Exclusive Books Group, the major retail bookchain in Africa, anticipates opening a new venture in December 2015. This will be a restaurant of international stature and will be an adjunct to one of Exclusive’s flagship stores, Hyde Park. The space will be approximately 600m2 with extraordinary vistas over the Northern suburbs of Johannesburg. It is anticipated that it will be a major destination for both locals and international tourists and the quality of the food and service will be competitive with the best of its kind found elsewhere in the world. A Head Chef with an international reputation and experience at a number of 3-star Michelin restaurants has been appointed and he will arrive in South Africa at the end of August. We require a number of professionals who are seeking an experience working under a chef of this quality. It is only cooks who are able to meet these exacting criteria who will be considered for a variety of roles, namely:
Assistant Head Chef
Sous Chef x 2
Pastry Chef
ASSISTANT HEAD CHEF
Reporting
The Assistant Head Chef will report to the Head Chef. He will need to be versatile in his approach, technically excellent, able to work with a variety of high-level equipment, have experience and be good with people. A capacity for long hours and the ability to inspire staff will be essential if he/she is to lead a creative team capable of implementing the vision of the Head Chef.
This position is a career position and requires immense dedication and focus in order to meet the ultimate demands of Exclusive Books’ Chief Executive Officer.
What matters is skill, vision, creativity, implementation and attention to detail. It goes without saying that the ability to run a kitchen and to manage and administer all aspects of ordering, procurement and stock control are essential.
Professional Capability
The Assistant Head Chef should be a master of reductions, emulsions, syrups and extractions and understand all aspects of current modern cooking methods, including sous-vide and other techniques of molecular gastronomy.
The restaurant that is envisaged will have as its framerwork, the service of “tapas-style” dishes. However, this is not a Spanish restaurant, but rather a restaurant that serves small portions of extraordinary plated food that acknowledges influences from all over the globe and also reveals the beauty and diversity of our local cuisine.
The salary is negotiable and the right candidate will be well paid and stand the chance of being properly incentivised.
Other professionals with particular levels of training should also apply for the vacancies as Sous Chef and Patissier.
Please send a detailed CV to Brenda Crown at brendac@exclusivebooks.co.za.
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