Pros: Working at One&Only has transformed my career. The training is the best I have experienced anywhere, they bring in international trainers. The guest calibre is extraordinary and you learn how the very top tier of hospitality operates. Staff meals are actually restaurant quality. Global transfer opportunities are real.

Cons: The standard of perfection expected is relentless. Mistakes have immediate consequences at this level. The Waterfront location means you need reliable transport, the area is expensive.

Pros: Cooking Nobu cuisine in South Africa is a privilege. The kitchen is impeccably equipped. Chef Nobu's standards are embedded in every dish. This is a career-defining role for any serious chef.

Cons: The hours at a Nobu kitchen are long. Japanese cuisine mastery takes years and the learning curve is steep. Pressure from the brand is constant.

Pros: One&Only on your CV changes every interview. You learn luxury service at its highest level. Benefits are excellent and the company takes care of you.

Cons: The guest expectation is stratospheric and you are expected to anticipate every need before it arises. High-stress environment for perfectionists.