Situated in the Hemel-en-Aarde, 18km from Hermanus, Creation was voted No 1 in Africa and 10th best in the world by the World’s Best Vineyards in 2021. We received the award for Most Innovative Wine Estate by Great Wine Capitals 4 times and have also received the KLINK award for Best Food and Wine pairing on a wine estate 5 times previously.
Our kitchen team focusses on anti-inflammatory menus inspired by Ayurveda, gluten- and dairy-free and reduced sugar. We also offer special menus for vegan and vegetarian guests. 80% of our ingredients are sourced locally and our menus change with every season, to include the freshest possible products.
Role Overview
The Sous Chef plays a key leadership role within the Creation Wines kitchen, supporting the Executive Chef in delivering a refined, terroir-driven culinary experience. This role requires a collaborative, detail-oriented professional who thrives in a team-focused environment and is committed to excellence in food, wine pairing, and guest experience.
Working alongside fellow Sous Chefs, the successful candidate will ensure consistency, efficiency, and the highest standards across all kitchen sections. In the absence of the Executive Chef, the Sous Chef will step into a supervisory role to maintain seamless operations.
Key Responsibilities
Kitchen Operations & Leadership
- Support the Executive Chef in the daily management of kitchen operations
- Collaborate closely with fellow Sous Chefs to ensure alignment across all sections
- Take responsibility for kitchen operations in the absence of the Executive Chef
- Supervise and coordinate all kitchen sections during service
- Ensure smooth, efficient service in a high-pressure, fine-dining environment
Food Quality & Consistency
- Uphold exceptional standards of food quality, presentation, and consistency
- Execute dishes in line with Creation Wines’ culinary philosophy
- Monitor plating, portioning, and final presentation before service
- Maintain a strong focus on seasonal, terroir-driven cuisine
Menu Development & Innovation
- Contribute to menu development and refinement
- Work closely with the Executive Chef on food and wine pairing concepts
- Support innovation aligned with Creation Wines’ “food conceived alongside the wine” philosophy
Team Development & Training
- Train, mentor, and support junior chefs and kitchen staff
- Foster a culture of continuous learning and improvement
- Lead by example in professionalism, discipline, and teamwork
Health, Safety & Compliance
- Ensure strict adherence to health, safety, and hygiene standards
- Maintain compliance with food safety regulations and internal SOPs
- Monitor cleanliness and organisation across all kitchen areas
Stock & Quality Control
- Assist with stock management, ordering, and cost control
- Monitor waste and implement efficiency improvements
- Ensure correct storage, rotation, and handling of ingredients
Guest Experience & Collaboration
- Work closely with Front of House (FOH) to deliver a seamless guest experience
- Engage with guests when required, representing the brand with professionalism
- Support service flow to align kitchen output with guest expectations
Culture & Team Environment
- Promote a positive, respectful, and high-performance kitchen culture
- Encourage collaboration across departments
- Contribute to a supportive and motivated team environment
Key Competencies & Skills
- Strong leadership and team collaboration skills
- Excellent organisational and time-management ability
- High attention to detail and consistency
- Ability to perform under pressure in a fast-paced environment
- Strong communication skills across kitchen and FOH teams
- Passion for food, wine, and hospitality
Experience & Qualifications
- Proven experience as a Sous Chef or Senior Chef de Partie in a fine-dining or high-end hospitality environment
- Strong understanding of food and wine pairing (advantageous)
- Formal culinary qualification (preferred)
- Knowledge of modern culinary techniques and trends
- Sound understanding of kitchen financials and stock control
Key Performance Areas (KPAs)
- Consistency and quality of dishes delivered
- Efficiency and coordination of kitchen service
- Staff development and team performance
- Adherence to hygiene and safety standards
- Contribution to menu innovation and pairing excellence
- Collaboration with FOH and overall guest satisfaction
CV’s can be sent to salome@creationwines.com by 15 April 2026.