About the Role

The Head Chef is a key leadership position responsible for leading the culinary direction and daily kitchen operations for our Restaurant. This role requires a highly skilled and experienced chef who can craft seasonal menus, curate dishes that pair beautifully with our company wines, and uphold high service standards to deliver an exceptional dining experience.

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 (4‑course 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 well‑presented, 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
• Team Leadership: Recruit, train, schedule, and lead all kitchen staff.
• Implement consistent training on Latest techniques Wine pairing fundamentals‑pairing fundamentals Seasonal ingredient handling Plating discipline‑dining 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.

Requirements

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 cuisine‑influenced menu

Pastry or baking fundamentals

Qualifications

None mentioned.

Salary & Benefits

Not specified.

About the Role

We are seeking an experienced and skilled Head Chef to join our luxury hospitality portfolio in Stellenbosch. As a key member of our culinary team, you will be responsible for overseeing the entire kitchen operation, ensuring the preparation and presentation of high-quality food while maintaining cost control, hygiene, and compliance with health and safety regulations.

Key Responsibilities

• Ensure all guests are cared for individually, meeting specific needs, adhering to dietary requirements, and preparing meals accordingly.
• Ensure food served meets expected standards, maintaining the reputation of the establishment.
• Report complaints, comments, or operational requirements to the Group Operations Manager and Hotel Manager.
• Maintain effective internal communication with other departments.
• Design menus for picnics, braais, conferences, and Chefs experience meals in cottages to enhance guest experiences.
• Ensure night audit menu preparation and training are completed thoroughly and identify training needs where required.
• Conduct weekly meetings with the Hotel Manager for planning and feedback.
• Conduct daily briefings to ensure all staff are informed of specials, out-of-stock items, and alternatives.
• Lead, train, and develop a skilled and motivated kitchen team.
• Conduct performance reviews, provide constructive feedback, and support staff development.
• Ensure adherence to recipes, portion control, and presentation standards.
• Manage staff scheduling and ensure adequate coverage during service hours.
• Interview prospective kitchen staff and liaise with Human Resources.
• Handle disciplinary matters and grievances in conjunction with Human Resources.
• Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets.
• Control waste and portion sizes to maximize efficiency and profitability.
• Maintain regular stock checks and provide training on stock-taking and ordering procedures.

Requirements

• Proven experience as Head Chef in a 5-star hotel or fine dining restaurant
• Excellent knowledge of food and beverage service standards
• Strong knowledge of kitchen management, food costing, and inventory control

Qualifications

• Relevant culinary qualification

Salary & Benefits

• (No salary information is provided in the original job description)