Estate Head Chef: Lead Luxury Kitchens & Menus

HAZENDAL WINE ESTATE; Stellenbosch; On-site; ZAR 600,000 - 900,000; Full time

Job summary

Hazendal Wine Estate invites an experienced Estate Head Chef to lead our culinary department across the estate's restaurants, hotel, golf facilities and event venues. You will guide a high-performing team, ensuring exceptional food quality, presentation and service across all outlets.

You will develop seasonal menus, champion local provenance, manage food costs and uphold strict hygiene standards while building memorable dining experiences that reflect our heritage and wine culture.

Qualifications

• Minimum 5–7 years in senior professional kitchen roles.
• Experience as Head Chef or equivalent in luxury settings.
• Proven ability to manage multiple kitchens/outlets.
• Strong culinary creativity and high presentation standards.
• Commercial acumen including food costing and stock control.
• Outstanding leadership and people-development skills.

Responsibilities

• Oversee culinary operations across estate venues and events.
• Lead, mentor and develop Head Chefs.
• Guide seasonal menu development with local provenance.
• Monitor costs, stock, waste and productivity to hit targets.
• Ensure food safety and hygiene standards across kitchens.
• Collaborate with hospitality, procurement, finance and winemaking teams.
• Support weddings, banqueting and estate-wide culinary experiences.
• Promote sustainable kitchen practices and estate-grown produce.

Skills

Head Chef leadership

Five-star hospitality

Multi-kitchen oversight

Culinary excellence

Food costing

Stock management

Cost control

People development

Collaboration under pressure

Seasonal ingredients

Job description

Hazendal Wine Estate invites an experienced Estate Head Chef to lead our culinary department across the estate's restaurants, hotel, golf facilities and event venues. You will guide a high-performing team, ensuring exceptional food quality, presentation and service across all outlets.

You will develop seasonal menus, champion local provenance, manage food costs and uphold strict hygiene standards while building memorable dining experiences that reflect our heritage and wine culture.