Head Chef

Dunstone; Wellington; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A local wine estate in Wellington is seeking a passionate Head Chef to lead its boutique bistro. The ideal candidate will create seasonal menus that highlight local produce and wine pairings. This position requires a minimum of 3 years of experience in fine dining, excellent leadership skills, and a strong passion for sustainability. The role offers creative freedom and opportunities for growth within the hospitality group.

Benefits

Creative freedom

Access to estate wines and local produce

Collaboration with a dynamic hospitality team

Potential for long-term growth

Qualifications

• Minimum 3 years as head or sous chef in a fine dining or boutique environment.
• Experience with French or Belgian cuisine is an advantage.
• Passion for sustainability and seasonal cooking.

Responsibilities

• Design and execute seasonal set menus.
• Oversee breakfast buffet and ensure quality of dishes.
• Manage kitchen operations and kitchen staff.

Skills

Creative menu development

Knowledge of wine pairing

Leadership skills

Time management

Communication skills

Education

Formal culinary training or equivalent experience

Job description

Department: ROOTS Bistro | Dunstone Estate
Position: Head Chef – Full-Time
Location: Bovlei Valley, Wellington
Start Date: As Soon As Possible
Remuneration: Competitive – Based on experience
Accommodation: Possible – will be discussed at interview

Position Overview:
Roots Bistro at Dunstone Estate is seeking a passionate and skilled Chef to lead the culinary experience at our wine estate’s boutique bistro. This position requires creativity, precision, and a love for seasonal, farm-to-table cuisine with a strong French-Belgian flair. The chef will be responsible for curating and executing all menus, managing kitchen operations, and delivering a premium food experience that complements our fine wines and picturesque estate setting.

Key Responsibilities:

• Menu Planning & Development
  • Design and execute a seasonal set menu, which includes:
  • Amuse-bouche
  • Bread service
  • Starter
  • Main course
  • Dessert
  • Ensure each dish has an optional Dunstone wine pairing
  • Develop weekly lunch platters with a French-Belgian flair, featuring:
  • Local and imported charcuterie & cheeses
  • Fresh artisanal breads
  • Innovate menus based on seasonal produce and estate garden ingredients

• Breakfast & Brunch
  • Oversee a farm-style breakfast buffet, featuring:
    • Estate-grown fruits, locally sourced dairy, eggs, and baked goods
    • Rotating hot breakfast items prepared fresh

• Kitchen & Staff Management
  • Manage daily kitchen operations and standards
  • Lead and train kitchen staff
  • Plan and oversee staff schedules/rosters
  • Maintain a clean, safe, and compliant kitchen environment

• Stock & Cost Management
  • Conduct weekly stock-takes and oversee ordering of all kitchen supplies
  • Maintain food cost margins
  • Liaise with local suppliers and manage farm-to-table sourcing

Required Experience & Skills:

• • Formal culinary training or equivalent experience
  • Minimum 3 years as head or sous chef in a fine dining or boutique environment
  • Strong knowledge of wine pairing and menu construction
  • Experience with French or Belgian cuisine an advantage
  • Passion for sustainability and seasonal cooking
  • Excellent leadership, time management, and communication skills

What We Offer:

• • A unique opportunity to create a signature culinary experience in the heart of the Cape Winelands
  • Creative freedom with direct access to estate wines, gardens, and local produce
  • Collaboration with a dynamic hospitality team focused on luxury and authenticity
  • Potential for long-term growth within the Dunstone hospitality group