Head Chef - Catering Creations & Team Leadership

Placements24; Bloemfontein; On-site; ZAR 520,000 - 700,000; Full time

Benefits offered by this job

Competitive salary

Health and retirement benefits

Creative culinary expression and menu

Job summary

Placements24 in Bloemfontein is seeking a talented Head Chef to lead our client's culinary team for all catering operations in Bloemfontein. You will shape the quality, creativity, and execution of food offerings for diverse events, and be responsible for menu development, kitchen management, and team leadership.

The role requires an eye for detail, strong leadership, and the ability to thrive in a high-volume kitchen while maintaining exemplary food safety and presentation standards.

Qualifications

• Significant leadership experience in a Head Chef role or Senior Sous Chef in catering or high-volume settings.
• Culinary degree or equivalent professional training.
• Exceptional understanding of culinary techniques, flavor profiles, and presentation.
• Strong leadership, team management, and communication skills.
• Proficiency in kitchen management, inventory control, and cost analysis.

Responsibilities

• Lead, train, and mentor the kitchen staff, fostering a positive and productive work environment.
• Develop innovative and appealing menus for various catering events, considering client preferences and dietary needs.
• Oversee all aspects of food preparation, cooking, and presentation to ensure exceptional quality and consistency.
• Manage kitchen inventory, food costs, and ordering to maintain profitability and minimize waste.
• Ensure strict adherence to all health, safety, and sanitation regulations.
• Collaborate with the catering management team to plan event logistics and service execution.

Job description

Placements24 in Bloemfontein is seeking a talented Head Chef to lead our client's culinary team for all catering operations in Bloemfontein. You will shape the quality, creativity, and execution of food offerings for diverse events, and be responsible for menu development, kitchen management, and team leadership.

The role requires an eye for detail, strong leadership, and the ability to thrive in a high-volume kitchen while maintaining exemplary food safety and presentation standards.