Chef â Events & Harvest Catering

Helderberg Personnel CC; Stellenbosch; On-site; ZAR 380,000 - 540,000; Full time

Job summary

Helderberg Personnel CC is seeking a creative Chef to own the culinary offering for its events and functions in Stellenbosch. The role is hands-on in a kitchen, delivering seasonal, harvest-style cuisine for intimate gatherings and larger functions.

The successful candidate will lead menu development, work closely with the events team, and ensure high standards of hygiene and food safety while inspiring a guest-focused dining experience.

Qualifications

• Minimum 2 years' professional chef experience.
• Experience in events, functions or catering essential.
• Strong practical chef skills and ability to work independently.
• Passion for seasonal, farm-to-table and harvest-style cuisine.
• Creative and innovative approach to menu development.

Responsibilities

• Plan, prepare and execute menus for functions and events.
• Create innovative seasonal dishes and harvest-table offerings.
• Develop outdoor braai options and bakery/deli involvement as needed.
• Maintain high standards of food quality, presentation and taste.
• Deliver food for intimate gatherings up to ~200 guests, under guidance of events team.

Skills

Culinary skills

Event catering

Independent worker

Communication

Team player

Job description

A Creative Culinary Opportunity in the Heart of Stellenbosch

STELLENBOSCH : My client, a well-established wine estate and events destination, is seeking to employ a creative and skilled Chef to take ownership of the culinary offering for its growing events and function operation.

Set on one of Stellenbosch's oldest estates, this is an opportunity for a chef who enjoys seasonal produce, harvest-style cuisine, outdoor braai offerings and creating memorable food experiences for guests.

PURPOSE OF ROLE

Taking responsibility for the preparation and delivery of a high-quality, creative food offering across intimate gatherings and larger functions, while bringing fresh ideas and seasonal inspiration to the menus.

The successful candidate will be hands‑on in the kitchen and will play an important role in taking the culinary operation forward as the popularity of the venue continues to grow.

RESPONSIBILITIES

• Planning, preparing and executing menus for functions and events
• Creating innovative seasonal and farm-to-table dishes
• Developing appealing harvest-table and outdoor braai offerings
• Preparing food in the kitchen for functions and events
• Ensuring consistently high standards of food quality, presentation and taste
• Catering for intimate gatherings through to larger functions of up to approximately 200 guests
• Working closely with the owner and events team to understand each function's requirements
• Guiding and working alongside scullery staff to ensure an efficient kitchen operation
• Bringing creativity and inspiration to menu development
• Using seasonal and locally available produce creatively
• Assisting with the bakery/deli operation during quieter periods
• Maintaining excellent hygiene, food safety and kitchen standards
• Contributing positively to a collaborative, guest-focused team environment

CRITERIA

• Minimum 2 years' professional chef experience
• Experience in events, functions or catering essential
• Strong practical chef skills and the ability to work independently
• Experience with menu planning and preparation
• A genuine passion for seasonal, farm-to-table and harvest-style cuisine
• Creative and innovative approach to food and menu development
• Comfortable preparing food for both intimate and larger gatherings
• Excellent communication and interpersonal skills
• Warm, friendly and guest-oriented personality
• Strong work ethic with excellent attention to detail and standards
• Ability to work calmly and efficiently under pressure
• A team player who is willing to be hands‑on
• Own reliable vehicle and valid driver's licence non-negotiable