Executive Catering Chef

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

Benefits offered by this job

Competitive salary package

State-of-the-art kitchen facilities

Professional development and growth

Job summary

Placements24 seeks an Executive Catering Chef to lead culinary operations in Midrand, Gauteng. The role requires designing innovative menus, directing a high-performing kitchen, and delivering top-quality presentations for diverse events.

You will manage budgets, control food costs, ensure safety standards, and collaborate with event teams to translate client visions into memorable dining experiences.

Qualifications

• 5–7 years of progressive experience in high-volume catering or fine dining.
• 2–3 years in Head Chef or Executive Chef capacity.
• Culinary degree or equivalent qualification.
• Strong leadership and team management abilities.
• Excellent communication and problem-solving skills.
• Knowledge of international cuisines and current culinary trends.
• HACCP or food-safety knowledge is a plus.

Responsibilities

• Conceptualize and develop diverse, innovative menus for a wide range of events.
• Lead and mentor the kitchen brigade to foster collaboration and high performance.
• Oversee all food preparation, cooking, and presentation to ensure quality.
• Manage inventory, procurement, and supplier relationships for cost efficiency.
• Maintain high standards of hygiene and food safety in line with regulations.
• Collaborate with sales and management to tailor catering solutions.
• Control food costs and labor to meet budgets while maintaining quality.
• Provide regular training to elevate team skills.

Skills

Leadership

Team management

Interpersonal skills

Communication

Problem solving

Creativity

Stressor management

Education

Culinary degree

Job description

About the Role

Our client, a premier event management and catering services provider, is seeking a highly experienced and creative Executive Catering Chef to lead their culinary operations in Midrand, Gauteng. This is a pivotal role where you will be responsible for designing innovative menus, managing a high-performing kitchen team, and ensuring exceptional food quality and presentation for a diverse range of events, from intimate corporate functions to grand banquets. The ideal candidate will possess a deep understanding of various cuisines, impeccable organizational skills, and a passion for delivering unforgettable dining experiences. You will work closely with the event planning team to conceptualize themes and translate client visions into culinary realities. This role requires a proactive leader who can maintain the highest standards of hygiene and safety in a fast-paced environment. As Executive Chef, your creativity and leadership will be instrumental in driving the success of our client's catering division and solidifying their reputation as a market leader. The ability to manage budgets effectively and control food costs without compromising quality is also essential for this demanding position.

Key Responsibilities

• Conceptualize, develop, and execute diverse and innovative menus for a wide range of events, catering to various dietary needs and preferences.
• Lead, mentor, and manage the kitchen brigade, including sous chefs, line cooks, and kitchen assistants, fostering a collaborative and productive work environment.
• Oversee all aspects of food preparation, cooking, and presentation to ensure the highest standards of quality, taste, and visual appeal.
• Manage inventory, procurement of ingredients, and supplier relationships, ensuring optimal quality and cost-effectiveness.
• Maintain rigorous standards of food safety, sanitation, and hygiene in compliance with all relevant regulations.
• Collaborate closely with the event sales and management teams to understand client requirements and deliver bespoke culinary solutions.
• Control food costs and labor expenses to meet budgetary targets without compromising quality or service.
• Conduct regular team training sessions to enhance skills and knowledge.

Requirements

• Minimum of 5-7 years of progressive experience in high-volume catering or fine dining, with at least 2-3 years in a Head Chef or Executive Chef capacity.
• Culinary degree or equivalent professional qualification from a recognized institution.
• Proven expertise in menu planning, food costing, and inventory management.
• Strong leadership, team management, and interpersonal skills.
• Exceptional understanding of international cuisines and current culinary trends.
• Proficiency in food safety and sanitation practices (e.g., HACCP certification is a plus).
• Ability to work under pressure and manage multiple events simultaneously in a dynamic environment.
• Excellent communication and problem-solving abilities.
• A creative flair and a passion for delivering exceptional food experiences.
• Based in or willing to relocate to the Midrand, Gauteng area.

Benefits

• Competitive salary package commensurate with experience and qualifications.
• Opportunity to lead culinary innovation for a prestigious catering company.
• Access to state-of-the-art kitchen facilities.
• Professional development and growth opportunities within a growing organization.
• Exposure to a wide variety of high-profile events and clientele.
• Potential for performance-based bonuses.
• Contribution towards employee wellness programs.