Senior Sous Chef - Banqueting & Outside Catering

Placements24; Vereeniging; On-site; ZAR 420,000 - 600,000; Full time

Benefits offered by this job

Prestigious catering operation

High-profile events across Gauteng

Professional growth

Stimulating culinary environment

Job summary

Placements24 in Vereeniging is seeking a Senior Sous Chef to lead a high-volume banqueting and outside catering kitchen. You will work with the Head Chef to deliver exceptional menus and flawless events across Gauteng, including weddings and corporate functions.

The role requires strong leadership, menu costing, and strict adherence to HACCP and safety standards. Flexible hours for events, staff development, and cost control are essential.

Qualifications

• Minimum 6 years of experience as Sous Chef or Senior Chef de Partie in high-volume banqueting/outside catering.
• Proven cost management, inventory control and menu costing experience.
• Strong leadership and ability to mentor kitchen staff.
• HACCP and food safety regulations knowledge.
• Willingness to work flexible hours for events.

Responsibilities

• Oversee kitchen operations for banqueting and outside catering in Vereeniging.
• Train and mentor junior chefs and kitchen staff.
• Plan and develop menus aligned with client needs and seasonal availability.
• Manage food preparation, cooking and presentation for events.
• Ensure HACCP and food safety compliance.
• Control food costs and optimize purchasing.
• Maintain equipment and a clean, safe kitchen.
• Collaborate with events team for seamless execution.
• Troubleshoot in busy service periods.
• Foster positive kitchen culture.

Skills

Leadership

Menu engineering

Inventory management

Food safety HACCP

Culinary techniques

Budgeting & cost control

Team mentorship

Education

Culinary qualification (advantageous)

Job description

About the Role

Our client, a leading hospitality provider renowned for its exceptional **Vereeniging**-based banqueting and outside catering services, is seeking a highly experienced and talented Senior Sous Chef. This role demands a culinary professional with a strong background in managing large-scale catering operations, menu development, and kitchen team leadership. You will work closely with the Head Chef to ensure the consistent delivery of high-quality cuisine for a variety of events, from intimate corporate lunches to grand wedding receptions across **Gauteng**. The ideal candidate possesses a deep understanding of culinary techniques, stringent food safety standards, and cost management within a high-volume catering environment. This is a critical role that requires passion, precision, and a commitment to culinary excellence in the **Vereeniging** area.

Key Responsibilities

• Assist the Head Chef in overseeing all aspects of kitchen operations for banqueting and outside catering in **Vereeniging**.
• Supervise, train, and mentor junior chefs and kitchen staff, ensuring high standards of performance and food quality.
• Participate actively in menu planning and development, creating innovative dishes that align with client needs and seasonal availability.
• Manage food preparation, cooking, and presentation for all catered events, ensuring consistency and excellence.
• Ensure strict adherence to food safety, hygiene, and sanitation standards, including HACCP principles.
• Control food costs, manage inventory, conduct stock takes, and optimize purchasing to maximize profitability.
• Maintain kitchen equipment and ensure a clean, organized, and safe working environment.
• Collaborate with the catering and events team to ensure seamless execution of all functions.
• Handle troubleshooting and problem-solving within the kitchen during busy service periods.
• Contribute to a positive and productive kitchen culture, fostering teamwork and skill development.

Requirements

• A minimum of 6 years of experience as a Sous Chef or Senior Chef de Partie in a high-volume banqueting or outside catering establishment, preferably near **Vereeniging**.
• Proven experience in menu engineering, costing, and inventory management within a large-scale catering context.
• Strong leadership and team management skills, with the ability to motivate and guide kitchen staff.
• In-depth knowledge of a wide range of culinary techniques, international cuisines, and presentation styles.
• Comprehensive understanding of food safety regulations and HACCP protocols.
• Excellent organizational skills and the ability to manage multiple tasks efficiently under pressure.
• Strong communication and interpersonal skills, enabling effective collaboration with various teams and clients.
• Ability to work flexible hours, including evenings, weekends, and public holidays, as required by event schedules in **Gauteng**.
• A passion for food quality, culinary innovation, and service excellence.
• Culinary qualification from a recognized institution is advantageous.

Benefits

• A competitive annual salary of R .
• Opportunity to work with a prestigious catering operation in **Vereeniging**.
• Be involved in high-profile events across the **Gauteng** region.
• Professional growth and development within a reputable hospitality group.
• A stimulating and challenging culinary environment.