Head Chef – Heritage Wine Estate

About the role

Our client, one of South Africa’s oldest working farms located in the Stellenbosch Winelands, is seeking an experienced Head Chef to lead the hospitality kitchen team. The role works alongside the Executive Chef to manage daily kitchen operations, menu development and high‑volume event catering.

Key responsibilities

• Manage daily kitchen and culinary operations for picnic, meeting‑room and event functions, ensuring efficient preparation, production and service.
• Coordinate food production, menu requirements and delivery logistics for each service area.
• Implement effective mise‑en‑place and production systems to optimise workflow, maintain portion control and minimise waste.
• Ensure all food meets standards for quality, taste, temperature, presentation and consistency.
• Design and adapt seasonal menus in line with brand standards and client expectations.
• Lead culinary setup and breakdown for indoor, outdoor and off‑site events, overseeing timelines, staffing and logistics.
• Assist with budgeting, food costing, procurement planning and inventory management.
• Supervise, mentor and develop junior chefs and event culinary staff, promoting a professional kitchen culture.
• Enforce HACCP, food safety and health‑and‑safety standards across all kitchens and event sites.

Required profile

• Strong knowledge of professional kitchen operations, HACCP and food safety standards.
• Experience in high‑volume, event, picnic and off‑site catering environments.
• Proven leadership, communication and team‑development abilities.
• Ability to work effectively under pressure and manage competing priorities.
• Strong financial awareness, attention to detail and cost‑control mindset.
• Flexibility to work varying shifts, weekends, public holidays and event schedules.

Required skills

• HACCP certification
• Food safety compliance
• Menu planning
• Recipe development
• Food costing
• Stock control
• Portion control
• Wastage management
• Budgeting
• Inventory management