Head Chef Nederburg at The Heineken Company

Purpose of the job:

• At Nederburg, food is a natural extension of our wines, our landscape, and our commitment to responsible hospitality. The Head Chef is responsible for the overall leadership, direction, and performance of all kitchen operations across the Nederburg estate, delivering consistent, high-quality culinary experiences rooted in sustainability, seasonality, and a deep passion for wine and food.
• This role requires a versatile, forward‑thinking chef with the ability to work confidently across a wide range of dining styles and service formats, from fine dining and casual offerings to large-scale events, weddings, meetings, al fresco experiences, picnics, and food truck concepts. The Head Chef ensures that every culinary touchpoint reflects Nederburg’s heritage, innovation, and pursuit of excellence.

Key Responsiblities:

Culinary Direction & Menu Development

• Take full responsibility for the quality, consistency, and standards of all food offerings across the estate, including externally outsourced kitchens, function, and event catering partners.
• 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, meetings, al fresco experiences, picnics, food trucks, and seasonal offerings.
• Approve all dishes and recipes, ensuring presentation and quality standards are met.

Operational & Financial Management

• Manage food costs, portion control, stock levels, and inventory planning.
• Deliver food cost and profitability targets in line with approved budgets.
• Maximise turnover while maintaining effective kitchen administration and OPEX control.
• Oversee and approve menus and service standards for third‑party food operations to ensure alignment with Nederburg’s brand, wine philosophy, and guest experience.
• Ensure all internal and external food offerings comply with estate quality benchmarks, food safety standards, and sustainability principles.

Team Leadership & Collaboration

• Lead, mentor, and manage kitchen teams, driving professionalism and continuous improvement.
• Ensure operational readiness across all service styles and event formats.
• Collaborate with Events, Sales, Operations, and Wine teams on menus, costing, service levels, and guest experience.

Health, Safety & Compliance

• Ensure full compliance with health, safety, food safety, and hygiene regulations.
• Maintain consistently high food hygiene standards and a safe, well-organised kitchen environment.

Sustainability & Continuous Improvement

• Champion sustainable practices including responsible sourcing, waste reduction, and resource efficiency.
• Drive continuous improvement of systems, menus, and processes to enhance efficiency and guest satisfaction.

Education & Experience

• A recognized, relevant Tertiary Qualification i.e., Diploma/Degree with a certified culinary institute
• 4–6 years’ relevant experience in a similar environment at Head Chef or Exec Sous Chef level, ideally within a wine estate, luxury hospitality, or multi‑outlet operation, with a genuine passion for food, flavour, and wine-led dining.
• Proven large‑scale and multi‑outlet operational experience is highly advantageous, with the ability to adapt across fine dining, casual concepts, events, and seasonal offerings while maintaining consistency and quality.
• Computer literate in the MS Office Suite; POS and Stock taking systems. Experience with Pilot and SAP systems will be advantageous.
• Demonstrates and upholds exceptionally high culinary and service standards, with a professional presence that reflects a premium wine‑estate environment.
• Excellent interpersonal and communication skills (verbal and written), with the ability to collaborate effectively with events, wine, operations, and service teams.
• Proven ability to work independently, accurately, and under pressure, delivering at scale without compromising quality or attention to detail.
• Strong multi‑tasking ability, capable of managing multiple outlets, menus, and service styles simultaneously.
• A self‑driven, proactive, and motivated culinary professional with an open mindset, positive work ethic, and a deep appreciation for exceptional food and wine experiences.
• Willingness to work flexible hours, including weekends and public holidays, as required by a dynamic wine estate and events-led operation.

Closing Date: 15/05/2026