Che

Restaurant kitchens in Sandton operate under specific pressures: managing inventory across unpredictable power cuts, maintaining consistent quality for clientele who eat out regularly, and sourcing ingredients from suppliers who've adapted to South Africa's trading environment. Che navigates these realities daily—timing prep work around load shedding schedules, sourcing produce that survives the supply chain, training kitchen staff to execute dishes without kitchen shortcuts. The visible result is plating and flavour that reflects understanding of how restaurants actually function in Johannesburg's current climate, where operational competence separates adequate from reliable.