À La Carte Chef

About the Restaurant

• Upscale coastal restaurant in Gansbaai
• Menu focused on:

• Fresh local seafood
• Seasonal South African produce
• Refined yet approachable plates
  • Strong emphasis on quality, consistency, and memorable guest experiences

The Role

• Lead and manage the à la carte kitchen line
• Oversee Hot Kitchen, Cold Kitchen, and Pastry sections
• Execute high-quality dishes aligned with our coastal-inspired menu
• Manage service from preparation to final plating
• Ensure every plate meets our standards of flavour, presentation, and timing

Key Responsibilities

Hot Kitchen Operations

• Run daily à la carte service efficiently and professionally
• Prepare and cook dishes including:

• Fresh fish and seafood
• Premium steaks and proteins
• Seasonal vegetables and garnishes
• Sauces and accompaniments
  • Operate and manage:
• Grill section
• Sauté station
• Hot pass
  • Ensure correct cooking techniques and consistent plating

Meat Preparation & Butchery Control

• Responsible for cutting and portioning of steaks and proteins
• Ensure correct trimming and fabrication techniques
• Maintain consistent portion sizes and specifications
• Maximize yield and minimize waste from all meat products
• Utilize trimmings effectively for stocks and sauces
• Maintain strict cost control through accurate portioning

Cold Kitchen Supervision

• Supervise and manage all cold kitchen production including:

• Salads and starters
• Cold sauces and dressings
• Seafood preparations
• Garnishes and mise-en-place
  • Ensure proper storage, labelling, and rotation
  • Maintain presentation standards for all cold dishes
  • Oversee preparation for buffet and event functions

Pastry Section Supervision

• Oversee daily dessert and pastry production
• Ensure consistent preparation of:

• Plated desserts
• Baked goods
• Breakfast pastries
• Sweet garnishes and components
  • Maintain portion control and recipe standards
  • Coordinate pastry prep with overall service requirements

Sustainability & Waste Management

• Uphold the commitment to sustainability
• Actively reduce food waste through smart preparation and planning
• Implement nose-to-tail and whole-product utilization
• Ensure correct separation and recycling of:

• Glass
• Cardboard
• Plastics
• Organic waste
  • Minimize single-use plastics where possible
  • Promote responsible use of water and energy in the kitchen
  • Encourage sustainable sourcing and ethical food practices

General Kitchen Management

• Maintain strict food hygiene and safety standards
• Supervise junior chefs and kitchen assistants
• Manage stock control and ordering
• Ensure correct portioning and minimal waste
• Uphold plating standards and consistency
• Handle guest dietary requests and allergens
• Conduct quality control across all sections
• Assist with menu planning and specials

What We Expect

• Minimum 7 years professional culinary experience
• Strong background in busy à la carte environments
• Proven ability to manage:

• Hot kitchen
• Cold kitchen
• Pastry section
  • Experience in meat cutting and portion control
  • Solid knowledge of seafood preparation
  • Ability to work calmly under pressure
  • Excellent time management and organizational skills
  • Strong leadership and communication abilities
  • High attention to detail and presentation

Join Our Vision – Contemporary Coastal Dining

Our Food Philosophy

• Ingredient-led cooking
• Local, sustainable produce
• Clean, modern presentation
• Honest flavours with refined technique
• Respect for ingredients and minimal waste

The Ideal Candidate

• Creative, energetic and proactive chef
• Strong leader and team player
• Passionate about coastal cuisine
• Experienced in:

• Menu costing and pricing
• Stock management
• Food cost control
• Training and mentoring staff
• Multi-section kitchen supervision
• Sustainable kitchen practices

Our Culture

• Professional, supportive kitchen environment
• Hands-on collaboration with Head Chef
• Opportunity to contribute to:

• Seasonal menu changes
• New dish development
• Daily specials
  • Growth and career development opportunities

Requirements

• Culinary Arts Diploma/Certificate (preferred)
• Valid Food Hygiene Certificate
• Fluent in English
• Reliable transport
• Willingness to relocate to Gansbaai
• Ability to work evenings, weekends, and public holidays

Personal Attributes

• Calm under pressure
• Strong work ethic
• Passion for food and hospitality
• Professional and well presented
• Organized and detail focused
• Environmentally conscious mindset
• Positive leadership attitude

How to Apply

• Send your CV and a brief cover letter
• Include a description of your signature dish
• Email: