Key Responsibilities:

• Support the Executive Chef in all aspects of kitchen operations, including service, preparation, and quality control
• Assist with the development and execution of seasonal menus based on estate-grown produce and local sourcing
• Maintain rigorous standards of hygiene, safety, and sustainability
• Contribute to the training, mentorship, and management of the kitchen team
• Collaborate with the wine team / FOH team to ensure exceptional food and wine pairing experiences

 
Knowledge, Skills and Qualities:

• Minimum 3–5 years’ experience in a senior kitchen role within fine dining or luxury hospitality.
• Diploma in professional cookery is preferred
• Stable track record
• Excellent record of kitchen management
• Excellent time management skills
• High level of attention to detail
• Capable of delegating multiple tasks and provide excellent support
• Demonstrated passion for sustainable and ethical food practices
• Deep understanding of local, seasonal ingredients and heritage cooking techniques
• Strong leadership, communication, and team development skills
• Must be computer literate

 
If you’re a hospitality professional with heart, soul, and high standards — and a love for wine, food, and people — we’d love to hear from you. We are looking for a chef who is not only skilled and reliable, but who shares our passion for

Location: Stellenbosch

About the Role:

A distinguished wine estate in Stellenbosch is seeking a skilled Sous Chef to support the Head Chef in delivering exceptional culinary experiences. The role involves assisting with menu planning, kitchen management, and ensuring the highest standards of food preparation and presentation.

Key Responsibilities:

• Assist the Head Chef in planning, preparing, and executing menus.
• Supervise and coordinate kitchen staff to ensure smooth operations.
• Maintain quality control for all dishes, ensuring consistency and presentation standards.
• Manage kitchen inventory, ordering, and stock control.
• Ensure compliance with food safety and hygiene regulations.
• Train, mentor, and develop kitchen team members.
• Collaborate with cellar and hospitality teams to support special events and functions.

Requirements:

• Proven experience as a Sous Chef or similar role in fine dining, hospitality, or wine estates.
• Culinary qualification from a recognized institution preferred.
• Strong leadership and team management skills.
• Excellent organizational, multitasking, and problem-solving abilities.
• Knowledge of kitchen safety, hygiene, and sanitation standards.
• Ability to work flexible hours, including weekends and public holidays.