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? À La Carte Chef | Luxury Restaurant | Gansbaai, WC ? ? Salary: R18,000 – R22,000 DOE A luxury coastal-inspired restaurant in Gansbaai is seeking a talented and experienced À La Carte Chef to lead and manage the daily operations of the à la carte kitchen. This role oversees the Hot Kitchen, Cold Kitchen, and Pastry sections, ensuring consistent delivery of high-quality dishes while maintaining operational excellence and sustainable kitchen practices. Key Responsibilities: Hot Kitchen Operations • Run daily à la carte service efficiently and professionally • Prepare and cook fresh seafood, premium steaks, proteins, seasonal vegetables, sauces, and accompaniments • Manage and operate grill, sauté, and hot pass sections • Ensure correct cooking techniques, timing, and consistent plating standards Meat Preparation & Butchery Control • Cut, trim, and portion steaks and proteins according to specifications • Maintain portion control and minimise waste • Maximise yield from meat products and utilise trimmings for stocks, sauces, and secondary preparations Cold Kitchen Supervision • Supervise cold kitchen production including salads, starters, cold sauces, dressings, seafood preparations, garnishes, and mise-en-place • Ensure correct storage, labelling, and stock rotation • Maintain quality and presentation standards for all cold dishes • Oversee preparation for buffet service and event functions Pastry Section Supervision • Oversee daily dessert and pastry production • Ensure consistent preparation of plated desserts, baked goods, breakfast pastries, and sweet components • Maintain recipe adherence, portion control, and quality standards • Coordinate pastry production with overall kitchen service requirements Sustainability & Waste Management • Uphold sustainable kitchen practices and actively reduce food waste • Apply nose-to-tail and whole-product utilisation principles • Separate and recycle glass, cardboard, plastics, and organic waste • Minimise single-use plastics and promote responsible water and energy usage General Kitchen Management • Maintain strict food hygiene and safety standards • Supervise, train, and support junior chefs and kitchen assistants • Assist with stock control, ordering, and inventory management • Ensure plating consistency and quality control across all sections • Handle dietary requirements and allergens professionally • Assist with menu planning, specials, and seasonal changes Minimum Requirements: • Minimum 7 years professional culinary experience • Strong background in busy à la carte restaurant environments • Proven experience managing hot kitchen, cold kitchen, and pastry sections • Solid seafood knowledge and meat cutting/portion control skills • Experience in menu costing, stock management, and food cost control • Culinary Arts Diploma or Certificate (preferred) • Valid Food Hygiene Certificate • Fluent in English, reliable transport • Willingness to work evenings, weekends, public holidays, and relocate to Gansbaai if required Skills & Competencies: • Excellent time management and organisational skills • Ability to work calmly and efficiently under pressure • Strong leadership and communication skills • High attention to detail, presentation, and consistency • Ability to train, mentor, and motivate kitchen staff • Understanding of sustainable kitchen practices Personal Attributes: • Passionate about food and hospitality • Professional, reliable, and well presented • Proactive, creative, and solutions-focused • Strong work ethic and positive leadership attitude • Environmentally conscious mindset Work Environment & Culture: • Professional, supportive, and collaborative kitchen environment • Hands-on collaboration with the Head Chef • Opportunity to contribute to menu development, seasonal changes, and daily specials • Growth and career development opportunities ? Please note: If you do not hear from us within 7 days of applying, please consider your application unsuccessful.
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