Head Caterer and Kitchen Manager

Placements24; Queenstown; On-site; NZD 120,000 - 180,000; Full time

Benefits offered by this job

Competitive salary

Performance-based bonuses

Relocation assistance

Professional development

Career advancement opportunities

Job summary

Placements24 is seeking a Head Caterer and Kitchen Manager to lead the catering division in Queenstown. The role requires culinary excellence, strong operational leadership, and strategic vision to grow a hospitality group.

You will oversee menu development, food production, kitchen staff, inventory, and compliance with safety standards, while driving profitability and exceptional client service across events.

Qualifications

• Minimum 6-8 years in catering or food service management.
• At least 3 years in Head Chef / Kitchen Manager role.
• Formal culinary training or hospitality management degree preferred.

Responsibilities

• Lead and manage day-to-day operations of the catering kitchen, ensuring efficiency and excellence.
• Develop and refine diverse menus for various event types and client preferences.
• Oversee all food preparation, cooking, and presentation activities, maintaining quality standards.
• Manage and mentor the kitchen team, fostering a positive and productive work environment.
• Implement and enforce rigorous food safety, hygiene, and sanitation protocols.
• Control inventory, manage stock levels, and optimize food and labor costs.
• Oversee procurement of ingredients and build relationships with suppliers.
• Collaborate with sales and event planning teams to ensure successful event execution.

Skills

Catering management

Leadership

Menu development

Food costing

Inventory management

Food safety

Vendor relations

Education

Culinary degree or Hospitality Management

Job description

About the Role

Our client, a well-established hospitality group with a growing presence in the Eastern Cape, is seeking a highly skilled and experienced Head Caterer and Kitchen Manager to lead their catering division in Queenstown, Eastern Cape . This senior role requires a blend of culinary expertise, strong operational management, and strategic leadership. You will be responsible for overseeing all aspects of the catering operation, including menu development, food production, kitchen staff management, inventory control, and ensuring the highest standards of food quality, safety, and customer satisfaction. The ideal candidate will have a proven track record in managing commercial kitchens, a deep understanding of catering logistics, and the ability to innovate and drive profitability. You will work closely with the management team to develop and execute catering strategies that align with the company's vision, serving a diverse clientele within Queenstown and surrounding areas. This is a pivotal position for a culinary professional looking to make a significant impact.

Key Responsibilities

• Lead and manage all day-to-day operations of the catering kitchen, ensuring efficiency and excellence.
• Develop and refine diverse menus that cater to various event types and client preferences.
• Oversee all food preparation, cooking, and presentation activities, maintaining exceptional quality standards.
• Manage and mentor the kitchen team, fostering a positive and productive work environment.
• Implement and enforce rigorous food safety, hygiene, and sanitation protocols.
• Control inventory, manage stock levels, and optimize food and labor costs.
• Oversee procurement of ingredients and build strong relationships with suppliers.
• Collaborate with sales and event planning teams to ensure successful event execution.
• Ensure compliance with all relevant health and safety regulations.
• Contribute to the strategic planning and growth of the catering business.

Requirements

• A minimum of 6-8 years of progressive experience in catering or food service management, with at least 3 years in a Head Chef, Executive Chef, or Kitchen Manager role.
• Formal culinary training or a degree in Hospitality Management is highly preferred.
• Demonstrated expertise in menu development, food costing, and inventory management.
• Proven leadership and team management skills with the ability to motivate staff.
• In-depth knowledge of food safety standards (e.g., HACCP certification is a plus).
• Strong understanding of operational efficiency and cost control in a kitchen environment.
• Excellent problem-solving, decision-making, and communication skills.
• Ability to work effectively under pressure and manage multiple priorities in a demanding setting.
• Passion for culinary arts and a commitment to quality service.
• Based in or willing to relocate to Queenstown, Eastern Cape .

Benefits

• Competitive salary and performance-based bonuses.
• Opportunity to lead and shape the catering division of a growing hospitality group.
• Manage a variety of exciting events and diverse clientele.
• Professional development and career advancement opportunities.
• Supportive management and a dedicated team.
• Relocation assistance may be considered for the right candidate.