Sous Chef - Banqueting

Placements24; Johannesburg; On-site; ZAR 180,000 - 300,000; Full time

Benefits offered by this job

Competitive salary

Overtime opportunities

Professional training

Career advancement

Supportive team

Job summary

Placements24 in Rustenburg is seeking a skilled Sous Chef to support the Head Chef in managing banqueting kitchen operations for large-scale events.

You will assist in menu planning, food preparation, and ensure top quality standards while leading a kitchen team in a fast-paced environment. This role offers competitive pay and opportunities for overtime, with access to professional training within a reputable catering organization.

Qualifications

• Experience as Sous Chef or Chef de Partie in high-volume banqueting.
• Strong knowledge of banquet operations and cooking techniques.
• Strong leadership and ability to manage a kitchen team under pressure.
• Commitment to high food safety standards and HACCP principles.

Responsibilities

• Assist Head Chef in developing banqueting menus for large events.
• Oversee kitchen operations, food prep, cooking, and plating for banquets.
• Train and supervise junior staff and ensure recipe adherence.
• Control inventory, food costs, and waste within the banqueting section.
• Ensure health and safety compliance in the kitchen.
• Collaborate with event coordinators to execute orders on time.

Skills

Leadership

Team management

HACCP / Food safety

Pressure tolerance

Job description

About the Role

Our client is searching for a skilled and dedicated Sous Chef to support the Head Chef in managing the banqueting kitchen operations in Rustenburg . This role involves assisting in menu planning, food preparation, and ensuring the highest quality standards are maintained for large-scale events. You will play a critical role in the efficiency and success of the banqueting department, working within a team committed to culinary excellence and exceptional guest experiences.

Key Responsibilities

• Assist the Head Chef in developing and implementing banqueting menus, focusing on efficiency and quality for large volumes.
• Oversee daily kitchen operations, including food preparation, cooking, and plating for banquets and catered events.
• Manage and train junior kitchen staff, ensuring adherence to recipes, cooking methods, and presentation standards.
• Maintain strict control over inventory, food costs, and waste management within the banqueting section.
• Ensure compliance with all health, safety, and hygiene regulations in the kitchen.
• Collaborate with event coordinators to ensure timely and accurate execution of all banqueting orders.

Requirements

• Previous experience as a Sous Chef or strong experience as a Chef de Partie in a high-volume catering or banqueting environment.
• Proficiency in various cooking techniques and a good understanding of banquet operations .
• Strong leadership and team management capabilities.
• Excellent knowledge of food safety standards and HACCP principles.
• Ability to work under pressure and meet tight deadlines without compromising quality.
• A passion for food and a commitment to delivering outstanding culinary results.

Benefits

• Competitive salary and opportunities for overtime pay.
• Work with a diverse range of large-scale events and high-profile clients.
• Access to professional training and development programs.
• Supportive team environment focused on growth and culinary achievement.
• Career advancement opportunities within a reputable catering organization.