Head Chef for Banquets & Events — Lead Innovative Menus

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

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.