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 a key member of our culinary team, you will be responsible for managing our 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 of Cold Kitchen Production:
• 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
• Supervision of Pastry Section:
• 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
• 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

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

• Competitive salary commensurate with experience