Back to Search Results

Head Chef

Stellenbosch
Salary: Market Related
Job Type: Permanent
Sectors: Hospitality
Reference: SW006139/JM

Apply before Mar 16 2026 | 27 Days left

Apply

External Application

Vacancy Details

Employer: Helderberg Personnel cc

Our client, an well know wine estate, is seeking to employ a Head Chef to join their team. The ideal candidate will have a professional culinary diploma or certification from a recognized culinary school.

Position Overview

Key Responsibilities:

Menu Development & Culinary Creativity

Develop and update seasonal menus featuring fresh, locally sourced ingredients.
Craft dishes specifically designed to pair with the company’s wine portfolio and tasting experiences.
Create specialty menus for:
- Summer/seasonal menus
- Date Night Experiences (4âcourse 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 plating—reflecting the company’s reputation for wellâpresented, 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
- Ensure coherence between food menus, wine tastings, pairings, and special events

Team Leadership:

Recruit, train, schedule, and lead all kitchen staff.
Implement consistent training on:

Latest techniques
Wine pairing fundamentalsâpairing fundamentals
Seasonal ingredient handling
Plating disciplineâdining 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.

Required Skills & Experience:

Formal Culinary Education (Preferred but Not Always Mandatory)

A professional culinary diploma or certification from a recognized culinary school.
Advanced qualifications in:

Classical French cooking
Mediterranean/Italian cuisineâinfluenced menu
Pastry or baking fundamentals

Additional training in:

Menu engineering
Nutrition
Hospitality management

Experience:

5 –10 Years of progressive kitchen experience

Fine dining, luxury, winery or boutique hospitality restaurants.
Demonstrated progression from:

Commis → Chef de Partie → Sous Chef → Head Chef (or Executive Sous).

Experience designing, costing, and executing seasonal menus.
Strong track record managing full services during high-pressure services.

Winery or Estate Experience (Highly Advantageous):

Working in restaurants attached to wine estates, vineyards, or tasting rooms.
Designing dishes specifically for wine pairing.
Experience coordinating with:

Winemakers
Tasting room managers
Event coordinators

Core Technical Skills:

Advanced cooking techniques (French, Italian, modern techniques).
Butchery and fish fabrication.
Sauces, reductions, emulsions, and stock production.
Pasta and Italian cooking foundations
Plating and presentation

Menu Development Skills:

Seasonal menu creation.
Understanding of terroir-driven cuisine.
Designing dishes that intentionally complement wine profiles.

Ability to create:

Tasting menus
Canapé pairings
Event menus
Special menus (e.g., date-night or themed evenings)

Leadership & Management Experience:

Managing teams of 6 - 12 kitchen staff
Training junior chefs in technique, hygiene, and standards.
Conducting performance reviews and developmental coaching.
Scheduling staff for seasonal fluctuations—particularly important on busy estates.
Maintaining team morale in a high-pressure environment.

Operational & Business Competency:

Cost Management
Food cost calculation
GP management
Waste and portion control
Supplier negotiation

Stock rotation, ordering cycles, par levels
Kitchen administration (recipe cards, audits, compliance)
Knowledge of POS systems and kitchen management software

Apply

61 people have viewed this job.

About Helderberg Personnel cc

Based in Somerset West, Helderberg Personnel was established in 1998. The company initially started doing placements in the Helderberg Basin and over the years expanded nationally. Our background has proved to be invaluable in providing a high standard of recruitment, screening, evaluation and placement of candidates.

Our Value proposition:
The true value proposition of the Helderberg Personnel brand is our commitment to attending to our clients’ needs, culture and values and to ensure that, through comprehensive interviews with candidates, the overall match is determined to ensure a long term relationship. The identity of the client remains confidential at all times. We understand that our function is to ensure that the candidate must become a strategic partner to a business instead of a mere employee. Helderberg Personnel has achieved a steady growth over the last years and we have evolved into one of the leading agencies in the region. We have made placements cross functional, cross industry and up to senior management level.