Banqueting Sous Chef
Phoenix Recruitment Stellenbosch
Duties:
Assist in planning, organizing, and directing all banquet food preparation and productionSupervise 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 12Culinary 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
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