Chef de Cuisine - South African Cuisine

Job description

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.

Desired profile

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