Head Chef

wine.co.za; South Africa; On-site; ZAR 900,000 - 1,300,000; Full time

Job summary

Pink Valley Wines & Restaurant in Stellenbosch seeks a hands‑on Head Chef to lead the kitchen, inspire the team and deliver exceptional dining aligned with the Pink Valley standard.

You will manage operations, menus and controls in a high‑quality wine estate setting, partnering with front‑of‑house and suppliers to elevate guest experiences.

Qualifications

• Proven experience leading kitchen teams in high‑quality dining.
• Strong skills in food costing and stock management.
• Excellent planning and communication abilities.
• Knowledge of food safety legislation and hygiene standards.

Responsibilities

• Lead, coach and develop the kitchen team toward excellence.
• Oversee day‑to‑day kitchen operations and service standards.
• Manage food preparation, purchasing, and labour cost control.
• Plan seasonal menus and events while maintaining profitability.
• Ensure food safety and regulatory compliance.

Skills

Leadership

Menu planning

Cost management

Food safety compliance

Communication

Education

Culinary qualification

Job description

Our client, Pink Valley Wines & Restaurant is keen to recruit an exceptional Head Chef for their renowned restaurant, situated on one of Stellenbosch's most picturesque wine estates. This opportunity is ideal for a passionate culinary professional who combines exceptional cooking ability with strong leadership skills. Our client is seeking a hands‑on Head Chef who can inspire and develop a high‑performing kitchen team while consistently delivering outstanding culinary experiences that reflect the quality and reputation of the Pink Valley brand.

Reporting to the COO, the successful candidate will take full responsibility for leading the kitchen operation, ensuring operational excellence, financial discipline and exceptional food quality. A key focus of the role is building and managing a motivated, engaged and high‑performing kitchen team that consistently exceeds guest expectations.

Key Responsibilities will include:

• Lead, motivate and develop the kitchen team by fostering a culture of accountability, collaboration, professionalism and continuous improvement
• Oversee the day‑to‑day operation of the kitchen, ensuring consistently exceptional food quality, presentation and service standards
• Manage all aspects of kitchen operations, including food preparation, stock control, purchasing, cost management and labour planning to achieve operational and financial objectives
• Ensure the successful planning and execution of seasonal menus, special events and functions while maintaining consistency, quality and profitability
• Maintain the highest standards of food safety, hygiene and health compliance, ensuring all kitchen procedures and legislative requirements are met
• Build strong working relationships with front‑of‑house management, suppliers and fellow managers to deliver an outstanding guest experience and continuously improve operational performance.

Essential qualifications, skills, and experience:

• Proven experience as a Head Chef or experienced Chef within a high‑quality restaurant, hospitality or wine estate environment;
• Demonstrated experience leading, coaching and developing kitchen teams;
• Strong knowledge of food costing, stock management, purchasing and kitchen financial controls;
• Sound understanding of food safety, hygiene and health legislation;
• Excellent planning, organisational and communication skills;
• Relevant culinary qualification will be advantageous.

A more detailed job description is available upon request.