Executive Sous Chef - Corporate Catering

Placements24; Klerksdorp; Hybrid; ZAR 420,000 - 640,000; Full time

Benefits offered by this job

Benefits package

Job summary

Placements24 in Klerksdorp, North West, South Africa is seeking an Executive Sous Chef to support the Executive Chef in all kitchen operations. The role demands leadership, menu development, and strong oversight of high-volume catering for corporate clients.

The position is hybrid, balancing on-site kitchen management with some remote administrative tasks, and requires a formal culinary degree and at least 5 years of senior kitchen experience. A competitive salary and benefits are offered.

Qualifications

• A formal culinary degree or equivalent professional training.
• Minimum of 5 years as a Sous Chef or Senior Chef in a high-volume catering or fine dining setting.
• Proven leadership in a professional kitchen environment.
• Strong knowledge of cooking methods, ingredients, and corporate catering.
• Excellent understanding of food safety, hygiene and sanitation standards.
• Proficiency in inventory management, cost control, and menu costing.
• Strong leadership, communication, and interpersonal skills.
• Ability to work under pressure and manage multiple priorities.
• Experience with hybrid work models balancing on-site and remote responsibilities.

Responsibilities

• Support the Executive Chef in all aspects of kitchen operations, including food preparation, cooking, and presentation.
• Lead and mentor the culinary team, ensuring adherence to recipes, quality standards, and safety protocols.
• Assist in the development and implementation of new menus and seasonal specials, focusing on corporate client preferences.
• Manage inventory, including ordering, receiving, and proper storage of food supplies to minimize waste and control costs.
• Ensure all kitchen areas are maintained to the highest standards of cleanliness and sanitation.
• Oversee food production for various events, ensuring timely and accurate execution.
• Conduct regular taste tests and quality control checks of all dishes.
• Collaborate with event planners and sales teams to meet client specifications and dietary requirements.
• Participate in budget management and contribute to cost-saving initiatives.
• Step in to lead the kitchen in the absence of the Executive Chef.

Skills

Leadership

Menu costing

Inventory management

Food safety

Communication

Interpersonal skills

Under pressure

Education

Formal culinary degree

Job description

About the Role

Our client, a premier corporate catering service provider in Klerksdorp, North West , is seeking an accomplished and dedicated Executive Sous Chef. This is a critical leadership role responsible for assisting the Executive Chef in overseeing all culinary operations, menu development, and kitchen management for a diverse portfolio of corporate clients. You will be instrumental in maintaining the highest standards of food quality, creativity, and consistency. The ideal candidate will possess a strong foundation in culinary techniques, exceptional leadership skills, and a passion for delivering exquisite dining experiences tailored to the corporate sector. This hybrid role allows for some remote administrative tasks while requiring significant on-site presence to manage kitchen operations effectively in Klerksdorp .

Key Responsibilities

• Support the Executive Chef in all aspects of kitchen operations, including food preparation, cooking, and presentation.
• Lead and mentor the culinary team, ensuring adherence to recipes, quality standards, and safety protocols.
• Assist in the development and implementation of new menus and seasonal specials, focusing on corporate client preferences.
• Manage inventory, including ordering, receiving, and proper storage of food supplies to minimize waste and control costs.
• Ensure all kitchen areas are maintained to the highest standards of cleanliness and sanitation.
• Oversee food production for various events, ensuring timely and accurate execution.
• Conduct regular taste tests and quality control checks of all dishes.
• Collaborate with event planners and sales teams to meet client specifications and dietary requirements.
• Participate in budget management and contribute to cost‑saving initiatives.
• Step in to lead the kitchen in the absence of the Executive Chef.

Requirements

• Formal culinary degree or equivalent professional training.
• Minimum of 5 years of experience as a Sous Chef or Senior Chef in a high‑volume catering or fine dining establishment.
• Proven experience in a leadership role within a professional kitchen environment.
• Strong knowledge of various cooking methods, ingredients, and cuisines, with a focus on corporate catering.
• Excellent understanding of food safety, hygiene, and sanitation standards.
• Proficiency in inventory management, cost control, and menu costing.
• Strong leadership, communication, and interpersonal skills.
• Ability to work effectively under pressure and manage multiple priorities.
• Flexibility to work varied shifts, including evenings and weekends, as required by event schedules.
• Experience with hybrid work models, balancing on‑site and remote responsibilities.

Benefits

• Competitive salary and benefits package.
• Opportunity to work with a leading corporate catering company in Klerksdorp .
• Be part of a dynamic and creative culinary team.
• Professional development and growth opportunities.
• Contribution to high‑profile corporate events.
• Access to modern kitchen facilities.