Job Description

Summary

Duties and responsibilityes realted to the Chef de Cuisine position:

Develop, design, and execute an innovative and authentic menu showcasing high-end

South African cuisine

, including specialties like braai, potjiekos, bobotie*, and modern interpretations of classic dishes.
Lead and manage the entire kitchen brigade (sous chefs, commis, stewards), overseeing scheduling, training, and performance to build a skilled and motivated team. Supervise all daily kitchen operations, including prep and service, to ensure the highest standards of food quality, presentation, and consistency. Control all kitchen financials, including managing

food cost

, labor cost, and expenses, by overseeing inventory, portion control, and minimizing waste. Manage supplier relationships to source specialized and authentic ingredients essential for South African cooking (e.g., specific spices, meats for biltong/boerewors). Enforce rigorous

HACCP

and food safety standards at all times, ensuring the kitchen is perfectly clean, organized, and compliant with all health regulations. Collaborate with the Restaurant Manager to align on menu specials, promotions, and wine pairings (especially South African wines) and to act on guest feedback. Drive menu engineering and innovation, constantly refining dishes and creating new experiences to keep the restaurant competitive and exciting.
Qualifications

Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards Preferably with experience in luxury international brands Qualification in Kitchen Production or Management will be an advantage Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential * Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred