Head Chef - High-Volume Catering Leader & Menu Innovator

Placements24; Welkom; On-site; ZAR 900,000 - 1,300,000; Full time

Benefits offered by this job

Accommodation assistance may berelax?

Job summary

Placements24 seeks an experienced Head Chef to lead culinary operations in Welkom, Free State. You will oversee menu creation, cooking, and service for a busy catering kitchen, ensuring top quality and efficient execution for events.

The role demands strong leadership, organizational skills and a passion for culinary excellence. You will manage the kitchen team, uphold hygiene standards, and control food costs while developing menus that meet diverse client needs.

Qualifications

• Minimum 7 years as a Chef, with at least 3 years in Head Chef or Sous Chef role in a high-volume catering environment.
• Culinary degree or equivalent professional qualification.
• Proven ability in menu development and costing.
• Strong leadership and team management skills.

Responsibilities

• Lead and manage all kitchen operations, including food preparation, cooking, and presentation.
• Develop innovative menus that cater to diverse client needs and dietary requirements.
• Oversee the kitchen team with training and performance management.
• Ensure strict adherence to food safety, hygiene, and sanitation standards.
• Manage food costs through strategic menu planning, portion control, and waste reduction.
• Maintain inventory control, including ordering, receiving, and storing ingredients.
• Collaborate with catering management to ensure seamless event execution.
• Stay abreast of culinary trends and introduce new techniques and dishes.

Skills

Leadership

Menu development

Cost control

Time management

Education

Culinary degree

Job description

Placements24 seeks an experienced Head Chef to lead culinary operations in Welkom, Free State. You will oversee menu creation, cooking, and service for a busy catering kitchen, ensuring top quality and efficient execution for events.

The role demands strong leadership, organizational skills and a passion for culinary excellence. You will manage the kitchen team, uphold hygiene standards, and control food costs while developing menus that meet diverse client needs.