Functions & Productions Chef

Reference: 9358 NB
Consultant: Nine Broodryk 

Job Description: 

  • Menu Development: Collaborate with the culinary team to create innovative and seasonal menus tailored to various events, including weddings, corporate functions, and wine tastings, showcasing the estate’s wines and local produce.
  • Food Production: Oversee the production kitchen operations, ensuring the timely preparation and delivery of high-quality dishes for events while maintaining consistency and adherence to culinary standards.
  • Kitchen Management: Lead and mentor kitchen staff, including cooks and assistants, fostering a collaborative and productive working environment.
  • Implement training programs and standard operating procedures to optimize efficiency and quality.
  • Quality Control: Uphold rigorous standards of food quality, presentation, and taste, conducting regular inspections and tastings to ensure adherence to specifications and guest satisfaction.
  • Inventory and Cost Control: Manage food inventory levels, ordering, and stock rotation to minimise waste and optimize cost efficiency. Monitor kitchen expenses and budgets, implementing strategies to control costs without compromising quality.
  • Hygiene and Safety: Enforce strict adherence to food safety regulations and hygiene standards, maintaining a clean and organised kitchen environment.
  • Conduct regular inspections and implement corrective actions as needed.
  • Collaboration: Collaborate closely with other departments, including event planning, hospitality, and winemaking teams, to ensure seamless coordination and execution of events and culinary experiences.


  • Proven experience as a Chef in a high-volume, upscale establishment, preferably within the hospitality or wine industry.
  • Strong culinary skills and creativity, with a passion for crafting exceptional dishes using fresh, local ingredients.
  • Excellent leadership and communication abilities, with a demonstrated ability to lead and motivate a diverse team.
  • Thorough knowledge of food safety regulations and best practices in kitchen management.
  • Ability to thrive in a fast-paced, dynamic environment and adapt to changing priorities.
  • Diploma or degree in Culinary Arts or relevant field is preferred.
  • Flexibility to work evenings, weekends, and holidays as required by event schedules.

How to Apply: 

  • Email your comprehensive CV to 
  • If you are already registered, please forward your CV and the relevant reference number to the consultant with whom you are currently registered in order to avoid duplicity on our system. 
  • We reserve the right to only conduct interviews with candidates of choice. 
  • Applicants who have not received feedback within 30 days from the closing date must please accept their application as unsuccessful.