Stellenbosch: Banquet Chef

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Job Summary

Key

Responsibilities:

– Menu Planning and Development: o Design and create innovative menus for banquet events, including weddings, conferences, and corporate functions. o Collaborate with clients to customize menus based on their preferences and dietary requirements. o Stay current with culinary trends and incorporate new dishes and techniques into menus. – Food Preparation and Cooking: o Oversee the preparation, cooking, and presentation of all banquet food. o Ensure that all food is cooked to the correct temperature and consistency. o Maintain high standards of food hygiene and safety in accordance with health regulations. – Event Coordination: o Coordinate with the banquet team to ensure timely and efficient service during events. o Supervise kitchen staff and ensure that all tasks are completed to the highest standards. o Work closely with event planners, catering managers, and other – Inventory and Cost Management: o Manage inventory of food, supplies, and equipment needed for banquet events. o Monitor food costs and adjust menus and portion sizes to ensure profitability. o Order supplies and manage vendor relationships to ensure timely and cost-effective procurement. – Staff Training and Development: o Train and mentor kitchen staff on proper cooking techniques, presentation standards, and food safety. o Provide ongoing coaching and support to ensure continuous improvement and development. o Foster a positive and collaborative work environment. – Quality Control: o Conduct regular quality checks to ensure that all food meets the highest standards of taste, presentation, and consistency. o Address and resolve any issues related to food quality or guest satisfaction. Qualifications: – Experience: o Minimum of 5 years of experience in a high-volume culinary environment, with at least 2 years in a supervisory role. o Previous experience as a Banquet Chef or in a similar position preferred. – Skills: o Strong culinary skills and creativity. o Excellent leadership and team management abilities. o Effective communication and interpersonal skills. o Ability to multitask and work under pressure. o Strong organizational and time management skills. – Education: o Culinary degree or equivalent certification from an accredited culinary institution preferred. o Food safety certification required. – Physical

Requirements:

o Ability to stand for extended periods and work in a fast-paced environment. o Ability to lift and carry heavy objects Work Environment: – Dynamic and fast-paced kitchen environment. – Regular exposure to heat, steam, and kitchen equipment. – May require working evenings, weekends, and holidays to accommodate banquet schedules.

Banquet Chef position available in Cape Winelands, Stellenbosch. This job position was posted by . The job has been posted on 2024-07-08 in the Catering Hospitality category

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