Senior Event Chef: Creative Menus & Kitchen Leadership

Placements24; South Africa; Hybrid; ZAR 420,000 - 660,000; Full time

Benefits offered by this job

Hybrid work model

Professional growth opportunities

Competitive salary

Job summary

Placements24 is seeking an experienced Catering Kitchen Manager to oversee operations in Sandton, with a hybrid model allowing remote administrative tasks. The role focuses on maintaining food quality, safety, and hygiene while leading a high-performing kitchen team.

You will manage inventory, costs, and planning for menus and events, ensuring equipment reliability and a dynamic work environment in a reputable catering business.

Qualifications

• Proven experience as Kitchen Manager, Head Chef, or Sous Chef in high-volume catering or hospitality.

Responsibilities

• Oversee all kitchen operations including food preparation, cooking, and presentation.
• Manage and mentor kitchen staff, ensuring high performance and adherence to standards.
• Enforce strict food safety and hygiene protocols.
• Manage inventory, control costs, and optimize purchasing procedures.
• Collaborate with catering management to plan menus and execute events.
• Ensure kitchen equipment is well-maintained and functioning.

Skills

Leadership

Team management

Food safety

Cost control

Culinary techniques

Remote administration

Job description

Our client is seeking an experienced and highly organized Catering Kitchen Manager to oversee culinary operations for their prestigious catering services in Sandton . This hybrid role involves managing kitchen operations, supervising culinary staff, and ensuring exceptional food quality, with flexibility for remote administrative tasks and planning. You will be responsible for maintaining the highest standards of food preparation, safety, and hygiene, while also managing inventory, controlling costs, and fostering a positive team environment. This is an exceptional opportunity for a culinary leader to make a significant impact in a dynamic and reputable catering business.

Key Responsibilities

• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.
• Manage and mentor the kitchen staff, ensuring high performance, teamwork, and adherence to standards.
• Implement and enforce strict food safety and hygiene protocols.
• Manage inventory, control food costs, and optimize purchasing procedures.
• Collaborate with the catering management team to plan menus and execute events successfully.
• Ensure all kitchen equipment is well-maintained and functioning properly.

Requirements

• Proven experience as a Kitchen Manager , Head Chef, or Sous Chef in a high-volume catering or hospitality setting.
• Strong leadership and team management skills.
• In-depth knowledge of culinary techniques, food safety regulations, and cost control measures.
• Excellent organizational and problem-solving abilities.
• Ability to manage administrative tasks remotely and oversee on-site kitchen operations effectively.

Benefits

• Competitive annual salary and performance-related bonuses.
• Hybrid work model providing flexibility in work location.
• Opportunities for professional growth and development.
• Work in a dynamic and fast-paced catering environment.
• Be part of a highly respected team known for quality and service.