Head Chef - Boutique Catering Services

Placements24; Cape Town; Hybrid; ZAR 900,000 - 1,300,000; Full time

Benefits offered by this job

Competitive salary

Bonus structure

Professional development

Hybrid work arrangement

Job summary

Placements24 is seeking a visionary Head Chef to lead a boutique catering operation in Cape Town. You will own menu conception, sourcing local ingredients, and guide a talented kitchen brigade to deliver exquisite dishes and flawless presentations for a discerning clientele.

You will manage all kitchen operations, drive food safety, budgeting, and supplier relations, and partner with event planners to tailor menus for exclusive occasions. Hybrid work options may be available.

Qualifications

• Minimum 7 years of progressive culinary experience with at least 3 years in Head Chef or Executive Sous Chef.
• Proven ability to create innovative menus and refined presentation.
• Strong leadership and mentoring skills to develop kitchen talent.
• Experience in budgeting, cost control, inventory, and HACCP/food safety.
• Knowledge of South African seasonal produce and sustainable sourcing.

Responsibilities

• Develop and execute innovative, seasonal menus for exclusive events.
• Lead and inspire a kitchen team, ensuring excellence and collaboration.
• Oversee inventory, orders, waste, and food safety standards.
• Collaborate with catering management on event planning and tastings.
• Oversee food preparation, plating, and consistency with recipes.
• Maintain supplier relationships and negotiate ingredient sourcing.

Skills

Leadership

Menu design

Food safety

Budgeting

Sourcing

Training

Communication

Job description

About the Role

Our client seeks a visionary and highly skilled Head Chef to lead their boutique catering services in the vibrant city of Cape Town . This role is perfect for a culinary artist who is passionate about creating exquisite dishes and managing a kitchen with precision and creativity. You will be responsible for the entire culinary operation, from menu conceptualization and sourcing the finest local ingredients to leading a talented kitchen brigade and ensuring impeccable food quality and presentation for a discerning clientele. This position offers the opportunity to shape the culinary identity of a premier catering company and make a significant impact on its reputation.

Key Responsibilities

• Develop and execute innovative, seasonal menus that showcase the best of local produce, catering to a variety of dietary needs and preferences for exclusive events.
• Lead, train, and inspire a team of kitchen staff, fostering a culture of excellence, creativity, and collaboration.
• Manage all kitchen operations, including inventory control, ordering, waste management, and maintaining the highest standards of food safety and hygiene.
• Collaborate closely with the catering management team on event planning, client tastings, and menu customization to ensure seamless execution and exceed expectations.
• Oversee food preparation, cooking, and plating to ensure consistent quality, presentation, and adherence to established recipes and standards.
• Maintain strong relationships with suppliers, negotiating prices and ensuring the procurement of high-quality ingredients.

Requirements

• A minimum of 7 years of progressive culinary experience, with at least 3 years in a Head Chef or Executive Sous Chef role, preferably within a high-end catering or fine dining establishment.
• Proven ability to create innovative and adaptable menus, with a strong understanding of flavour profiles, culinary techniques, and presentation aesthetics.
• Exceptional leadership and team management skills, with the ability to mentor and develop kitchen talent.
• Proficiency in kitchen operations, including budgeting, cost control, inventory management, and HACCP/food safety protocols.
• Strong understanding of seasonal South African produce and a commitment to sustainable sourcing practices.
• Excellent communication and interpersonal skills, with the ability to collaborate effectively with front-of-house teams and clients.

Benefits

• Competitive salary and performance-based bonus structure.
• Opportunity to work with premium ingredients and create cutting-edge culinary experiences.
• Contribution towards professional development and ongoing culinary training.
• A creative and dynamic work environment with a focus on quality and innovation.
• Potential for hybrid work arrangements, offering flexibility between kitchen oversight and administrative tasks.