Chef – Events & Harvest Catering

University of Fort Hare; Stellenbosch; On-site; ZAR 360,000 - 600,000; Full time

Job summary

Stellenbosch Wine Estate is seeking a creative Chef to own the culinary offering for its expanding events and functions, delivering high‑quality, seasonal food experiences.

You will be hands‑on in the kitchen, develop harvest‑table concepts, and work with the events team to tailor menus for intimate gatherings up to 200 guests, while upholding hospitality standards.

Qualifications

• 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.
• Own reliable vehicle and valid driver's licence – non‑negotiable

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

Skills

Seasonal cuisine

Plating & presentation

Menu development

Event catering

Food safety

Job description

CHEF – EVENTS & HARVEST CATERING

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.

A Creative Culinary Opportunity in the Heart of Stellenbosch

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