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My client is looking for a very experience Head chef to take full control of the kitchen of a very busy restaurant in Plettenberg Bay.
Food is contemporary seafood, tapas and sushi.
Restaurant can take up to 140 pax which is alway full during the busy season (October to April). The kitchen runs non stop and so the Head Chef must be able to handle a very stressful kitchen
Successful candidate will need to potentially to also run the George restaurant in an Executive Chef role
Experience in a fine dining restaurant / upmarket environment would be preferable with at least 5 years experience as either a Head Chef. Their ability to work under pressure and manage a very busy pass and a large staff is a must. Management skills in terms of costings and stock control are just as essential. Finally, we also need someone who is innovative and capable of designing new menus from scratch.
The restauranr has a Platinum Diners Club Award for our winelist and have appeared in Eat Out’s SA’s Top 500 for three years running