Polokwane: Banqueting Chef

Qualifications Diploma/Certificate in Professional Cookery, Culinary Arts, or equivalent. Food Safety / HACCP certification (essential). Experience 35 years experience in a professional kitchen. 12 years experience specifically in banqueting, events, or large-volume catering. Experience in hotels or conference venues (advantageous). Technical Skills Strong ability to cook for large numbers while maintaining consistency. Excellent knowledge of buffet, plated, canapé, and function-style menus. Strong organisational skills and ability to multitask under pressure. Proficiency in kitchen equipment and large-scale production techniques. Familiarity with menu costing, portion control, and stock management. Core Competencies Effective communication and teamwork. Ability to follow and produce event-specific menus. Strong time-management and planning skills. Problem-solving and adaptability in fast-paced environments. Personal Attributes Calm and efficient under pressure. Creative with presentation and food styling. Reliable, disciplined, and detail-oriented. Passionate about hospitality and guest satisfaction.