South Africa: À La Carte Chef posted by Cedar Wood Recruitment

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: