South Africa: A La Carte posted by Kendrick Recruitment

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 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.

Position Summary
The La Carte Chef will manage the Hot Kitchen, Cold Kitchen, and Pastry sections, ensuring consistent delivery of high-quality dishes that reflect the restaurants coastal-inspired philosophy. This role requires strong leadership, excellent technical skills, and a commitment to sustainability and operational excellence.

Key Responsibilities

Hot Kitchen Operations

• Run daily 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, saut, 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 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