Executive Catering Chef

Placements24; Gauteng; On-site; ZAR 900,000 - 1,400,000; Full time

Benefits offered by this job

Competitive salary

Performance bonuses

State-of-the-art kitchen facilities

Growth opportunities

Company-provided meals and uniforms

Job summary

Placements24 is seeking an Executive Catering Chef to lead culinary operations in Midrand, overseeing menu development, kitchen management, and event execution. You will ensure top quality, presentation, and service, while driving innovation and managing a dynamic kitchen team.

The role requires a minimum of 7 years in high-volume catering or fine dining, with at least 3 years in an Executive/Head Chef position, formal culinary training, and strong leadership capabilities.

Qualifications

• Formal culinary training or degree is required.
• Strong leadership and team management skills are essential.
• Proven expertise in menu planning, cost control, and inventory management.

Responsibilities

• Develop innovative, appealing menus for events and clients.
• Oversee all kitchen operations, including prep, cooking, plating, and hygiene.
• Lead, train and mentor kitchen staff to achieve high performance.
• Source ingredients, manage suppliers, and negotiate pricing to optimize costs.
• Coordinate with event planners and service staff for seamless execution.
• Maintain records of food costs, inventory, and expenses for reports.

Skills

Menu engineering

Leadership

Cost control

HACCP knowledge

Food safety

Staff development

Education

Culinary degree

Job description

Our client is seeking a highly experienced and creative Executive Catering Chef to lead their culinary operations in Midrand . This pivotal role involves overseeing all aspects of menu development, kitchen management, and event execution to ensure an exceptional dining experience for diverse clientele. You will be responsible for maintaining the highest standards of food quality, presentation, and service, driving innovation in culinary offerings, and managing a dynamic kitchen team to achieve operational excellence. This is an opportunity to make a significant impact in a fast-paced catering environment, shaping the culinary identity of a renowned service provider.

Key Responsibilities

• Develop innovative and appealing menus for a wide range of events, considering client preferences, dietary restrictions, and current culinary trends.
• Manage all kitchen operations, including food preparation, cooking, plating, and inventory control, ensuring efficiency and adherence to hygiene standards.
• Lead, train, and mentor kitchen staff, fostering a collaborative and high-performance team environment.
• Source high-quality ingredients, manage supplier relationships, and negotiate favorable pricing to optimize food costs.
• Oversee event execution from a culinary perspective, coordinating with event planners and service staff to ensure seamless delivery.
• Maintain meticulous records of food costs, inventory, and operational expenses, providing regular reports to management.

Requirements

• A minimum of 7 years of progressive experience in high-volume catering or fine dining, with at least 3 years in an Executive Chef or Head Chef capacity.
• Formal culinary training or a degree from a recognized culinary institution.
• Proven expertise in menu engineering, cost control, and inventory management.
• Strong leadership and team management skills, with the ability to motivate and develop culinary talent.
• Excellent understanding of food safety regulations and HACCP principles.
• Creative flair and a passion for delivering exceptional culinary experiences.

Benefits

• Competitive annual salary commensurate with experience.
• Performance-based bonuses and opportunities for professional development.
• Access to state-of-the-art kitchen facilities.
• A dynamic and supportive work environment with opportunities for growth.
• Company-provided meals and uniforms.