Stellenbosch: Head Chef – Events posted by Tanya Serra Food, Wine, Hospitality Recruitment

The Head Chef is responsible for the overall management and leadership of the kitchen, ensuring the consistent delivery of high-quality food across daily service, events, and functions. The role oversees menu development, food preparation, staff supervision, cost control, and compliance with health and safety standards. The Head Chef works closely with management, front-of-house, and events teams to deliver exceptional dining experiences, maintain operational efficiency, and uphold the venue’s culinary standards and reputation. Experience & Skills Minimum 5 years’ experience in fine dining, high-quality restaurants, or event catering environments. Proven leadership experience as a Head Chef or Senior Sous Chef. Strong menu development, costing, and event catering experience. In-depth knowledge of food safety, HACCP, and event compliance requirements. First aid training and fire safety knowledge. Strong organisational, communication, and problem-solving skills. Ability to manage high-volume service and events under pressure. Disciplined, punctual, and professional.