Sous Chef at Fancourt

Requirements:
The successful candidate will have:

• Grade 12 or equivalent;
• A three-year Chef’s Diploma from an internationally recognised institution;
• At least six years’ experience in the culinary industry, including a minimum of three years’ experience as a Sous Chef in a recognised five-star hotel or resort environment;
• Strong knowledge of food production, menu development and culinary trends;
• Good interpersonal and communication skills;
• An understanding of food costing, budgeting, stock management and operational efficiencies;
• The ability to lead, motivate and develop a team while maintaining high standards of performance and service;
• Computer literacy in MS Office.
• Working knowledge of SAP and an understanding of financial management principles will be advantageous.

Key Responsibilities:
The Sous Chef will assist with the effective management of culinary operations, ensuring exceptional food quality, innovative product offerings, cost control and compliance with Fancourt’s five-star standards. Duties will include, but are not limited to:

• Keeping abreast of culinary industry trends, emerging dining preferences and innovative food concepts;
• Supporting the development, testing and analysis of recipes, including determining menu prices based on food, labour and overhead costs;
• Developing special product offerings that maximise stock utilisation and make effective use of slow-moving stock;
• Coordinating the planning, budgeting and purchasing activities for food operations to promote efficient and cost-effective service delivery;
• Monitoring and controlling resources, assisting with expenditure management and identifying opportunities to improve operational efficiencies;
• Assisting with the management and coordination of food production, food service, banqueting, catering and back-of-house operations;
• Maintaining consistently high standards of food quality, presentation, hygiene and service across all hotel outlets and restaurants;
• Contributing to continuous product development to ensure that Fancourt’s culinary offering remains innovative and aligned with changing guest expectations;
• Providing guidance and direction to team members, including training, coaching, mentoring and the setting and monitoring of performance standards;
• Addressing performance concerns and implementing appropriate disciplinary measures in accordance with company procedures;
• Ensuring compliance with all applicable SHEQ (Safety, Health, Environment and Quality) and FCS requirements within each kitchen division;
• Working closely with the culinary and food and beverage management teams to ensure seamless operations and an exceptional guest experience.

Important Information:
Candidates must:

• Have their own accommodation in George or the surrounding areas;
• Be willing and able to work shifts, weekends and public holidays;
• Be comfortable working flexible hours according to operational requirements;
• Be physically and mentally fit to perform the normal responsibilities associated with the position;
• Be willing to assist with additional duties and projects as required.

Closing date:   
18 October 2026