Head Chef - Banqueting & Events

Placements24; Midrand; On-site; ZAR 900,000 - 1,300,000; Full time

Benefits offered by this job

Bonuses

Medical aid

Retirement fund

Annual leave

Professional development

Job summary

Placements24 in Midrand is seeking an experienced Head Chef to lead a prestigious catering division. You will oversee all culinary operations for events, from intimate gatherings to large banquets, shaping menus, managing the kitchen, and delivering outstanding dining experiences.

The role requires a minimum of 7 years in culinary arts, with at least 3 years as Head Chef or Executive Sous Chef, and a strong track record in cost control, inventory management, and team leadership.

Qualifications

• 7+ years in professional culinary arts with 3+ years as Head Chef or Executive Sous Chef.
• Proven menu engineering, cost control and inventory management.
• Strong leadership and ability to develop talent.
• Knowledge of food safety, HACCP and health regulations.
• Excellent organizational and multitasking abilities.
• Culinary degree or equivalent certification desirable.

Responsibilities

• Conceptualize, design, and execute innovative menus for diverse events.
• Manage all kitchen operations including prep, cooking, plating, and sanitation.
• Lead, train, and motivate sous chefs and kitchen staff.
• Maintain food safety and hygiene standards.
• Control costs, manage inventory, and optimize supplier relationships.
• Collaborate with event planners to ensure seamless service.

Skills

Menu engineering

Cost control

Inventory management

Team leadership

Food safety

Kitchen operations

Menu development

Education

Culinary degree

Job description

About the Role

Our client is seeking an experienced and dynamic Head Chef to lead their prestigious catering division in Midrand . This pivotal role involves overseeing all culinary operations for a wide range of events, from intimate gatherings to large-scale banquets. You will be responsible for menu development, kitchen management, and ensuring the highest standards of food quality and presentation. This position is perfect for a creative culinary leader passionate about delivering exceptional dining experiences and managing a high-performing kitchen team within a fast-paced event environment.

Key Responsibilities

• Conceptualize, design, and execute innovative menus tailored to diverse client needs and event themes.
• Manage all aspects of kitchen operations, including food preparation, cooking, plating, and sanitation.
• Lead, train, and motivate a team of sous chefs, cooks, and kitchen staff to achieve excellence.
• Maintain stringent food safety and hygiene standards in compliance with all regulations.
• Control food costs, manage inventory, and optimize supplier relationships to ensure profitability.
• Collaborate with event planners and clients to ensure seamless execution of culinary services and exceptional guest satisfaction.

Requirements

• Minimum 7 years of progressive experience in professional culinary arts, with at least 3 years in a Head Chef or Executive Sous Chef role, preferably in catering or high-volume hospitality.
• Proven ability in menu engineering, cost control, and inventory management.
• Strong leadership and team management skills, with a focus on developing talent.
• Comprehensive knowledge of food safety, HACCP, and relevant health regulations.
• Exceptional organizational and multitasking abilities, with a keen eye for detail.
• Culinary degree or equivalent professional certification is highly desirable.

Benefits

• Competitive annual salary and performance-based bonuses.
• Opportunity to lead culinary innovation for high-profile events in Midrand.
• Comprehensive medical aid and retirement fund contributions.
• Generous annual leave and paid sick leave.
• Professional development opportunities and a supportive work environment.