Senior Event Chef & Banqueting Lead: Culinary Innovation

Placements24; Midrand; On-site; ZAR 540,000 - 720,000; Full time

Benefits offered by this job

Remuneration

Benefits scheme

Professional development

Career growth

Job summary

Placements24 seeks a Senior Event Chef in Midrand, Gauteng to lead kitchen operations across diverse events, from corporate functions to large weddings. You will design menus, manage inventory, and ensure strict hygiene and safety standards.

The ideal candidate has at least 5 years in senior culinary roles, strong leadership, menu costing experience, and a culinary degree or equivalent. Flexible hours, weekends, and public holidays may be required; you will mentor staff and uphold the highest

Qualifications

• Minimum 5 years in a senior culinary role, preferably in high-volume catering or fine dining.
• Proven experience in menu development and costing.
• Strong leadership and team management abilities.
• Knowledge of culinary techniques, ingredients and presentation.

Responsibilities

• Conceptualize, design, and execute menus for diverse events within client briefs and budgets.
• Lead, train, and mentor kitchen staff to maintain a productive work environment.
• Oversee kitchen operations including food prep, cooking, plating and presentation.
• Manage inventory, procurement and cost control to optimise profitability.
• Ensure compliance with health, safety, and sanitation regulations.
• Collaborate with event coordinators and sales teams for smooth execution.
• Maintain high quality and consistency across all dishes.
• Conduct regular taste tests and quality checks.
• Maintain and service kitchen equipment; keep it in good working order.

Skills

Leadership

Menu development

Culinary techniques

Food safety knowledge

Education

Culinary degree or equivalent qualification

Job description

Placements24 seeks a Senior Event Chef in Midrand, Gauteng to lead kitchen operations across diverse events, from corporate functions to large weddings. You will design menus, manage inventory, and ensure strict hygiene and safety standards.

The ideal candidate has at least 5 years in senior culinary roles, strong leadership, menu costing experience, and a culinary degree or equivalent. Flexible hours, weekends, and public holidays may be required; you will mentor staff and uphold the highest