, cooking, plating, and maintaining impeccable hygiene standards.
• Manage inventory, stock control, and procurement of ingredients, ensuring freshness, quality, and cost-effectiveness.
• Collaborate with the catering and events management teams to ensure seamless event execution and client satisfaction.
• Implement and enforce strict food safety, sanitation, and health code regulations (HACCP).
• Control food costs and minimize wastage through efficient kitchen practices.
• Maintain the cleanliness and organization of the kitchen, including all equipment and storage areas.
• Stay abreast of current culinary trends and innovations, introducing new techniques and dishes where appropriate.
• Conduct regular performance reviews for kitchen staff and provide constructive feedback.

Requirements

• A minimum of 8 years of progressive culinary experience, with at least 3-5 years in a supervisory or leadership role within banqueting or event catering.
• Formal culinary qualification from a reputable institution is highly desirable.
• Demonstrated expertise in menu creation, costing, and execution for large-scale events.
• Exceptional leadership, communication, and interpersonal skills.
• Strong understanding of food safety, HACCP, and kitchen hygiene protocols.
• Proven ability to manage kitchen operations efficiently, control costs, and minimize waste.
• Creative flair and a passion for presenting food to a high standard.
• Ability to work under pressure and manage multiple tasks in a dynamic environment.
• Flexibility to work evenings, weekends, and public holidays as required by event schedules.
• Must be based in or willing to relocate to George , Western Cape .

Benefits

• Attractive salary package reflecting your expertise and contribution.
• Opportunity to lead culinary innovation in a prestigious event setting.
• Access to state-of-the-art kitchen facilities.
• Career advancement prospects within a growing hospitality group.
• Be part of a team dedicated to delivering exceptional guest experiences in the beautiful Western Cape .
• Potential for bonuses based on performance and profitability.