Stellenbosch: Head Chef

March 28, 2026 Jobs in Cape Winelands

Job Description

Position Overview The Head Chef is responsible for leading the culinary direction and daily kitchen operations for the Restaurant. This includes crafting seasonal menus, curating dishes that pair beautifully with the company wines, upholding high service standards, and shaping an exceptional dining experience that aligns with the restaurants brand of authentic, heartfelt cuisine. Key Responsibilities: Menu Development & Culinary Creativity Develop and update seasonal menus featuring fresh, locally sourced ingredients. Craft dishes specifically designed to pair with the companys wine portfolio and tasting experiences. Create specialty menus for: Summer/seasonal menus Date Night Experiences (4âcourse shared menu) Sunset Rouge limited menus Canapé & wine pairing experiences Holiday or event offerings Kitchen Operations & Quality Control: Oversee all daily kitchen activities, ensuring quality, consistency, and presentation standards. Maintain exceptional standards for platingreflecting the companys reputation for wellâpresented, thoughtfully composed dishes. Ensure smooth service during lunch and dinner services Wine Estate Collaboration: Coordinate closely with: Company winemaker Tasting room team Sales and Marketing team Ensure coherence between food menus, wine tastings, pairings, and special events Team Leadership: Recruit, train, schedule, and lead all kitchen staff. Implement consistent training on: Latest techniques Wine pairing fundamentalsâpairing fundamentals Seasonal ingredient handling Plating disciplineâdining plating discipline Build a positive and high-performance kitchen culture Costing, Inventory & Supplier Management: Manage food costs while maintaining high-quality ingredients. Develop strong relationships with local farmers, producers, suppliers, and estate resources. Conduct stock control, ordering, waste management, and compliance documentation. Health, Safety & Compliance: Ensure full compliance with HACCP and food safety protocols. Maintain cleanliness and organization of all kitchen areas. Conduct regular audits and adhere to all health regulations Guest Experience Support: Collaborate with FOH team to ensure seamless service delivery. Adapt menus to customer feedback (noting trends from Dine Plan and Tripadvisor). Contribute to storytelling around food, wine pairing, and company heritage. Required Skills & Experience: Formal Culinary Education (Preferred but Not Always Mandatory) A strong educational foundation supports consistency and expertise. Most fine dining or winery establishments prefer: A professional culinary diploma or certification from a recognized culinary school. Advanced qualifications in: Classical French cooking Mediterranean/Italian cuisineâinfluenced menu Pastry or baking fundamentals Additional training in: Menu engineering Nutrition Hospitality management While formal training is beneficial, extensive real world dining experience can compensate. Experience: 5 10 Years of progressive kitchen experience , including: Fine dining, luxury, winery or boutique hospitality restaurants. Demonstrated progression from: Commis Chef de Partie Sous Chef Head Chef (or Executive Sous). Experience designing, costing, and executing seasonal menus. Strong track record managing full services during high-pressure services. Winery or Estate Experience (Highly Advantageous): Working in restaurants attached to wine estates, vineyards, or tasting rooms . Designing dishes specifically for wine pairing . Experience coordinating with: Winemakers Tasting room managers Event coordinators Core Technical Skills: Advanced cooking techniques (French, Italian, modern techniques). Butchery and fish fabrication. Sauces, reductions, emulsions, and stock production. Pasta and Italian cooking foundations Plating and presentation Menu Development Skills: Seasonal menu creation. Understanding of terroir-driven cuisine. Designing dishes that intentionally complement wine profiles. Ability to create: Tasting menus Canapé pairings Event menus Special menus (e.g., date-night or themed evenings) Leadership & Management Experience: Managing teams of 6 – 12 kitchen staff Training junior chefs in technique, hygiene, and standards. Conducting performance reviews and developmental coaching. Scheduling staff for seasonal fluctuationsparticularly important on busy estates. Maintaining team morale in a high-pressure environment. Operational & Business Competency: Cost Management Food cost calculation GP management Waste and portion control Supplier negotiation Inventory & Systems Stock rotation, ordering cycles, par levels Kitchen administration (recipe cards, audits, compliance) Knowledge of POS systems and kitchen management software

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How to Apply

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About Catering / hospitality Jobs in Cape Winelands

The Cape Winelands are renowned for their stunning natural beauty and rich history, making it a popular destination for tourists and locals alike. In this region, the catering and hospitality industry is a significant contributor to the local economy, providing employment opportunities in various roles. Typically, professionals working in this field can expect a dynamic and fast-paced work environment, with a strong focus on customer service and attention to detail.

When it comes to salary expectations, it’s generally common for entry-level positions in catering and hospitality to fall within a broad range of R20 000 – R40 000 per annum, depending on the specific role, industry sector, and company size. Experience, qualifications, and performance can significantly impact actual salaries, with senior roles often commanding higher salaries. It’s also worth noting that salaries may vary widely between companies, so it’s essential to research specific job openings and negotiate salaries accordingly.

In general, common skills required for catering and hospitality roles include excellent communication and interpersonal skills, the ability to work well under pressure, attention to detail, and a strong focus on customer service. Typically, hospitality professionals also need to be adaptable, flexible, and able to think on their feet. In addition to these essential skills, knowledge of food preparation, presentation, and safety protocols is often expected for roles in restaurants, cafes, and hotels.

The Cape Winelands cater to various industry sectors, including the tourism industry, which is one of the largest employers in the region. Financial services sector companies also frequently require catering and hospitality staff, as well as some manufacturing sector businesses that need personnel with specific skills. Career development opportunities are often available through training programs, mentorship schemes, and internal promotions, allowing professionals to advance their careers and take on more senior roles.

View Job Newlands: Assistant Restaurant Manager posted by The Vineyard -, Oude Werf - & Stellenbosch Hotels

In terms of career progression, common paths include working as a server or hospitality assistant before moving into more senior roles such as a restaurant manager or events coordinator. With experience and additional qualifications, professionals can also pursue specialized fields like food safety management or hotel operations management.

This information provides general career guidance. Actual salaries and requirements vary by employer.

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