<p><strong>A hands-on Banqueting Executive Chef is required for busy luxury hotel in Cape Town City Bowl.</strong></p><p>The successful banquet executive chef oversee all food preparation for our clients large-scale events, weddings, conferences, and banquets, focusing on high-volume production, menu development, quality control, and managing kitchen staff to ensure seamless, well-presented service for large volume pax counts.</p><p>This role blends culinary creativity with logistical and organizational skills to coordinate large food orders, manage food costs, and meet strict event timelines</p><p><strong>Key Responsibilities:</strong></p><ul><li><p><strong>Menu Development: </strong>Create and develop menus based on client needs and hotel standards, covering a range of events from small meetings to large formal dinners. </p></li><li><p><strong>Staff Supervision: </strong>Lead, train, and mentor junior kitchen staff, ensuring proper staffing levels, efficient work, and adherence to safety protocols. </p></li><li><p><strong>Food Production: </strong>Oversee the cooking, preparation, and presentation of all food for banquets, ensuring consistency and quality that aligns with hotel standards. </p></li><li><p><strong>Quality Control: </strong>Monitor the quality of ingredients, food preparation, and finished dishes, conducting inspections to maintain high standards. </p></li><li><p><strong>Inventory & Ordering: </strong>Manage inventory, control food costs, place orders for ingredients, and ensure supplies are stocked and stored correctly. </p></li><li><p><strong>Kitchen Management: </strong>Maintain a safe and sanitary kitchen environment, ensuring all hygiene and safety regulations are followed. </p></li><li><p><strong>Client Communication: </strong>Meet with clients to discuss menu options and ensure their satisfaction with the culinary experience. </p></li><li><p><strong>Cost Control: </strong>Look for ways to improve cost-efficiency and profitability without sacrificing the quality of food and service. </p></li></ul><p><strong>Minimum Requirements:</strong></p><ul><li><p>Formal culinary qualification</p></li><li><p>Minimum 4 to 5 years Banqueting Chef experience within a high-end hotel environment.</p></li></ul><ul><li><p>Previous high-end banqueting experience for large pax counts of 300+ beneficial.</p></li><li><p>Strong culinary skills and creativity.</p></li><li><p>Excellent leadership and team management abilities.</p></li><li><p>In-depth knowledge of kitchen hygiene and sanitation standards, including HACCP regulations.</p></li><li><p>Exceptional communication skills.</p></li><li><p>Strong organizational and time management abilities.</p></li><li><p>The ability to work under pressure and manage multiple tasks simultaneously.</p></li></ul>