Chef at Phoenix Recruitment

• 300+ Seater Family Style Restaurant in Durbanville, Cape Town is looking for an experienced, hands-on Chef to lead their kitchen team.
• The successful candidate will oversee daily kitchen operations, drive menu development and maintain consistent food quality, while training staff and ensuring effective food-cost control.

Duties:

Menu Development & Quality Control:

• Develop new recipes and refine the existing menu.
• Set up and maintain recipe cards and plating specifications.
• Introduce and maintain portion and quality controls.
• Taste and sign off menu items before and during service.
• Ensure consistency in flavour, preparation and presentation.

Kitchen Operations & Training:

• Manage food preparation and coordinate kitchen service in a high-volume environment.
• Ensure mise en place is complete before service.
• Train kitchen staff on site in recipes, cooking methods, plating and portion control.
• Allocate daily tasks and monitor kitchen performance.
• Communicate with front-of-house staff to ensure accurate orders and timely service.
• Manage dietary requirements and food allergies carefully.

​​​​​​​Food Cost & Stock Control:

• Control food costs in the kitchen and work with management on menu costing.
• Monitor ingredient usage, wastage and stock losses.
• Oversee ordering, receiving, storage and stock rotation.
• Assist with stocktakes and investigate food-cost variances.

​​​​​​​Equipment, Hygiene & Safety:

• Inspect and maintain kitchen equipment, reporting faults and arranging specialist repairs where necessary.
• Maintain clean, organised workstations and storage areas.
• Ensure compliance with food hygiene and workplace safety standards.

​​​​​​​Requirements:

• Proven Chef experience within a busy, high-volume restaurant.
• Experience with family restaurant or pub-style menus would be advantageous.
• Ability to manage kitchen operations independently during busy service periods.
• Strong recipe development, menu planning and plating skills.
• Experience creating recipe cards and implementing portion and quality controls.
• Sound knowledge of food costing, menu costing and stock management.
• Ability to train, supervise and develop kitchen staff.
• Good knowledge of kitchen equipment care, food safety and hygiene.
• Strong organisational, communication and problem-solving skills.
• A reliable, disciplined approach and the ability to work under pressure.
• A relevant culinary qualification would be advantageous.
• Willingness to work evenings, weekends and public holidays.

Closing Date: 30 Nov 2026