Head Chef - Boutique Event Venue

Placements24; Midrand; On-site; ZAR 600,000 - 900,000; Full time

Job summary

Placements24 seeks an experienced Head Chef for a premier boutique event venue in Midrand. Lead culinary operations for weddings, corporate functions, and exclusive events, shaping the dining experience with exceptional menus and presentation.

You will manage kitchen staff, ensure HACCP-compliant hygiene and high standards of food safety, and collaborate with planning teams to deliver flawless culinary experiences in a high-pressure environment.

Qualifications

• 5+ years in Head Chef or Senior Sous Chef role, preferably in high-end catering or hospitality.
• Proven track record in menu development, kitchen management and staff supervision.
• Strong knowledge of food safety regulations, HACCP principles and kitchen sanitation.

Responsibilities

• Develop and execute creative, seasonal menus for diverse events and dietary needs.
• Lead, train, and mentor a kitchen team, ensuring high standards and productivity.
• Manage kitchen operations including inventory, food costing, waste management, and procurement.
• Collaborate with event planning to ensure culinary excellence from concept to delivery.
• Maintain hygiene, food safety and sanitation in the kitchen in line with regulations.
• Oversee kitchen budgets and contribute to profitability through menu engineering.

Skills

Menu development

Kitchen management

Staff supervision

Food safety awareness

Job description

About the Role

Our client is seeking an experienced and innovative Head Chef to lead the culinary operations for a prestigious boutique event venue located in the heart of Midrand . This role is pivotal in shaping the dining experience for exclusive events, weddings, and corporate functions. You will be responsible for creating exceptional menus, managing kitchen staff, and maintaining the highest standards of food quality and presentation. The ideal candidate will have a passion for fine dining, a keen eye for detail, and the ability to thrive in a dynamic, high-pressure environment.

Key Responsibilities

• Develop and execute creative, seasonal menus that cater to diverse client needs and dietary restrictions, ensuring culinary excellence for all events.
• Lead, train, and mentor a team of kitchen staff, fostering a positive and productive work environment while ensuring adherence to company standards.
• Manage all aspects of kitchen operations, including inventory control, food costing, waste management, and procurement of high-quality ingredients from reliable suppliers.
• Collaborate closely with the event planning team to ensure seamless execution of culinary aspects for all functions, from initial concept to final delivery.
• Maintain impeccable standards of hygiene, food safety, and sanitation within the kitchen, adhering to all relevant regulations and best practices.
• Oversee kitchen budgets, manage food costs effectively, and contribute to profitability through efficient operations and menu engineering.

Requirements

• Minimum of 5 years of experience in a Head Chef or Senior Sous Chef role, preferably within a high-end catering or hospitality establishment.
• Proven track record of menu development, kitchen management, and staff supervision.
• Strong understanding of food safety regulations, HACCP principles, and kitchen sanitation protocols.
• Excellent culinary skills with a diverse repertoire and a passion for innovative cuisine.
• Ability to work flexible hours, including evenings, weekends, and public holidays, as required by event schedules in Midrand .

Benefits

• Competitive salary commensurate with experience and skill level.
• Opportunity to work with a dynamic team and create memorable culinary experiences for high-profile events.
• Professional development and training opportunities to enhance culinary expertise.
• A stimulating work environment where creativity and innovation are highly valued.
• Potential for career advancement within a growing catering organization.