Gansbaai: À La Carte Chef posted by HotelJobs

About the Role

We are seeking an experienced À La Carte Chef to lead our upscale coastal restaurant in Gansbaai, South Africa. As part of our team, you will be responsible for managing the la carte kitchen line, overseeing hot and cold kitchen operations, and executing high-quality dishes aligned with our menu focused on fresh local seafood and seasonal South African produce.

Key Responsibilities

• Run daily 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, Saut 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
• Supervision:
• Oversee daily salad and starter production
• Ensure proper storage, labelling, and rotation of cold dishes
• Maintain presentation standards for all cold dishes
• Oversee preparation for buffet and event functions
• Pastry Section Supervision:
• 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
• General Kitchen Management:
• Maintain strict food hygiene and safety standards
• Supervise junior chefs and kitchen assistants
• Manage stock control and ordering
• Uphold plating standards and consistency
• Handle guest dietary requests and allergens

Requirements

• Minimum 7 years professional culinary experience
• Strong background in busy 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

Qualifications

• Culinary Arts Diploma/Certificate (preferred)

Salary & Benefits

• Salary details not specified in the original job description.