Steeped in years of history this celebrated wine estate was once a cattle, sheep and grain farm. Renovated and rebuilt several times over; many of the farm's buildings, outhouses, stables and cottages have been worked on but not to the same extent as the most recent family's mega investment; bringing this entire farm and estate up to date while carefully restoring and capturing the essence of its rich culture and heritage. Situated just a few minutes away from Durbanville, this beautiful estate is now considered a successful 50ha working wine farm, offering a full range of signature and premium wines, many other hidden gems and unexpected offerings.
ProStaffSelect are in search of a highly passionate, multi-skilled and culinary focused HEAD CHEF to oversee and manage the launch and opening of this modern South African farm kitchen. The brigade will be serving a 3 or 5 course ever-changing menu for lunch and a limited breakfast menu, focusing on traditional recipes, farm fresh ingredients infused with sophisticated culinary techniques and plated with artistic flair.
The restaurant offers a casually elegant and chic ambiance with monotone elements that emphasize the rich architectural and cultural aspects of this modern 72-seater restaurant.
REQUIREMENTS:
Professional Cheffing qualification with at least 3 - 5 years' experience in a leadership role in a top-awarded restaurant;
Proven culinary creativity and innovation;
Strong decision making, organization & leadership skills;
Proven background in staff management and ability to recruit, train and motivate staff to ensure a satisfactory experience for all guests;
Ability to consider the business aspects and cost control when creating new dishes;
Precision, attention to detail and overall cleanliness;
Willing to engage / commit to a long service employment contract
RESPONSIBILITIES:
Overseeing daily operations of the staff (approx. 6 - 8) and kitchen;
Ongoing creation of innovative new menu items for the ever-changing menus;
Motivating, training and educating all kitchen staff;
Maximum utilization of ALL the farms fresh produce
Considering the needs of guests in all decisions;
Ordering and purchasing additional ingredients and maintaining necessary inventory;
Following and controlling all safety regulations to ensure employee safety and restaurant cleanliness;
Ensuring guest satisfaction and welcoming feedback on food;
Maintaining quality continually of the culinary standards;
Administrative duties related to staff and other management matters.
#J-18808-Ljbffr