Cape Town Region: Hotel Banqueting Executive Chef – Cape Town City Bowl posted by C & G Hospitality Recruitment T/A Hotelrecruiters

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