Head Chef

Boschendal Farm; Stellenbosch; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A renowned farm in South Africa is seeking a Head Chef to lead the kitchen team and ensure the delivery of high-quality food. This role includes responsibilities such as menu planning, staff management, and compliance with health and safety standards. The ideal candidate will have at least 5 years of experience in fine dining or event catering, proven leadership abilities, and a solid understanding of food safety standards. The position offers a full-time employment opportunity within a unique farm setting.

Qualifications

• Minimum 5 years' experience in fine dining or event catering environments.
• Proven leadership as a Head Chef or Senior Sous Chef.
• In-depth knowledge of food safety and HACCP requirements.

Responsibilities

• Lead and manage the kitchen team for efficient food production.
• Plan and execute seasonal and event menus.
• Ensure compliance with food safety and hygiene regulations.

Skills

Leadership

Menu development

Communication

Organisational skills

Problem-solving

Food safety knowledge

Event management

Education

Culinary qualification

Job description

Head Chef Boschendal Farm • Stellenbosch, Western Cape

Job Description

Work Amidst Nature in the Heart of the Winelands. Imagine starting your day with the sunrise over lush vineyards and the tranquillity of farm life. At Boschendal, the surroundings are not just a backdrop; they're integral to our work and our inspiration. Nestled in the heart of South Africa's golden triangle of wine country, our farm offers a unique escape from the hustle of city life. A typical day at Boschendal is a blend of meaningful work and the beauty of the natural landscape, whether walking among the vineyards, engaging with guests, or collaborating on new projects. Our purpose is clear: to nurture the land, inspire our people, and strengthen our community. Guided by core values, we strive to offer something truly meaningful, from regenerative practices to artisanal craftsmanship.

Head Chef

The Head Chef is responsible for the overall management and leadership of the kitchen, ensuring the consistent delivery of high-quality food across daily service, events, and functions. The role oversees menu development, food preparation, staff supervision, cost control, and compliance with health and safety standards. The Head Chef works closely with management, front‑of‑house, and events teams to deliver exceptional dining experiences, maintain operational efficiency, and uphold the venue's culinary standards and reputation.

Key Duties and Responsibilities

• Lead, manage, and inspire the entire kitchen team to ensure smooth, efficient, and high‑quality food production.
• Recruit, train, mentor, and develop kitchen staff in line with business standards.
• Prepare and manage kitchen rosters, ensuring appropriate staffing levels for daily service and events.
• Monitor and approve time & attendance records to ensure accurate clocking and labour control.
• Maintain high staff morale, productivity, discipline, and professional conduct.
• Establish, implement, and enforce kitchen policies, procedures, health regulations, and safety standards.

Menu Planning, Food Preparation & Quality Control

• Plan, design, and execute seasonal menus, event menus, and special function offerings in line with the venue's concept and budget.
• Ensure all dishes are prepared and presented to the highest standards of quality, consistency, and creativity.
• Oversee food preparation across all sections, ensuring correct portion control.
• Monitor the quality, freshness, taste, temperature, and presentation of all food items.
• Manage special dietary requirements, allergens, and customer preferences for both restaurant service and events.
• Review and improve menus based on customer feedback, event performance, and profitability.

Events & Functions Management

• Plan, coordinate, and execute all culinary aspects of events, functions, and catering operations.
• Collaborate with events, sales, and front‑of‑house teams to develop event menus, pricing, and service timelines.
• Conduct food tastings and menu trials for clients and stakeholders when required.
• Ensure adequate staffing, prep schedules, and equipment are in place for successful event execution.
• Oversee on‑site food production and service during events to ensure quality, timing, and presentation standards are met.
• Manage post‑event evaluations, including food cost analysis, waste review, and team performance feedback.
• Take full responsibility for inventory control, ordering, and supplier coordination for both daily service and events.
• Maintain accurate records of stock usage, wastage, and event‑specific food costs.
• Control food and labour costs by minimising waste, optimising prep, and ensuring efficient use of resources.
• Ensure all kitchen equipment, event equipment, and utensils are properly maintained and sanitised.

Health, Safety & Compliance

• Ensure full compliance with food safety, hygiene, and workplace health and safety regulations.
• Implement and maintain HACCP systems for kitchen and event operations.
• Ensure safe transport, storage, and handling of food for off‑site and on‑site events.
• Oversee cleaning schedules and sanitation standards across all kitchen and event preparation areas.
• Maintain clear communication with kitchen, events, front‑of‑house, and management teams.
• Coordinate with service and events staff to ensure seamless food delivery and service.
• Report operational issues, staffing challenges, or event‑related concerns promptly.

Performance Management & Reporting

• Monitor kitchen and event performance and conduct regular staff evaluations.
• Provide coaching and feedback to kitchen and event staff.
• Prepare reports on food costs, labour costs, inventory, and event profitability.

Customer Satisfaction

• Ensure exceptional culinary experiences for restaurant guests and event clients.
• Address and resolve customer or client feedback and complaints professionally.
• Maintain the venue's reputation for excellence in both daily service and events.

Educational Requirements

Culinary qualification or equivalent professional qualification.

Experience & Skills

• Minimum 5 years' experience in fine dining, high‑quality restaurants, or event catering environments.
• Proven leadership experience as a Head Chef or Senior Sous Chef.
• Strong menu development, costing, and event catering experience.
• In‑depth knowledge of food safety, HACCP, and event compliance requirements.
• First aid training and fire safety knowledge.
• Strong organisational, communication, and problem‑solving skills.
• Ability to manage high‑volume service and events under pressure.
• Disciplined, punctual, and professional.

Seniority Level

Director

Employment Type

Full‑time

Job Function

Management and Manufacturing. Hospitality