Chef De Cuisine

Job Description

Summary

Duties and responsibilities related 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

Are you interested in this position?

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