Polokwane: Banqueting Chef posted by HotelJobs

Job Purpose The Banqueting Chef is responsible for planning, preparing, and executing all food-related aspects of events, conferences, weddings, and functions. The role ensures that all dishes are produced to high standards, delivered efficiently for large groups, and align with the events menu requirements. The Banqueting Chef works closely with the Events and F&B teams to ensure smooth, successful service for every function. Key Responsibilities Event & Banqueting Production Plan and prepare food for banquets, buffets, conferences, weddings, cocktails, and special events. Execute large-volume cooking while maintaining quality, taste, and presentation. Ensure dishes match event specifications, dietary requirements, and guest expectations. Coordinate with event planners, F&B managers, and service staff. Menu Planning & Execution Create and refine banqueting menus tailored to event types and budgets. Assist the Executive Chef in costing menus and maintaining GP targets. Prepare mise-en-place ahead of events and ensure timely service execution. Develop creative presentation styles for buffets, canaps, and plated meals. Kitchen Operations Organise banqueting kitchen areas and allocate tasks to the team. Maintain cleanliness, organisation, and compliance with hygiene standards. Conduct pre-event checks to ensure readiness of equipment and supplies. Coordinate dispatch of food during events for efficient service. Stock & Inventory Management Manage stock levels, requisitions, and ordering for banqueting events. Monitor portion control, food wastage, and quality of ingredients. Work with the stores department to ensure timely delivery of goods. Team Supervision Train; supervise, and support junior chefs and kitchen staff. Ensure the team understands event timelines and service requirements. Manage staff during event service, ensuring efficiency and professionalism. Quality; Safety & Compliance Enforce HACCP, food safety, and sanitation standards. Ensure all food is handled, cooked, and stored safely. Comply with venue, health, and safety regulations at all times. 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, canap, 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.