Head Chef | High-Volume Catering Leader (Flexible Hours)

Placements24; Willows (CA); On-site; USD 54,000 - 78,000; Full time

Benefits offered by this job

Accommodation assistance for relocat

Job summary

Placements24 is recruiting a Head Chef for a prominent South African catering operation in Welkom, Free State. You will lead a busy kitchen, develop menus, manage the team, and ensure food safety across high-volume events.

You must have a culinary degree, at least 7 years’ experience, and a track record in menu costing and cost control. The role demands leadership, organizational excellence, and flexibility for weekends and holidays.

Qualifications

• Minimum of 7 years of experience as a Chef, with at least 3 years in a Head Chef or Sous Chef role in high-volume catering.

Responsibilities

• Lead and manage all kitchen operations, including food preparation, cooking, and presentation.
• Develop innovative and appealing menus that cater to diverse client needs and dietary requirements.
• Oversee the entire kitchen team, providing guidance, training, and performance management.
• Ensure strict adherence to food safety, hygiene, and sanitation standards.
• Manage food costs effectively through strategic menu planning, portion control, and waste reduction.
• Maintain inventory control, including ordering, receiving, and storing ingredients.
• Collaborate with the catering management team to ensure seamless event execution.
• Stay abreast of culinary trends and introduce new techniques and dishes to enhance the menu offerings.
• Ensure all kitchen equipment is properly maintained and functioning efficiently.
• Uphold the highest standards of quality and consistency in all dishes prepared in Welkom.

Skills

Leadership

Menu development

Menu costing

Food safety

Time management

Education

Culinary degree

Job description

Placements24 is recruiting a Head Chef for a prominent South African catering operation in Welkom, Free State. You will lead a busy kitchen, develop menus, manage the team, and ensure food safety across high-volume events.

You must have a culinary degree, at least 7 years’ experience, and a track record in menu costing and cost control. The role demands leadership, organizational excellence, and flexibility for weekends and holidays.