Seeking "Head Chef" for Seabreeze Fish & Shell 30K plus tips

Head Chef– Seabreeze Fish & Shell

Defining Excellence in Seafood Cuisine

Overview

With the lead up to the 10th Anniversary of Seabreeze Fish & Shell, the business is

now looking for a visionary leader in the kitchen to take our team and the business to

the next level. The right candidate will be responsible for curating and executing a

world-class seafood dining experience. This pivotal role of Head Chef requires a

blend of creative flair, deep expertise in fish and shellfish preparation, and a passion

for sustainable, locally sourced ingredients. The Head Chef walks hand in hand with

the Management team, leading the kitchen team, guiding the restaurant team, setting

culinary standards, managing all aspects of kitchen operations, and ensuring that

each dish embodies the unique spirit of Seabreeze Fish & Shell.

Primary Duties and Responsibilities

Menu Development and Innovation:

 Create, test, and refine an evolving seafood-centric menu that highlights the

freshest daily catches and seasonal produce.

 Design signature dishes that reflect current culinary trends and the distinctive

identity of Seabreeze Fish & Shell.

 Collaborate with local fishers and suppliers to secure premium ingredients

and foster sustainable sourcing partnerships.

 Incorporate customer feedback, regional flavours, and emerging cooking

techniques into menu development.

Kitchen Leadership and Team Management:

 Train, mentor, and inspire a diverse culinary team, maintaining a

positive and high-performing work environment and culture

 Conduct daily briefings, set clear expectations, and delegate tasks effectively

to sous chefs, commis chefs, and kitchen staff.

 Implement ongoing training programmes to elevate skills in seafood

preparation, knife work, cooking methods, and plating artistry.

 Foster open communication, mutual respect, and a culture of creativity and

professionalism.

Quality Control and Culinary Standards:

 Oversee the preparation and presentation of every dish to ensure excellence,

consistency, and adherence to Seabreeze standards.

 Maintain rigorous hygiene, health, and safety protocols as mandated by

regulatory bodies and internal policies.

 Conduct regular kitchen inspections, tastings, and reviews to guarantee

optimal quality and freshness.

 Monitor portion control and waste management to maximise efficiency and

sustainability.

Inventory, Ordering, and Cost Management:

 Track kitchen inventory, ensuring supplies are always stocked without over-

purchasing. Effective reporting.

 Negotiate with suppliers daily for competitive pricing and premium quality

seafood, shellfish, and provisions.

 establish accurate food costings, margins, and

profitability targets.

 Implement and maintain systems for stock rotation, storage, and waste

reduction.

Collaboration and Guest Engagement:

 Engage directly with guests.

 Collaborate with front-of-house staff to ensure seamless service and resolve

any culinary concerns promptly.

 Represent Seabreeze Fish & Shell in local food events and community

initiatives to build the brand’s prestige.

Administrative and Regulatory Duties:

 Develop kitchen schedules, oversee staff rotas.

 Ensure full compliance with all food safety and employment regulations.

 Maintain thorough records for inspections, certifications, and supplier

documentation.

 Prepare regular reports on kitchen performance

Required Skills and Qualifications

 2 years proven experience in a senior rolei n a high-calibre

restaurant

 Specialised knowledge of seafood and shellfish varieties, sourcing,

preparation, cooking, and presentation techniques.

 Formal culinary training (diploma, degree, or certificate) from a recognised

culinary institution is expected.

 Demonstrated ability to lead, motivate, and develop a team in a fast-paced,

high-pressure environment.

 Strong business acumen with experience in cost control, inventory

management, and supplier negotiation, relationship building.

 Impeccable attention to detail, creativity, and a relentless pursuit of culinary

excellence, including but not limited to expertise in selecting the freshest,

quality sustainable seafood and care and attention in managing the team.

 Excellent clear communication, interpersonal, and organisational skills.

 Current certifications in food hygiene, safety, and allergen awareness. Strong

understanding of food safety protocols specific to seafood handling

 Passion for sustainability and commitment to responsible sourcing practices.

Key Competencies

 Culinary Creativity: Ability to devise new and exciting dishes, adapting classic

recipes to feature local and seasonal ingredients.

 Leadership: Inspires confidence, fosters teamwork, and instils discipline while

nurturing talent and encouraging innovation. Training team in cooking skills;

knife handling and respect; cooking methods; recipe reading and use; health

and hygiene; personal responsibility in the kitchen, team work; time

management – prioritising tasks during and after service.

 Problem-Solving: Quick-thinking and resourceful in addressing challenges,

from supply chain disruptions to guest feedback. Strong ability to identify and

solve problems effectively

 Efficiency: Skilled in time management, prioritising tasks, and streamlining

kitchen operations for optimal output, without compromising quality.

 Commitment: Dedication to the business mission, reputation, and long-term

success.

Typical Working Conditions

 Full-time position, including evenings, weekends, and holidays as required by

the business needs.

 Fast-paced, dynamic kitchen environment with exposure to heat, humidity,

and seafood allergens.

 Physical demands include standing for long periods and operating kitchen

equipment.

Career Progression and Development

 Access to mentorship and advanced training in modern seafood cookery and

restaurant management.

 Potential for career advancement within the business and/or through industry

recognition.

 Chance to establish a culinary legacy by shaping the identity and reputation of

Seabreeze Fish & Shell.

 Opportunities to develop signature recipes, write menus, and contribute to

media or culinary publications.

About Seabreeze Fish & Shell

Seabreeze Fish & Shell is renowned for its dedication to fresh, sustainable seafood

and a welcoming, vibrant dining atmosphere. The restaurant takes pride in

championing local fishers and shellfish harvesters, blending tradition with

contemporary innovation to deliver an unforgettable gastronomic experience. As

Head Chef and along with the Management Team, you will be at the heart of this mission, shaping the culinary journey of every guest and team member alike.

Application Process

Candidates are invited to submit a comprehensive CV outlining their culinary journey,

a cover letter detailing their vision for seafood cuisine, and a portfolio of signature

dishes or menu contributions. Shortlisted applicants will be contacted for an interview

and a practical cooking assessment.

Join Seabreeze Fish & Shell as Head Chef and lead with passion, precision, and

inspiration—defining the future of seafood in every dish you create.

Pay

R30000+ monthly tips

Job Type: Full-time

Pay: R30 000,00 per month

Location:

• Cape Town, Western Cape (Preferred)

Work Location: In person