With the backdrop of the Hottentots Holland Mountains, this award winning Eat Out Wine Estate Restaurant in Stellenbosch offers sheer brilliance on a plate, with innovative and creative culinary techniques, advanced and innovative menu offerings and alluring textures that compliment farm fresh flavours. The wine farms internationally acclaimed wines are paired with each course whether it’s the smaller lunch size set menu or the multiple evening course selection. ProStaffSelect are in search of a highly skilled, passionate and disciplined HEAD CHEF to lead this team, continuing the success already achieved over the past 3 years. We are looking for fresh new ideas, a motivated individual who can lead, manage and inspire the team with new culinary concepts, advanced cooking techniques and sophistication. Requirements Cheffing qualification with min 5 years’ experience in top awarded restaurants. Proven culinary creativity and innovation. Exceptional culinary skills and product knowledge with experience of current trends locally & overseas. Advanced plating skills with innovative and magazine-worthy artistic food presentation. Strong decision making, organisational & leadership skills. Proven background in staff management and ability to recruit, train and motivate staff. Ability to consider the business aspects and cost controls when creating new dishes. Precision; attention to detail and cleanliness. Willing to work long and irregular hours, including weekends and public holidays. Responsibilities Overseeing daily operations of the staff (approx. 15-20). Ongoing creation of innovative new menu items. Motivating, training and educating all kitchen staff. Considering the needs of the guests & owners in all decisions. Ordering and purchasing ingredients and maintaining necessary inventory. Strict control of fresh produce & ingredients to maintain favorable food cost. Monitoring & enforcing safety regulations to ensure employee safety and restaurant cleanliness. Ensuring guest satisfaction and seek feedback on menu items. Maintaining quality continually of the culinary product. Administrative duties related to staff and other management matters. #J-18808-Ljbffr