Executive Catering Chef

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

Benefits offered by this job

Competitive salary

Health benefits

On-site kitchen facilities

Staff meals provided

Training & development

Job summary

Placements24 is seeking an Executive Catering Chef for a prestigious George-based hospitality group, leading culinary operations for high-end events, from menu creation and food prep to staff management and inventory control on-site.

The role demands creativity, precision, and a strong track record in demanding catering environments, with 7+ years in executive kitchen roles, a formal culinary degree, and excellent leadership and communication skills.

Qualifications

• Minimum 7 years of culinary experience including executive role in catering or fine dining.
• Formal culinary degree or equivalent qualification.
• Proven expertise in menu development, costing, and inventory management.
• Strong leadership and staff training abilities.
• Excellent communication and teamwork skills.
• Ability to work under pressure for high-volume events.

Responsibilities

• Design, develop, and execute creative menus for a wide range of catering events.
• Oversee kitchen operations including food prep, cooking, presentation and quality control.
• Manage and train kitchen staff, fostering a positive and productive work environment.
• Control food costs through inventory management, waste reduction, and sourcing.
• Ensure HACCP and all food safety regulations are followed.
• Collaborate with event planners to align offerings with themes and expectations.
• Maintain kitchen facilities and equipment to safe standards.
• Conduct tastings for significant events and stay abreast of culinary trends.

Skills

Menu development

Food costing

Inventory management

Leadership

Communication

Team management

Education

Formal culinary degree

Job description

About the Role

Our client, a prestigious hospitality group based in George, Western Cape, is seeking a highly skilled and innovative Executive Catering Chef to lead their culinary operations for a variety of high-end events. This role is central to maintaining and elevating the reputation of our client as a leader in exceptional food experiences. The Executive Catering Chef will be responsible for all aspects of the kitchen, from menu creation and food preparation to staff management and inventory control. This is an on-site position, requiring a passionate culinary artist with a proven track record in demanding catering environments. You will have the opportunity to shape culinary direction, develop new dishes, and ensure the consistent delivery of exquisite meals that delight guests and clients alike. The role demands creativity, precision, and a strong understanding of food trends and safety standards.

Key Responsibilities

• Design, develop, and execute creative and sophisticated menus for a wide range of catering events, considering seasonal availability and client preferences.
• Oversee all kitchen operations, including food preparation, cooking, presentation, and quality control, ensuring adherence to the highest culinary standards.
• Manage and train kitchen staff, fostering a positive and productive work environment while ensuring efficiency and skill development.
• Control food costs through effective inventory management, waste reduction, and strategic sourcing of ingredients.
• Ensure strict adherence to all food safety, sanitation, and hygiene regulations (e.g., HACCP).
• Collaborate with catering managers and event planners to ensure culinary offerings align with event themes and client expectations.
• Maintain kitchen equipment and facilities, ensuring they are clean, functional, and meet safety standards.
• Conduct taste panels and menu tastings for clients for significant events.
• Stay abreast of current culinary trends, techniques, and innovations to continuously enhance the dining experience.

Requirements

• A minimum of 7 years of progressive culinary experience, with at least 3 years in an Executive Chef or Head Chef role within a high-volume catering or fine dining establishment.
• Formal culinary degree or equivalent recognized qualification.
• Demonstrated expertise in menu development, food costing, and inventory management.
• Exceptional leadership and team management skills, with the ability to inspire and guide kitchen brigades.
• Proficiency in all aspects of kitchen operations and food safety protocols, including HACCP.
• Creative flair and a passion for high-quality ingredients and innovative cuisine.
• Excellent communication and interpersonal skills, with the ability to work effectively with diverse teams and clients.
• Ability to work under pressure and manage multiple tasks simultaneously in a demanding environment.
• Willingness to work flexible hours, including evenings, weekends, and holidays as required by event schedules.

Benefits

• Competitive salary and performance-based incentives.
• Health and wellness benefits package.
• Opportunities for culinary training and professional development.
• Access to state-of-the-art kitchen facilities.
• Staff meals provided during working hours.
• A dynamic and creative work environment within a reputable hospitality group.