banqueting head chef

WE ARE HIRING A BANQUETING HEAD CHEF
Position Overview:
The Head Chef is the visionary leader of the banqueting team, responsible for 
all aspects of kitchen operations, menu development, staff management, and 
maintaining the highest culinary standards. As the creative driving force behind 
the kitchen, the Head Chef plays a pivotal role in shaping the dining experience, 
ensuring culinary excellence, and contributing to the overall success of the 
establishment.
Key Responsibilities:
1. Strategic Leadership:
Provide visionary leadership and strategic direction for the culinary 
department. Develop and execute long-term culinary plans aligned with 
the restaurant's goals and vision.
2. Menu Creation and Innovation:
Conceptualize, design, and oversee the creation of innovative and 
diverse menus that reflect culinary trends, seasonal ingredients, and the 
establishment's concept.
3. Quality Assurance:
Ensure uncompromising quality, taste, and presentation of all dishes. 
Lead by example in maintaining the highest culinary standards.
4. Team Management:
Oversee and mentor the kitchen team, including Sous Chefs, Chef de 
Parties, and kitchen staff. Cultivate a positive, high-performance work 
environment through effective leadership and mentorship.
5. Menu Development:
Lead the creation and development of recipes, dishes, and presentation 
techniques. Continuously seek ways to elevate the dining experience.
6. Cost Control and Financial Management:
Manage ingredient inventory, control costs, and optimize kitchen 
operations to achieve financial goals. Minimize wastage and maintain 
profitability.
7. Kitchen Operations:
Manage and streamline daily kitchen operations, including staff 
scheduling, production timelines, and workflow optimization.
8. Staff Development:
Foster the professional growth and development of kitchen staff. Provide 
ongoing training, coaching, and mentorship to enhance their culinary 
skills.
9. Hygiene and Safety:
Ensure strict adherence to food safety and sanitation standards 
throughout the kitchen. Maintain a clean, organized, and safe kitchen 
environment.
10.Collaboration and Communication:
Foster effective communication with team members, superiors, servers, 
and other departments. Ensure seamless coordination across all aspects 
of food service.
11.Culinary Excellence:
Drive the establishment's reputation for culinary excellence, creativity, 
and innovation. Stay updated on industry trends and participate in 
culinary competitions or events.
Duties:

• Ensure hygiene and safety standards are followed by all team members

• Manage the kitchen team and the admin that goes with it.

• Do orders and maintain correct stock par levels and quality checks.

• Train kitchen staff and guiding the sous chef on training the juniors.

• Support the kitchen and front of house team at all times.

• Day to day operations/prep in the kitchen and delegating the team.

• Running the pass when necessary.

• Ensuring that orders are prepared and sent in a timeous manner.

• Menu Development

• Waste Management

• Requesting and receiving orders

• Managing menu/food costs diligently

• Respectful and fair treatment of all staff that you interact with

• An aptitude for admin (costings/rosters/price comparisons etc.)
Qualifications:

• Culinary degree or equivalent culinary certifications.

• At least 2-3  years' experience in a similar position in a 4* or 5* hotel or 
restaurant of equivalent standard.

• Extensive experience in progressively responsible culinary leadership 
roles, including Executive Sous Chef or Head Chef positions.

• Expert knowledge of advanced cooking techniques, ingredients, menu 
development, and kitchen management.

• Outstanding leadership, team management, and mentoring skills.

• Excellent communication, organizational, and interpersonal abilities.

• Exceptional creativity and ability to pioneer culinary innovation.

• Strong attention to detail and ability to manage high-pressure situations.

• Comprehensive understanding of food safety and sanitation regulations.
Responsibilities

• Ensure hygiene and safety standards are followed by all team members

• Manage the kitchen team and the admin that goes with it

• Train kitchen staff

• Support the kitchen and front of house team at all times

• Interact with customers to resolve complaints or receive compliments 
when needed in a calm demeanour.

• Day to day operations/prep in the kitchen.

• Running the pass when necessary.

• Ensuring that orders are prepared and sent in a timeous manner.

• Menu Development

• Waste Management

• Requesting and receiving orders

• Managing menu/food costs diligently

• Respectful and fair treatment of all staff that you interact with

• An aptitude for admin (costings/rosters/price comparisons etc.)
Physical Requirements:

• Ability to stand for extended periods.

• Lift and carry heavy pots, pans, and kitchen equipment.

• Work in a fast-paced, high-temperature kitchen environment.

• Ability to bend, kneel, and perform repetitive motions.