Head Chef & Catering Manager

Toyota Wessels Institute for Manufacturing Studies; Durban; On-site; ZAR 30 000 - 50 000; Full time

Job summary

An established industry player seeks a dynamic Head Chef and Catering Manager to lead its on-site catering operations. This role involves managing all catering functions, ensuring exceptional food quality, and maintaining safety standards. The ideal candidate will have proven experience in a similar role, strong leadership skills, and a passion for high-quality food preparation. Join a forward-thinking organization dedicated to enhancing manufacturing capabilities in Africa and make a significant impact through your culinary expertise.

Qualifications

• Proven experience as a Head Chef or Catering Manager.
• Strong leadership and communication skills.

Responsibilities

• Manage all catered functions on campus and ensure food quality.
• Plan and prepare menus, manage budgets, and oversee kitchen staff.

Skills

Leadership

Organizational Skills

Communication Skills

Menu Development

Budget Management

Food Safety Knowledge

Hygiene Regulations

Job description

Company Description

Established by the Toyota Wessels Trust, the Toyota Wessels Institute for Manufacturing Studies (TWIMS) is a not-for-profit initiative dedicated to developing manufacturing executives in Africa. We aim to be a dynamic force for manufacturing leadership in Africa by leveraging our history and forging new paths. Based in Durban, we are committed to enhancing manufacturing capabilities across the continent.

Role Description

TWIMS seeks a highly motivated and skilled Head Chef and Catering Manager to lead our on-site catering operations. The successful candidate will be responsible for the full management of all catering functions on campus, ensuring exceptional food quality, efficient service delivery, and adherence to safety standards.

Key Responsibilities:

• Manage and successfully deliver all catered functions on the TWIMS campus.

• Plan, prepare, and develop menus, including accurate costing and budget reconciliation.

• Cook and/or supervise the preparation of all meals.

• Manage food and beverage inventory and all catering assets.

• Oversee health, safety, and quality standards for all food and beverages.

• Lead, motivate, and manage the TWIMS kitchen staff.

• Manage and maintain the TWIMS herb and vegetable gardens.

• Collaborate closely with the TWIMS Campus Operations Manager.

• Execute duties as directed by the TWIMS Executive Director.

Key Performance Areas:

• Deliver high-quality meals, rated positively by guests.

• Ensure cost-effective and punctual meal services, including breakfasts, teas, lunches, occasional dinners, and cocktail functions.

• Maintain accurate food and beverage inventory records.

• Ensure cleanliness of the kitchen and associated facilities.

• Foster strong discipline, motivation, and morale within the kitchen team.

• Maintain accurate time and attendance records for kitchen staff.

Candidate Requirements:

• Proven experience in a similar Head Chef and/or Catering Manager role.

• Strong leadership, organizational, and communication skills.

• Ability to develop menus, manage budgets, and control costs effectively.

• Passion for high-quality food preparation and presentation.

• Knowledge of food safety standards and hygiene regulations.

• Ability to maintain gardens (herbs and vegetables) preferred.

• Flexibility to work weekdays, weekends, and evenings as required.

Working Hours:

• Standard workday from 06:30 AM to 4:00 PM, Monday to Friday.

• Extensive evening and weekend work required; additional hours accumulate as extra annual leave.