Head Catering Chef

Placements24; Stellenbosch; On-site; ZAR 1,000,000 - 1,800,000; Full time

Benefits offered by this job

Accommodation assistance

Relocation support

Performance-based bonuses

Job summary

Placements24 is seeking a Head Catering Chef to lead a high-volume kitchen in Stellenbosch, Western Cape. You will drive menu development, sourcing, and quality control while mentoring a team of chefs and kitchen staff to deliver exceptional dining experiences.

The role requires strong leadership, HACCP knowledge, and a formal culinary qualification, with flexibility for extended event schedules in a renowned wine region.

Qualifications

• 8+ years of progressive culinary experience, incl. 4+ years as Head Chef or Executive Sous Chef.
• Proven expertise in menu creation, costing, and execution for diverse events.
• Strong leadership, mentoring, and team management skills.
• In-depth knowledge of food safety and HACCP standards.

Responsibilities

• Lead and manage all culinary operations, including menu planning and food preparation.
• Ensure the highest standards of quality, taste, presentation, and consistency across all catering events.
• Source premium ingredients, negotiate with suppliers, and manage inventory to control costs and minimize waste.
• Develop and implement innovative menus reflecting current culinary trends and dietary needs.
• Oversee kitchen staff with training, mentorship, and performance management.
• Maintain strict adherence to health, safety, and sanitation regulations in the kitchen.
• Collaborate with Event Management to ensure seamless execution of culinary aspects for events.
• Manage kitchen budgets, including food costs, labor, and expenses for profitability.
• Conduct regular quality checks and taste panels to uphold culinary excellence.

Skills

Leadership

Menu planning

Cost control

Inventory management

Mentorship

Team development

Quality focus

Pressure management

Education

Formal culinary qualification

Job description

About the Role

Our client, a distinguished catering company renowned for its exceptional cuisine and impeccable service, is seeking a talented and visionary Head Catering Chef to lead their culinary team in the picturesque region of Stellenbosch, Western Cape. This critical role demands a passionate culinary artist with extensive experience in large-scale catering, menu innovation, and kitchen management. You will be responsible for overseeing all aspects of food production, from ingredient sourcing and menu development to quality control and team leadership, ensuring every dish served meets the highest standards of excellence. The ideal candidate possesses a sophisticated palate, a deep understanding of diverse culinary techniques, and the ability to inspire and mentor a team of chefs and kitchen staff. This is a unique opportunity to make a significant impact on the culinary reputation of our client, known for its high-profile events in the heart of the Cape Winelands. You will play a key role in conceptualizing and executing extraordinary dining experiences for a discerning clientele.

Key Responsibilities

• Lead and manage all culinary operations, including menu planning, recipe development, and food preparation.
• Ensure the highest standards of food quality, taste, presentation, and consistency across all catering events.
• Source premium ingredients, negotiate with suppliers, and manage inventory effectively to control costs and minimize waste.
• Develop and implement innovative menus that reflect current culinary trends and cater to diverse dietary needs and preferences.
• Oversee kitchen staff, providing training, mentorship, and performance management to foster a motivated and skilled team.
• Maintain strict adherence to all health, safety, and sanitation regulations within the kitchen environment.
• Collaborate closely with the Event Management team to ensure seamless execution of culinary aspects for all events.
• Manage kitchen budgets, including food costs, labor, and operational expenses, ensuring profitability.
• Conduct regular quality control checks and taste panels to uphold culinary excellence.
• Stay abreast of new culinary techniques, equipment, and industry trends to drive innovation.
• Manage kitchen equipment and ensure all operational tools are maintained in excellent working condition.
• Represent the culinary team and uphold the company's reputation for exceptional food.

Requirements

• Minimum of 8 years of progressive culinary experience, with at least 4 years in a Head Chef or Executive Sous Chef role, preferably within high-volume catering.
• Demonstrated expertise in menu creation, costing, and execution for diverse events.
• Strong leadership and team management skills, with the ability to inspire and develop culinary talent.
• In-depth knowledge of food safety, sanitation standards (e.g., HACCP), and kitchen management best practices.
• Exceptional palate and a passion for culinary creativity and innovation.
• Proficiency in inventory management and cost control techniques.
• Ability to work under pressure, manage multiple tasks, and meet tight deadlines.
• Excellent communication and interpersonal skills.
• A formal culinary qualification from a recognized institution is essential.
• Experience working in the Stellenbosch, Western Cape region is advantageous.
• Flexibility to work extended hours, including evenings, weekends, and holidays, as required by event schedules.

Benefits

• Competitive salary and potential for performance-based bonuses.
• Opportunity to work with high-profile clients and events in a renowned wine region.
• Professional development and continuous learning in culinary arts.
• Be part of a prestigious catering company known for excellence.
• Accommodation assistance or relocation support may be considered for the right candidate.
• Enjoy the vibrant culinary scene of Stellenbosch, Western Cape.