Banqueting Sous Chef

SUMMARY:
Wine Estate & Hotel in the Stellenbosch / Brackenfell area is looking for a Banqueting Sous Chef.
 
The Banqueting Sous Chef assists the Executive Chef in overseeing all aspects of banquet kitchen operations.
 
This role is responsible for ensuring high-quality food production, maintaining consistency, managing kitchen staff during events, and ensuring efficient execution of large-scale functions.

POSITION INFO:
Duties:

Assist in planning, organizing, and directing all banquet food preparation and production
Supervise kitchen staff during banquet events to ensure smooth and timely service
Ensure all dishes are prepared according to recipes, standards, and presentation guidelines
Coordinate with the events and front-of-house teams to meet event requirements and timelines
Monitor food quality, portion control, and waste management
Help develop banquet menus in collaboration with the Executive Chef
Maintain cleanliness, organization, and food safety standards in compliance with health regulations
Train, mentor, and support junior kitchen staff
Manage inventory, ordering, and stock rotation for banquet operations
Step in to lead the kitchen in the absence of the Executive or Banquet Chef

Requirements:

Grade 12
Culinary diploma or equivalent experience preferred
Proven experience as a Sous Chef or senior chef role, preferably in banqueting or large-scale catering
Strong knowledge of food production techniques and kitchen operations
Ability to manage high-volume service under pressure
Excellent leadership and communication skills
Knowledge of food safety and sanitation standards (e.g., HACCP)
Leadership and team management
Time management and organization
Attention to detail
Problem-solving
Ability to multitask in fast-paced environments