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? ?? ??????????? ??????????? is recruiting on behalf of a growing, family-owned wine estate and hospitality business in the heart of the Stellenbosch Winelands, for a passionate and hands-on ????????? ???? Our client is a family-owned wine estate and hospitality business in the Stellenbosch Winelands, with a growing portfolio of food and hospitality concepts that includes a bistro restaurant, a bakery and farm stall, and a pipeline of new ventures in development — among them a dedicated events and wedding venue. The business is at an exciting stage of growth, and this is a rare opportunity to shape a culinary identity from the ground up, with genuine creative ownership and the full backing of a passionate and committed ownership team. Reporting directly to management and overseeing all food operations across the estate, the successful candidate will lead the kitchen brigade, drive menu development across multiple concepts, and play an active role in building the systems, standards, and culture that will carry the business forward as it expands. The role spans daily restaurant and bakery operations, supplier and stock management, food costing and budgeting, and the planning and execution of food offerings for functions and special events. A hands-on leadership approach is essential — this is a working chef who leads from the front and is genuinely energised by the opportunity to help build something. ? A food portfolio must be submitted with your application that clearly displays your creativity, innovation and attention to detail. (All images will be checked via google lens to ensure ownership) ???????????? · A minimum of five years' experience in a Head Chef or Executive Chef role within a comparable hospitality environment. · A demonstrable track record of managing busy kitchen operations and leading motivated, high-performing kitchen teams. · Strong experience in menu development across multiple food concepts, from bistro and casual dining through to bakery, farm-style retail, and event catering. · Solid working knowledge of food safety legislation, hygiene standards, and kitchen compliance requirements. · Hands-on experience managing procurement, supplier relationships, stock control, and food cost management across a multi-outlet environment. · A relevant culinary qualification is advantageous. · Genuinely creative and passionate about food — with the ability to translate that passion into commercially successful, memorable offerings. · A confident, grounded leader who can build, train and inspire a team, and who is equally comfortable working alongside the brigade in a hands-on environment. · Commercially minded, with a clear understanding of the relationship between food quality, cost management, and business profitability. · Thrives in an entrepreneurial, family-owned environment where initiative, adaptability, and a willingness to be involved at every level are genuinely valued. · Contactable professional references will be required. ?????? – On application ? ?????? ???? – Although we appreciate all applications received, we will only reply to those candidates who have the background and experience required. Thank you.
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