Private Cheffing

SABLE PRIVATE CHEFING — CHEF ONBOARDING Hi Chefs ??‍? I’m excited to share something we’re currently building — Sable Private Chefing, a new private-chefing branch operating under TVE. Sable will focus primarily on private dining and chef experiences for 1–40 guests, ranging from intimate dinners to larger private functions. We’re currently putting together our team of chefs who will be available to take on these bookings. WHAT WE’RE LOOKING FOR We’re looking for chefs who are: • Based within the Cape Town area • Professional, reliable and able to work independently • Available to be on-call for bookings when required • Able to travel to different private-event locations • In possession of a valid driver’s licence • Ideally have their own reliable transportation, as this will be a major advantage • Comfortable with prep work, service and working within a professional kitchen environment • Willing to go through our vetting and assessment process Because Sable is a private-chefing operation, flexibility and reliability are extremely important. Depending on the booking, chefs may be required to come in for preparation before travelling to the client’s private venue. VETTING & ASSESSMENT All chefs will go through a vetting process before being added to the Sable system. This will include an assessment where we’ll look at things such as: • Culinary ability and technique • Recipe execution • Organisation and preparation • Kitchen awareness • Presentation • Problem-solving • Professionalism and overall approach to service We want to understand not only how you cook, but also how you think and operate as a chef. INFORMATION REQUIRED If you are interested in joining the Sable team, please send through: • Full name • Cellphone number • ID number • Tax number • Valid driver’s licence confirmation • Confirmation of your own transport • Current location/area in Cape Town • Previous work experience from the last 12 months • Your current chef level/position (Head Chef, Senior Chef, Junior Chef, Kitchen Hand, etc.) • Confirmation that you are comfortable being on-call for private bookings PAYMENT STRUCTURE Our current rates will be: Head/Lead Chef: R400 per hour Senior/Junior Chef: R250 per hour Kitchen Hand: R110–R150 per hour, depending on experience and responsibilities Bookings will generally be structured around the requirements of each event, with a standard session potentially being around 6 hours, depending on the booking. If you are interested in becoming part of the Sable team, please confirm with me by Monday/Tuesday at the latest. Once we have everyone’s confirmation and information, we’ll begin loading the chefs onto the system and start the vetting and assessment process from next week. I’m looking forward to building something really strong with the right people. Sable is about creating a professional team that can deliver high-quality private dining experiences while giving our chefs consistent opportunities to work and grow. If you’re interested, please reply “YES – SABLE” and send through the requested information. Thank you, Chefs. ??‍?? Requirements SABLE CHEFING REQUIREMENTS Head Chef: Minimum 3 years professional kitchen experience, with senior or supervisory experience preferred. Must confidently manage a kitchen, execute menus, lead a team, maintain food safety standards, manage timing and plating, and handle guests professionally. Junior/Assistant Chef: Minimum 1 year professional kitchen experience. Must have good basic knife skills, understand mise en place, follow recipes, prepare and cook basic dishes, assist with plating and service, and work efficiently under a Head Chef. Kitchen Hand: No formal experience required, although hospitality or kitchen experience is advantageous. Must be reliable, hygienic, willing to learn, able to follow instructions, assist with preparation, cleaning, setup and service, and work effectively as part of a team. All Sable Team Members: Must be Cape Town based, reliable and professional, maintain good hygiene and food-safety practices, and complete a practical assessment. A valid driver’s licence is preferred and own transport is advantageous.