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Job Description
Hospitality and Outdoor New Vacancy Head Chef Wine Estate – Stellenbosch, Western Cape (Live out) Requirements: 35 years experience as a Head Chef or Senior Sous Chef in a quality restaurant or lodge environment Strong leadership and team management abilities Excellent organisational and communication skills Solid understanding of food costing, stock control, and kitchen administration Passion for fresh, seasonal, and locally sourced ingredients Interest in farm-to-table and sustainable kitchen practices Ability to work closely with management and align operations with guest expectations Responsibilities: Oversee daily kitchen operations, ensuring quality, efficiency, and hygiene standards Lead; train, and motivate the kitchen team to maintain consistency and professionalism Plan and execute menus based on seasonal produce and guest preferences Engage with guests prior to arrival to discuss menus and promote sales Manage stock control, ordering, and food costing while minimising waste Coordinate with the garden team for fresh produce and farm-to-table integration Maintain clear communication with management and contribute to overall operational success Package on Offer: R30 000 per month CTC depending on experience Start Date: ASAP
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