Banquet Cheff

Oversees the work of the banquet kitchen staff.
- Takes orders from the executive chef.
- Helps maintain a safe and sanitary kitchen cleaning up spills and other potential hazards immediately.
- Assists with training of newly hired kitchen staff.
- Makes sure adequate numbers of kitchen staff are scheduled to properly handle each banquet.
- Participates in employee evaluations and necessary disciplinary actions.
- Meets with potential banquet clients to discuss menu options.
- Develops menus based on client specifications and contracts.
- Places orders for recipe ingredients including meats, fresh fruits and produce, herbs, spices and other supplies.
- Supervises junior cooks and other members of the kitchen staff.
- Ensures that all standards of safety are strictly observed.
- Presents the finished product to the customer for approval.
- Monitors the quality of the banquet meal during the event.
- Evaluates client satisfaction.
- Looks for ways to save the facility money while still providing top quality products and services for clients.
- Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to formal dinners with multi-course meals that are individually plated.
- Travels to offsite areas in the event a banquet is catered at another location.

**Required Knowledge, Skills and Abilities**
- Must have the ability to multi-task while remaining focused on the goal.
- Must have excellent verbal communication and leadership skills.
- Be able to express creativity through food selections, preparation and presentation.

**Education and Experience**
- High school diploma or equivalent.
- Degree from accredited culinary school.

Several years’ experience in the food industry, food production and supervision of kitchen staff.

**Salary**: R12 000,00 - R15 000,00 per month