Head Chef - Franschhoek

Vine Recruitment; Wes-Kaap; On-site; ZAR 900,000 - 1,200,000; Full time

Job summary

A wine farm in the Franschhoek area is seeking an excellent Head Chef to lead the kitchen and craft menus that align with the estate’s cuisine style. The ideal candidate will bring strong Italian-focused culinary skills, a track record of upholding top health and hygiene standards, and the ability to motivate a small team in a busy upmarket setting.

Primary responsibilities include menu creation, costings, staff training, event-specific menus, and strict management of food costs and stock

Qualifications

• Previous experience in a busy upmarket establishment (80 seats) as Sous Chef or Head Chef.
• Open kitchen experience is an advantage.
• Excellent culinary skills with a flair for Italian cuisine.
• Strong focus on customer satisfaction.
• Impeccable health and hygiene standards.

Responsibilities

• Creates menus for all entities’ food offerings in line with the established cuisine style.
• Ensures all dishes are costed and presented by deadlines.
• Trains kitchen staff on menu execution.
• Creates customized menus for Estate functions & events.
• Ensures staff are trained in preparation and serving of food offerings.
• Manages food costs and expenses within budget.
• Manages the process of all food stock ordering.
• Conducts monthly stock counts on the last day of every month.

Skills

Culinary excellence

Italian cuisine

Team leadership

Supplier relationships

Hygiene standards

Customer satisfaction

Open kitchen experience

Menu planning

Job description

A Wine farm in the Franschhoek area seeks to employ an excellent candidate to take up the position ofHead Chef.

Requirements

• Previous experience in a busyupmarket establishment (approx. 80 seats) in the position ofSous chef or Head chef
• Previous experience in working in an open kitchen will be an advantage.
• Excellent culinary skills with a particular flair for Italian food
• High focus on customer satisfaction
• Impeccable health and hygiene standards
• Excellent supplier relationships
• A natural leader with the ability to motivate and discipline a small team
• A person with an impeccable sense of responsibility

Responsibilities

• Creates the menus for all entities’ food offering keeping with the specified style of Cuisine per entity
• Ensures all dishes are correctly costed and presents these costings according to agreed deadlines
• Ensures that all kitchen staff members are thoroughly trained on the execution of the menu
• Creates customized menus for all Estate functions & events
• Ensure staff are trained in preparation and serving of food offering
• Managing food costs and expenses within budget
• Manages the process of all food stock ordering
• Conducts an accurate monthly stock count on the last day of every month