Head Caterer - Corporate Events

Placements24; Benoni; On-site; ZAR 700,000 - 950,000; Full time

Benefits offered by this job

Salary package

Health benefits

Professional development

Modern kitchen facilities

Paid annual & sick leave

Job summary

Placements24 in Benoni is seeking a Head Caterer to lead the in-house catering division, overseeing menu development, culinary execution, and client relations for corporate events. This on-site role requires a hands-on leader with a proven track record in food quality, safety (HACCP), and cost control, delivering exceptional dining experiences for meetings and functions.

You will manage a culinary team, collaborate with planners, and drive menu innovation while maintaining profitability and high

Qualifications

• Six years of progressive catering experience with at least 3 years in a head role.
• Formal culinary qualification or equivalent industry experience.
• Proven skills in menu planning and food costing.
• Inventory management and team leadership experience.
• Strong HACCP knowledge and kitchen hygiene practices.

Responsibilities

• Lead and manage the catering team to high performance and professional conduct.
• Develop creative menus tailored to corporate client needs.
• Oversee food preparation, cooking, and presentation quality.
• Manage kitchen operations, including inventory, procurement, waste, and equipment.
• Ensure health, safety and sanitation compliance.

Skills

Leadership

Menu planning

Food safety

Team management

Communication

Budgeting

Education

Culinary qualification

Job description

About the Role

Our client, a distinguished corporate services provider in Benoni , is seeking an experienced and dynamic Head Caterer to lead their in-house catering division. This critical role involves overseeing all aspects of corporate event catering, from menu development and culinary execution to team management and client relations. You will be responsible for ensuring the highest standards of food quality, service, and presentation for a variety of corporate functions, meetings, and events. This is an on‑site position, requiring a hands‑on approach and a passion for delivering exceptional culinary experiences within a corporate setting. The Head Caterer will play a key role in menu innovation, cost control, and maintaining the reputation of our client for excellence in corporate hospitality.

Key Responsibilities

• Lead and manage the catering team, including chefs, kitchen staff, and service personnel, ensuring high performance and professional conduct.


• Develop creative and diverse menus tailored to corporate client needs, considering dietary restrictions, seasonal ingredients, and budget parameters.


• Oversee all aspects of food preparation, cooking, and presentation to ensure consistent quality and visual appeal.


• Manage kitchen operations, including inventory control, procurement of ingredients, waste management, and equipment maintenance.


• Ensure strict adherence to all health, safety, and sanitation regulations, maintaining a safe and clean working environment.


• Collaborate with corporate event planners and clients to understand specific requirements and deliver customized catering solutions.


• Control food and labor costs to ensure profitability and efficiency of the catering division.


• Conduct regular team meetings, training sessions, and performance reviews to foster professional growth and maintain operational excellence.


• Stay abreast of industry trends, emerging culinary techniques, and competitor offerings.

Requirements

• A minimum of 6 years of progressive experience in catering or culinary management, with at least 3 years in a Head Caterer or similar leadership role, preferably within a corporate environment.


• Formal culinary qualification or equivalent industry experience.


• Proven expertise in menu planning, food costing, inventory management, and team leadership.


• Strong understanding of food safety standards (e.g., HACCP) and kitchen hygiene protocols.


• Excellent communication, interpersonal, and organizational skills.


• Ability to work effectively under pressure and manage multiple priorities in a fast‑paced environment.


• A passion for creating high‑quality, innovative culinary experiences.


• Flexibility to work irregular hours, including evenings and weekends, as required by event schedules.


• Strong problem‑solving skills and a proactive approach to operational challenges.

Benefits

• Attractive salary package commensurate with experience.


• Comprehensive health and medical benefits.


• Opportunities for professional development and culinary certifications.


• Access to modern kitchen facilities and equipment.


• Paid annual leave and sick leave.


• A challenging and rewarding role within a reputable corporate environment.