Head Catering Chef - Lead Creative Menus for Events

Placements24; Riverton (UT); On-site; USD 54,000 - 79,000; Full time

Benefits offered by this job

Competitive salary

Modern kitchen facilities

Staff meals

Professional growth

Key role in Upington catering scene

Job summary

Placements24 is seeking an experienced Head Catering Chef for our client in Upington, Northern Cape. The role oversees all culinary operations, including menu development, food preparation, and kitchen management, with frequent travel to event sites.

The ideal candidate brings 5–7 years of culinary experience, including leadership at head chef level, and a strong background in menu costing, staff supervision, and food safety standards like HACCP.

Qualifications

• Progressive culinary experience, 5–7 years, including 2–3 years in head chef roles.
• Certified in HACCP or food safety standards.
• Proven ability to develop innovative menus for high-volume events.

Responsibilities

• Lead and manage all kitchen operations, including menu planning, food prep, and presentation.
• Develop innovative menus reflecting trends and seasonal ingredients for Upington events.
• Oversee training, scheduling, and performance of kitchen staff.
• Ensure adherence to food safety and sanitation standards.
• Manage inventory, procurement, and cost control for profitability.
• Collaborate with event planning to meet culinary requirements.
• Maintain equipment and a clean, organized kitchen.
• Conduct regular quality control on all dishes.
• Respond to issues in kitchen or event sites.
• Foster a positive, collaborative kitchen environment.

Skills

Leadership

Menu Development

Food Safety (HACCP)

Team Management

Cost Control

Education

Culinary Degree

Job description

Placements24 is seeking an experienced Head Catering Chef for our client in Upington, Northern Cape. The role oversees all culinary operations, including menu development, food preparation, and kitchen management, with frequent travel to event sites.

The ideal candidate brings 5–7 years of culinary experience, including leadership at head chef level, and a strong background in menu costing, staff supervision, and food safety standards like HACCP.