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Our client, a boutique winery restaurant in Stellenbosch, is seeking a talented and motivated Head Chef to lead their small but dynamic kitchen. This is for a chef ready to take ownership of kitchen operations, develop seasonal menus, and create exceptional dishes that complement the estate’s acclaimed wines. The position offers career progression opportunities for the successful candidate as the estate expands. Description: The Head Chef will oversee daily kitchen operations in a compact, creatively designed kitchen. Responsibilities include menu development, food preparation, plating excellence, team leadership, and cost management. The chef will work closely with the estate team to ensure food aligns with wine pairings and supports unique guest experiences, including seasonal menus, wine tasting platters, Sunset Rouge evenings, and special events. Given the kitchen’s limitations, the ideal candidate must be adaptable, resourceful, and able to deliver high-quality cuisine in a small, less equipped space. Career growth is available when the new estate restaurant opens, providing the opportunity to lead in a larger, fully equipped kitchen. Key Responsibilities Develop and maintain seasonal menus featuring local, fresh ingredients. Curate dishes that complement the estate’s wine portfolio. Oversee preparation, plating, and presentation for lunch, dinner, and special events. Lead; mentor, and schedule a small kitchen team, maintaining high performance and morale. Manage food costings, supplier relationships, and inventory control. Ensure compliance with food safety, hygiene, and health regulations. Collaborate with front-of-house and winemaking teams for seamless guest experiences. Support special events, tasting experiences, and themed dining evenings. Position Details Salary: R25,000 – R45,000 per month, depending on experience Location: Stellenbosch Environment: Boutique winery restaurant with seasonal, curated menus Career Growth: Opportunities to lead in a new estate restaurant in the future Start Date: ASAP This is an excellent opportunity for a Head Chef seeking a hands-on role with creative freedom, working closely with a respected winery team while building their career in an expanding estate. Requirements: 5–7 years’ experience in a fine dining, winery, boutique, or luxury restaurant environment. Proven progression from junior chef roles to leadership (Commis → Chef de Partie → Sous Chef → Head Chef). Strong skills in plating, advanced cooking techniques, butchery, sauces, and modern cuisine. Experience creating menus for wine pairings, tasting plates, and events. Leadership experience managing small teams, including training, scheduling, and performance management. Knowledge of cost management, inventory control, and kitchen administration. Adaptability to work efficiently in a small, creatively constrained kitchen. Passion for seasonal, local, and artisanal produce. Culinary diploma or professional certification advantageous but not mandatory.
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