Head Chef

1w1 week ago

HEINEKEN

Cape Town, ZA · Full-time · ZAR 450,000 – ZAR 700,000

About this role

At Nederburg, food is a natural extension of our wines, landscape, and commitment to responsible hospitality. The Head Chef leads overall kitchen operations across the estate, delivering consistent, high-quality culinary experiences rooted in sustainability, seasonality, and passion for wine and food. This role demands versatility across fine dining, casual offerings, events, weddings, picnics, and food trucks.

Design and refine wine-led, sustainable menus aligned with Nederburg’s brand and values. Develop diverse recipes for various formats while approving all dishes for quality and presentation. Manage food costs, portion control, stock levels, and inventory to meet profitability targets.

Lead, mentor, and manage kitchen teams to drive professionalism and operational readiness across all service styles. Collaborate with Events, Sales, Operations, and Wine teams on menus, costing, and guest experiences. Oversee third-party food operations for brand alignment.

Ensure compliance with health, safety, food safety, and hygiene regulations while maintaining high standards. Champion sustainable practices like responsible sourcing, waste reduction, and resource efficiency. Drive continuous improvement in systems, menus, and processes for better efficiency and satisfaction.

Requirements

Recognized tertiary qualification i.e., Diploma/Degree from a certified culinary institute
4–6 years’ relevant experience in a similar role
Versatile experience across fine dining, casual offerings, large-scale events, weddings, and food truck concepts
Forward-thinking approach to wine-led, sustainable menu development
Proven ability to manage kitchen operations and third-party catering partners
Strong leadership skills for mentoring kitchen teams
Knowledge of food cost management, profitability, and inventory control
Commitment to sustainability, food safety, and hygiene standards

Responsibilities

Take full responsibility for the quality, consistency, and standards of all food offerings across the estate
Design and refine wine-led, sustainable menus aligned with Nederburg’s brand and values
Develop diverse recipes and concepts across fine dining, casual dining, weddings, al fresco experiences, picnics, and food trucks
Manage food costs, portion control, stock levels, and inventory planning
Deliver food cost and profitability targets in line with approved budgets
Lead, mentor, and manage kitchen teams, driving professionalism and continuous improvement
Ensure full compliance with health, safety, food safety, and hygiene regulations
Champion sustainable practices including responsible sourcing, waste reduction, and resource efficiency