Event Head Chef - Lead Fine-Dining on a Regenerative Farm

Boschendal Limited; Worcester; On-site; ZAR 600,000 - 1,100,000; Full time

Job summary

Boschendal is seeking an experienced Event Head Chef to oversee daily kitchen operations, menu design, and event catering for restaurant and special functions. You will lead a high‑performing team, manage costs, and ensure top quality and consistency across all service events.

The role requires a culinary qualification and at least five years in fine dining or event catering, with strong leadership and HACCP knowledge.

Qualifications

• Culinary qualification or equivalent.
• Minimum 5 years’ experience in fine dining, high-quality restaurants, or event catering environments.
• Proven leadership experience as a Head Chef or Senior Sous Chef.
• In-depth knowledge of food safety, HACCP, and event compliance requirements.
• First aid training and fire safety knowledge.

Responsibilities

• Lead, manage, and inspire the entire kitchen team to ensure smooth, efficient, and high-quality food production.
• Recruit, train, mentor, and develop kitchen staff in line with business standards.
• Prepare and manage kitchen rosters, ensuring appropriate staffing levels for daily service.
• Monitor and approve time & attendance records to ensure accurate clocking and labour control.
• Maintain high staff morale, productivity, discipline, and professional conduct.
• Establish, implement, and enforce kitchen policies, procedures, health regulations, and safety standards.
• Plan, design, and execute seasonal menus, event menus, and special function offerings in line with the venue’s concept and budget.
• Ensure all dishes are prepared and presented to the highest standards of quality, consistency, and creativity.
• Oversee food preparation across all sections, ensuring correct portion control.
• Monitor the quality, freshness, taste, temperature, and presentation of all food items.
• Manage special dietary requirements, allergens, and customer preferences for both restaurant service.
• Review and improve menus based on customer feedback, event performance, and profitability.
• Take full responsibility for inventory control, ordering, and supplier coordination for both daily service.
• Maintain accurate records of stock usage, wastage, and event-specific food costs.
• Control food and labour costs by minimising waste, optimising prep, and ensuring efficient use of resources.
• Ensure all kitchen equipment, event equipment, and utensils are properly maintained and sanitised.
• Ensure full compliance with food safety, hygiene, and workplace health and safety regulations.
• Implement and maintain HACCP systems for kitchen and event operations.
• Ensure safe transport, storage, and handling of food for off-site and on-site.
• Oversee cleaning schedules and sanitation standards across all kitchen and event preparation areas.
• Maintain clear communication with kitchen, front-of-house, and management teams.
• Coordinate with service and staff to ensure seamless food delivery and service.
• Report operational issues, staffing challenges, or event-related concerns promptly.
• Monitor kitchen and event performance and conduct regular staff evaluations.
• Provide coaching and feedback to kitchen and event staff.
• Prepare reports on food costs, labour costs, inventory, and event profitability.
• Ensure exceptional culinary experiences for restaurant guests and event clients.
• Address and resolve customer or client feedback and complaints professionally.
• Maintain the venue’s reputation for excellence in both daily service.

Skills

Fine dining

Leadership

Menu development

Costing

HACCP knowledge

Problem solving

Communication

Education

Culinary qualification

Job description

Boschendal is seeking an experienced Event Head Chef to oversee daily kitchen operations, menu design, and event catering for restaurant and special functions. You will lead a high‑performing team, manage costs, and ensure top quality and consistency across all service events.

The role requires a culinary qualification and at least five years in fine dining or event catering, with strong leadership and HACCP knowledge.