Sous Chef/Junior Head Chef

Ambitions Travel Recruitment; Stellenbosch; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A prestigious wine estate in Stellenbosch is seeking a creative Junior Head Chef to lead the kitchen team and develop refined, locally inspired menus. Responsibilities include managing kitchen operations for weddings and functions, ensuring high standards, and delivering excellent customer service. The ideal candidate has 2-3 years of experience in a five-star kitchen, is fully bilingual in English and Afrikaans, and possesses excellent cooking and people skills.

Qualifications

• 2–3 years experience as Head Chef or Senior Sous Chef in a five-star kitchen.
• Fully bilingual in English and Afrikaans.
• Ability to manage a fast-paced kitchen and staff.

Responsibilities

• Oversee menu planning, stock control, and costings.
• Manage kitchen operations for events and lodge service.
• Deliver five-star customer service.

Skills

Cooking skills

Baking skills

People skills

Proactive communication

Job description

Overview

Our client is a prestigious wine estate in Stellenbosch, known for its serene valley views and historic Cape Dutch architecture. This luxury estate offers fine dining, winemaking tradition, and elegant hospitality, hosting weddings, private events, gourmet picnics, and exclusive tastings with a strong ethos of quality, heritage, and warm South African hospitality. They are seeking a creative and experienced Junior Head Chef to lead the kitchen team and develop refined, locally inspired, seasonal menus to enhance guest experiences.

The successful Chef will lead the estate’s culinary direction—overseeing kitchen operations, developing innovative dishes, and maintaining high standards of presentation and service. The role includes mentoring junior chefs, managing supplier relationships, and ensuring sustainability is woven into food preparation and sourcing.

Job Description: In this role, you will manage a kitchen and staff handling catering for all weddings and functions, as well as a lodge that prepares meals for in-house guests (breakfast, lunch, and dinner).

Responsibilities

• Oversee full menu planning, stock control, and costings for the Catering Department as a whole—including restaurants, kitchens, and events.
• Manage kitchen operations and staff for weddings, functions, and lodge service.
• Interact closely with guests to deliver a five-star customer service experience.
• Be a people-centric, friendly, and professional communicator who can effectively engage with clients.
• Plan and organize with attention to detail; be proactive and a good culture fit.

Qualifications & Experience

• 2–3 years Head Chef or Senior Sous Chef experience, firsthand experience in a five-star kitchen environment.
• Passionate about food, quality, and new ideas.
• Computer literate.
• Fully bilingual – English and Afrikaans.
• Excellent cooking skills, especially baking.
• Ability to handle a fast-paced kitchen and staff; perform well under pressure.
• Confident communicator with strong people skills.
• Own reliable transport is essential.