Job Openings at Fancourt

• We need people with a minimum of Grade 12 or equivalent, 2 years’ experience as a Barhand in a 4* or 5* establishment and with a sound knowledge of cocktails and liquors. Bar skills training and a working knowledge of a point-of-sales system will be an added advantage.

Duties include, but are not limited to: 

• Making and serving drinks, especially cocktails;
• Daily stock take and effective stock rotation;
• Maintain cleanliness of bar area, including garbage separation;
• Accurate billing and cash-up.

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We consider the following as essential: 
Qualifications & Experience:        

• Grade 12 or equivalent, coupled with 6 months’ formal chef’s training,
• At least 1 years working experience in a quality production kitchen,
• Experience within a pastry and 4*/5* environment 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): 

• 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

Adverse working conditions:       

• Must be prepared to work weekends & Public holidays;
• Must be prepared to work shifts.

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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.