À La Carte Chef | Upscale Restaurant | Gansbaai, WC

Salary: R18,000 – R22,000 DOE

An upscale coastal restaurant in Gansbaai is seeking a skilled and experienced À La Carte Chef to lead its daily kitchen operations. The restaurant offers contemporary, refined yet approachable cuisine inspired by the ocean and the seasons, with a focus on fresh local seafood, quality South African produce, and exceptional guest experiences.

Key Responsibilities

Hot Kitchen Operations

• Run daily à la carte service efficiently and professionally
  

• Prepare and cook dishes including 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 to support food cost management
  

• Maximise yield and minimise waste from all meat products
  

• Utilise trimmings effectively for stocks, sauces, and secondary preparations
  

Cold Kitchen Supervision

• Supervise all cold kitchen production including salads, starters, cold sauces, dressings, seafood preparations, garnishes, and mise-en-place
  

• Ensure correct storage, labelling, and stock rotation
  

• Maintain presentation and quality 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 preparation with overall kitchen service requirements
  

Sustainability & Waste Management

• Uphold sustainable kitchen practices
  

• Actively reduce food waste through careful planning and preparation
  

• Apply nose-to-tail and whole-product utilisation principles
  

• Ensure proper separation and recycling of 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
  

• Uphold 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
  

• Proven experience managing hot kitchen, cold kitchen, and pastry sections
  

• Strong background in busy à la carte restaurant environments
  

• 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, and public holidays
  

• Must be local to Gansbaai or willing to relocate
  

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 within the business