Current Jobs at Fancourt

• The ideal candidate will be creative, have a keen eye for detail, be able to work in a fast paced, highly pressurised environment, be able to lift, carry and handle large utensils and food produce and be able to work long and flexible hours from time to time. 
• The position also requires that the candidate has a minimum qualification of Grade 12 or equivalent, and 6 months formal chef’s training, coupled with at least 1 years’ experience as a pastry chef with bakery focus in a quality production kitchen. Experience within a 4*/5* environment will be advantageous.

Duties include, but are not limited to: 

• Food preparation – as per specific area, according to specified menus, standards and in line with costing and portions;
• Care of operating equipment – cleaning, repair, storage;
• Adherence to all health & safety requirements including utmost cleanliness, recycling, pest control & general waste management.

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• A minimum of Grade 12 (or equivalent NQF 4 certificate), 3 years’ experience as Port Cochère Coordinator in a 4* or 5* establishment, a valid driver’s license and knowledge of the resort and surrounding areas are required.  
• The ideal candidate will have excellent communication skills, be guest orientated, well presented and friendly.

Duties include, but are not limited to: 

• Ensure Porters are aware of daily operations and guests needs
• Ensure all vehicles are cleaned as per standard
• Control the storage of luggage and maintain the records thereof
• Assess driver’s log books daily

Adverse working conditions:

• Must be prepared to work weekends & Public holidays,
• Must be prepared to work shifts,
• Must be prepared to work outside in inclement weather.

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• The position requires that the candidate have a minimum qualification of Grade 12 or equivalent, and 6 months formal chef’s training, coupled with at least 3 years as a Commis Chef in a 4*/5* environment . Computer literacy on MS Office, SAP, will be an advantage. 
• You must be able to work in a fast paced, highly pressurised environment, you must be physically and mentally fit and able to do the job, and you must be willing and able to assist with other duties / projects from time to time. 

Duties include, but are not limited to: 

• Food preparation & presentation to 5 star standards, also noting guest preference / dietary requirements
• Contributing ideas and assist in the roll-out of potential additional revenue streams / business opportunities
• Assist Sous Chef (e.g. menu writing, trend research, etc.)
• Par stock, costing, rotation & stock take
• Supervision, motivation, training & performance management of staff
• Ensure Operating equipment (OE) is well maintained
• Adherence to all health & safety requirements, including utmost cleanliness, recycling, pest control & general waste management.

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• In your capacity as Assistant Golf Director you will be assisting the Golf Director with the quality of the golfing experience, product and services. Key responsibilities will be Member interaction through various Club competitions and activities and management of golf groups. Ensuring the golf experience is achieved through training and upskilling of staff. 
• We consider the following criteria as essential: Grade 12 or equivalent; relevant PGA qualification or a current Professional Golfer (ideal a Club Management Diploma); 3 to 5 years’ experience in a 5* environment; specialist knowledge of offering a world-class golfing experience; financial and people management skills; guest / member focused and detailed orientated; managing guest / member expectations and enhancing their experience.

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• The ideal candidate will have good interpersonal skills, have a friendly attitude towards people, can comfortably and engagingly communicate with colleagues, superiors and guests, and relish the opportunity to wow his clients. 
• The position requires that the candidate have a minimum qualification of Grade 12 or equivalent, and 6 months formal chef’s training, coupled with at least 3 years in a similar role and experience in a 4*/5* environment . Computer literacy on MS Office, SAP, will be an advantage. 
• You must be able to work in a fast paced, highly pressurised environment, you must be physically and mentally fit and able to do the job, and you must be willing and able to assist with other duties / projects from time to time.

Duties include, but are not limited to: 

• Food preparation & presentation to 5 star standards, also noting guest preference / dietary requirements;
• Able to make artisan pizza on a daily basis, according to guest preference / dietary requirements;
• Contributing ideas and assist in the roll-out of potential additional revenue streams / business opportunities;
• Assist Sous Chef (e.g. menu writing, trend research, etc.);
• Par stock, costing, rotation & stock take;
• Supervision, motivation, training & performance management of staff;
• Ensure Operating equipment (OE) is well maintained;
• Adherence to all health & safety requirements, including utmost cleanliness, recycling, pest control & general waste management.

go to method of application »

• The position requires that the candidate have a minimum qualification of Grade 12 or equivalent, and 6 months formal chef’s training, coupled with at least 3 years in a similar role and experience in a 4*/5* environment . Computer literacy on MS Office, SAP, will be an advantage. 
• You must be able to work in a fast paced, highly pressurised environment, you must be physically and mentally fit and able to do the job, and you must be willing and able to assist with other duties / projects from time to time.

Duties include, but are not limited to: 

• Food preparation & presentation to 5 star standards, also noting guest preference / dietary requirements;
• Able to make artisan pizza on a daily basis, according to guest preference / dietary requirements;
• Contributing ideas and assist in the roll-out of potential additional revenue streams / business opportunities;
• Assist Sous Chef (e.g. menu writing, trend research, etc.);
• Par stock, costing, rotation & stock take;
• Supervision, motivation, training & performance management of staff;
• Ensure Operating equipment (OE) is well maintained;
• Adherence to all health & safety requirements, including utmost cleanliness, recycling, pest control & general waste management.