Job Description

Job Summary This magnificent Fine Dining a la carte restaurant set high on the hills of the Stellenbosch Mountains offers the ultimate contemporary a la carte cuisine. With an option of evenings 5 or 7 set course tasting menus with or without wines and daytime a la carte choices based on locally farmed ingredients from the farms own kitchen gardens. Minimum Requirements: At least 4 - 5 years experience running a section / managing a fine dining a la carte brigade team of a 5* or Eat Out Top 20 establishment Formal Culinary Qualifications, ideally 2 or 3 year Diploma course from a recognised chef school. Strong in managing the pass, innovating your own plating styles and menu components Highly proficient in English and Afrikaans Key Responsibilities: Oversee & manage daily operations and service for lunches and dinners, Tasting canapes and snacks if needed for visitors to the organic herb and kitchen garden. Selection of farm ingredients in consultation with the Horticulturist for weekly menu changes. Discussion and agreeing of the menu with head chef, doing recipe testing and trial platings for approval. Selection of meat cuts with the consultant artisan butchery for signature lunch and dinner menu 50 - 80 covers. Daily checks of par stocks for all service as well as production of additional items needed for VIP guests. Pairing of several organic herbs as well as meat dishes with wine and other alcoholic beverages. Check on daily staff schedules, working hours, duty rosters and overtime worked. Weekly stock takes, wastage control, cost of sales and GP percentages. Package details: Gross Salary R24 600 apply neg. Share of monthly tips Wine estate monthly wine allocation value of R400. Please submit your CV directly to apply with at least 5 or 6 photos of your own plated menu items.
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