Job Openings at Fancourt

• The successful candidate will have a minimum qualification of Grade 12 or equivalent, together with six months' formal chef training and at least three years' experience as a Demi Chef de Partie in a recognised 4- or 5-star hotel, resort or fine dining establishment. Computer literacy in MS Office and SAP will be advantageous.
• The successful candidate must be able to perform effectively in a fast-paced, highly pressurised environment, be physically and mentally fit to fulfil the responsibilities of the role, and be willing to assist with additional duties and projects as required.

Duties include, but are not limited to: 

• Prepare, cook and present food to Fancourt's 5-star standards, taking guest preferences and dietary requirements into account.
• Take responsibility for the smooth running of an allocated kitchen section during service.
• Ensure all mise en place is completed to the required standard before service.
• Supervise, guide and train junior kitchen staff within the section.
• Maintain high standards of food quality, presentation and portion control.
• Assist with maintaining par stock levels, stock rotation, stock takes and basic food costing.
• Ensure operating equipment is correctly used, cleaned and maintained.
• Maintain exceptional standards of cleanliness, hygiene, food safety and HACCP compliance, including waste management and pest control.
• Work collaboratively with the Sous Chef and other kitchen sections to ensure efficient service delivery.

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• The ideal candidate will have excellent interpersonal and communication skills, enjoy mentoring and developing junior chefs, work well under pressure, and take pride in consistently exceeding guest expectations.
• The position requires a minimum qualification of Grade 12 or equivalent, together with at least six months' formal chef training and a minimum of three years' experience as a Senior Chef de Partie or Chef de Partie in a recognised 4- or 5-star hotel, resort or fine dining establishment. Computer literacy in MS Office and SAP will be advantageous.
• You must be able to work in a fast-paced, highly pressurised environment, and be willing to assist with additional responsibilities and projects as required.

Duties include, but are not limited to: 

• Lead and manage an allocated kitchen section, ensuring smooth and efficient service.
• Prepare, cook and present food to Fancourt's 5-star standards while accommodating guest preferences and dietary requirements.
• Support the Sous Chef with menu planning, recipe development, trend research and the implementation of new menu items.
• Assist with the planning and execution of special events, functions and seasonal menus.
• Drive consistency in food quality, presentation, portion control and service standards.
• Manage stock levels, par stock, stock rotation, stock takes, ordering support and food costing to minimise waste and achieve cost targets.
• Supervise, motivate, coach and train Demi Chefs, Commis Chefs and other junior kitchen staff, contributing to their ongoing development.
• Allocate duties within the section and monitor staff performance to ensure productivity and adherence to standards.
• Act as the Sous Chef's delegate during periods of absence or when required, ensuring the section operates effectively.
• Identify opportunities to improve operational efficiency, guest satisfaction and revenue through innovative ideas and continuous improvement.
• Ensure all operating equipment is correctly used, maintained and reported for repair where necessary.
• Maintain the highest standards of food safety, hygiene, HACCP compliance, cleanliness, waste management and occupational health and safety.

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• We are looking for a passionate, creative and experienced pastry professional who thrives in a fast-paced, high-performance environment and is committed to consistently delivering exceptional products and guest experiences. The successful candidate will be a confident leader with excellent technical pastry skills, a keen eye for detail, and the ability to support the Pastry Sous Chef in the day-to-day management of the pastry operation while leading the pastry team and maintaining exceptional culinary standards.
• The ideal candidate will demonstrate strong interpersonal and communication skills, lead by example, enjoy developing junior team members, and remain calm and organised under pressure while consistently maintaining Fancourt's 5-star standards.
• The successful candidate will have a minimum qualification of Grade 12 or equivalent, together with at least six months' formal chef training and a minimum of five years' experience as a Chef de Partie or Senior Chef de Partie in a recognised 4- or 5-star hotel, resort or fine dining establishment, including experience within a professional pastry kitchen. Experience in fine dining, sound knowledge of food ordering, stock control and food costing, together with computer literacy in MS Office, are essential. A Chef's Diploma, HACCP certification and working knowledge of SAP will be advantageous.

Duties include, but are not limited to:

• Support the Pastry Sous Chef in the day-to-day management and operation of the pastry kitchen, ensuring smooth and efficient service.
• Prepare and oversee the production and presentation of pastries, desserts, breads and baked goods to Fancourt's 5-star standards, while accommodating guest preferences and dietary requirements.
• Ensure all pastry products are consistently produced to the required quality, presentation and portion specifications.
• Ensure all kitchen equipment is correctly used, maintained and any faults are reported promptly.
• Contribute to menu planning, recipe development, seasonal offerings and product innovation.
• Assist with planning and executing pastry requirements for restaurants, banqueting functions, events and special occasions.
• Monitor and control food costs through effective portion control, stock management and waste minimisation.
• Manage stock levels, daily ordering, stock rotation, stock takes and equipment inventories.
• Supervise, coach, train and motivate pastry team members, ensuring adherence to company standards and fostering continuous development.
• Assist with staff scheduling, productivity planning, recruitment and performance management in collaboration with the Pastry Sous Chef.
• Ensure compliance with food safety, HACCP, hygiene and occupational health and safety standards, maintaining the highest levels of cleanliness at all times.
• Maintain effective communication with other kitchen sections and operational departments to ensure seamless service delivery and exceptional guest satisfaction.
• Act in the absence of the Pastry Sous Chef when required, ensuring the pastry kitchen continues to operate efficiently and to the required standards.

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• We are looking for someone who is knowledgeable and experienced in the running of successful hospitality offerings – specifically around the management of budgets, resources and personnel.
• The ideal candidate will be able to successfully multitask, will communicate well, and can drive processes and planning related to various multi-operational teams.

Duties include, but are not limited to:  

• Administration – general admin related to multiple restaurants and conferencing;
• Financial management – general assistance, coordination, gathering and checking of information and monitoring of costs;
• Process management – planning, diary management, rostering, report maintenance issues & general communication and reporting; assistance of the outlet managers to ensure legal and company processes and standards are understood and followed.

To be considered for this role, you must:

• Have a minimum of Grade 12 or equivalent qualification;
• Advanced competence in the MS Office suite;
• Have at least 3 years’ experience in a similar role and environment (hospitality background in a reputable 4- or 5-star property);
• Be able to demonstrate a clear understanding of the various sections of a complex hospitality offering;
• Have a strong financial knowledge and sound experience.

Not essential, but definitely an advantage:

• Have completed Health & Safety and Food Safety Standards training;
• A project management qualification;
• Tertiary / formal kitchen and/or hospitality training.

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• A minimum of Grade 12 or equivalent, and a valid driver’s license. Supervisory experience in a food handling / back of house environment and clerical experience will be required, as well as computer literacy on MS Office Suite. SAP experience will be an advantage. 
• The ideal candidate must be customer focused, a team player, must have good communication skills, be well presented, friendly and have a keen attention to detail.

Duties include, but are not limited to: 

• Ensure standing operating procedures are being followed;
• Contribute to positive health and safety audits and results;
• Quality checking of equipment, stores and designated areas;
• Assist with stock takes and identify discrepancies;
• Assist with staff training and performance management;
• Monitor casual costs, usage of amenities and expenses.

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• We are looking for a person with drive and a passion to learn as the purpose of this job is to be trained to perform all golf course maintenance related practices.

We consider the following as essential: 
Qualifications & Experience:        

• Grade 10 or equivalent, coupled with general work experience;
• A valid driver’s license will be an added advantage;
• No criminal record.

Duties & Responsibilities (areas and indicators listed are not exhaustive and may be changed / supplemented to accommodate business needs from time to time):

• Hand raking of bunkers and bunker maintenance,
• Grass cutting with ride-on / walk-behind equipment,
• Trimming verges/hedges,
• Rolling of greens,
• Hand watering and all cultural practices associated to a golf course,
• Operating a weed eater, flymo, blower and push mower,
• Sod work,
• Perform any other reasonable task as requested.

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• We are looking for someone with drive and passion for the industry and with the ability to lead the team to maintain the Leading Hotel of the Worlds standards.
• The ideal candidate will be a good communicator, friendly, guest centric and have good financial acumen. A minimum of Grade 12 or equivalent, a valid driver’s license, computer literate on MS Office, with 2 years’ experience in a F&B or Banqueting and Events Management position in a 4* or 5* environment isessential in order for you to be considered for this position.
• You must be able to work in a fast-paced environment and have a passion for working with people. A Diploma in Hospitality, knowledge of SAP would be advantageous. 

Duties include, but are not limited to: 

• Manage and facilitate all conference & banqueting events to prescribed ensure client satisfaction is maintained at all times;
• Cost management – revenue generation, cost control, float checks, stock costs, assist with budgets, maximise usage of Conference & banqueting facilities;
• Administration – SAP reports, logging incidents, OE reporting;
• Operational management – customer liaising, Execution of functions, facilitate with function sheets, delegation and control of staff;
• People management – motivate staff, adequate staffing, IR, performance appraisals;
• Stock control – OE stocks & Beverage stocks, maintain & control stock and PARR levels, Reduce/Eliminate losses.

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• We are looking for someone who is willing to start at the bottom and want to learn the processes in a Food and Beverage store. We are looking for an individual who has drive and passion for the industry and a sincere commitment to exceed expectations in a fast-paced environment.
• The position requires that the candidate have a minimum qualification of Grade 12 or equivalent, with one year’s experience within a Stores and/or F&B environment. Must have a driver’s license. Basic computer literacy and knowledge of SAP will be an added advantage.  

Duties include, but are not limited to: 

• Issuing all departments stock as per requisition and processing orders on SAP while maintaining all stores areas;
• Maintaining strict controls by ensuring all issues are signed for during collection;
• Paying attention to detail when receiving stock by checking stock against invoices as well as expiry dates, quality and quantities;
• Ensuring proper housekeeping in the stores as per daily checklist;
• Assisting in conducting stock takes as and when required.

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• The Driver is responsible for the safe, accurate and efficient transportation of goods, materials, equipment, stock and documents between Fancourt and suppliers. This role plays a vital part in ensuring the timely delivery and collection of items required for the smooth operation of the Golf Course Maintenance department.

We consider the following as essential: 
Qualifications & Experience:        

• Grade 10 or equivalent.
• 3-4 years' experience as a driver or in a delivery-related role.
• A valid Code 8 driver's licence with a good driving record.
• No criminal record.
• Basic literacy and numeracy skills.
• Knowledge of the George area and surrounding regions will be advantageous.

Duties & Responsibilities (areas and indicators listed are not exhaustive and may be changed / supplemented to accommodate business needs from time to time):             

• Responsible for the safe use of the company vehicle and tools used for the completion of the work;
• Safely operate company vehicles in accordance with road traffic regulations and company policies.
• Conduct daily vehicle inspections and ensure vehicles are kept clean, roadworthy and fuelled.
• Report any vehicle defects, accidents or maintenance requirements promptly.
• Transport and deliver materials, equipment, stock and supplies to and from suppliers and other designated locations.
• Collect urgent orders and ensure deliveries and collections are completed within agreed timeframes.
• Load, unload and secure goods to prevent damage during transportation.
• Verify deliveries against purchase orders or delivery notes and obtain the required signatures.
• Assist with the receiving, checking and sorting of stock where required.
• Ensure that all documentation relating to deliveries and collections is completed accurately.
• Handle company property and supplier goods with care and professionalism.
• Maintain a high standard of customer service and represent Fancourt professionally when interacting with suppliers and service providers.
• Assist the Golf Course Maintenance team with reasonable operational duties when not performing driving functions.